This one is not from my Mom's kitchen. I don't think she has ever made sabudana kheer ;) That's where my Mom-in-law steps in. Teaching me recipes that are yet to be cooked in my Mom's kitchen!
This quantity makes about one good-sized bowl of kheer. And is polished off in minutes by an adoring son, 'coz it is made how his Mom makes it!!
Ingredients
Sabudana - about a fistful
Milk - 1/2 litre
Sugar - to taste (about 6-8 tablespoons)
Green elaichi - 1, lightly pounded
Ghee - 1-2 tablespoons
Method
- Wash and soak the sabudana in water for about 10-15 minutes so that it fluffs up.
- Boil the milk with the elaichi.
- Lightly squeeze out the excess water from the sabudana, and in a heavy bottomed pan, saute it in ghee for a few seconds.
- Add the boiling milk.
- Cook on low flame, stirring in between to ensure that the milk is not stuck to the bottom of the pan.
- After a while, the sabudana will look clear and glassy, indicating that it is cooked.
- Continue cooking till the kheer reaches the desired consistency.
- Serve hot.
