Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, sabudana and makhana kheer. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Directly from the kitchens of Novotel Imagica Khopoli and Hilton Mumbai International Airport, we have six recipes for Navaratri special food During fasting, we mostly eat potatoes or sabudana recipes which is full of carbohydrates. So it is important to balance our diet by including makhana, dried fruits, nuts and fresh fruits. 🧾Ingredients. Here is the pic of the ingredients used in making makhana kheer. Sabudana kheer - Creamy, delicious & thick pudding made with tapioca pearls, milk, sweetener & cardamoms.
Sabudana and Makhana Kheer is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Sabudana and Makhana Kheer is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have sabudana and makhana kheer using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Sabudana and Makhana Kheer:
- Prepare 1 1/2 litres Milk
- Make ready 1 cup Sugar
- Make ready 1 cup Sabudana or Sago Pearls soaked
- Prepare 1 cup Makhana or Fox Nuts
- Make ready 1 tsp Cardamom powder
- Make ready 1/4 cup Slivered Almonds
- Prepare 1 tbsp Ghee
However, one does not need to be on fast to enjoy it!! As name suggests this traditional Indian sweet is made from small size sabudana pearls. So, keep the consistency in mind in case you want to serve it cold. Cashews, raisins, chiraunji or other seeds can be added to give crunch, flavours and increase the nutritional value of the kheer.
Steps to make Sabudana and Makhana Kheer:
- Roast Makhana on a low heat in Ghee for a few minutes until crisp and done. Set it aside. Meanwhile bring Milk to a rolling boil on a high heat at first and then simmer on a low heat for about 15 minutes or a little more. Also don't forget to add Sugar and Cardamom powder to it in between.
- After 15 minutes, add both Makhana and Sabudana to the simmering Milk. Mix well and let it cook on a low heat for about 10 minutes more. Garnish with chopped or slivered Almonds. Mix well and it's done.
- Serve this chilled or lukewarm as desired. Enjoy!
So, keep the consistency in mind in case you want to serve it cold. Cashews, raisins, chiraunji or other seeds can be added to give crunch, flavours and increase the nutritional value of the kheer. Sabudana kheer naturally thickens after cooling, so keep in mind the consistency you want in case you want to serve it cold. If the kheer becomes very thick, so you can add some milk to it while serving. Sabudana kheer is easy to digest too.
So that’s going to wrap it up for this special food sabudana and makhana kheer recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
