Javvarisi Payasam / Sabudana
Kheer is another winner in desert! This is so easy
to prepare and one of our favorite! This is light and creamy kheer and
delicious. Instead of fat milk you also use
half and half it tastes good too. This kheer requires very few ingredients and
little bit of stirring. Treat for any
festival.
Sabudana Kheer recipe - Ingredients:
Sabudana/Sago/Javvarisi/ Tapioca – 1/2 cup
Milk – 3 cup
Sugar - ¾ cup
Cardamom Powder – 1 tsp
Cashews - few
Raisins - few
Clarified Butter / Ghee – 1tbsp
Water - 1 cup
(appox)
Method:
the water level should be just the half inch above the
sabudana pearls to get soak. More water ruins the pearls and it becomes sticky
in texture. Pearls will appear swelled up after 1 to 2 hrs of soaking. From
your fingers loosen up nicely as separate pearls.
In medium pan heat 1 tbsp of ghee and roast the cashews and raisins and transfer into a plate
Add sugar mix well and cook till sugar completely dissolves. Keep it low
flame and then add cardamom powder.
Cook and stir
until mixture thickens enough to coat the spoon, switch off the flame.
Serve it hot,
warm or cold as per your family preference. While serving add some more milk on
top and garnish with roasted cashews and raisins.
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Pudding looks absolutely divine, Madhu! :)
ReplyDeleteThank you so much Anu dear:)
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