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Friday, April 22, 2016

Sabudana kheer


  • ¼ cup sabudana
  • 2 tbsp. sugar or jaggery (refer notes)
  • 1 cup water
  • 1 cup milk (use more if needed)
  • Generous pinch of cardamom powder/ elaichi powder
  • Cashew nuts as needed
  • 1 tsp ghee


  1. Wash and soak sago for about 15 minutes. Add 1 cup water to the pot and cook till completely done. It should turn soft. To check bite a grain and check, you should not have a hard feel.
  2. Pour milk to the pot and cook allowing it to thicken .
  3. Add elaichi powder and stir.
  4. Add sugar or jaggery syrup. Stir and switch off.
  5. Garnish with  nuts.

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