Carrot Sabudana Kheer: A Fusion of Flavor and Tradition

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INTRODUCTION:

Embark on a journey of exquisite flavors and heartwarming comfort through our Carrot Sabudana Kheer. This cherished Indian dessert harmonizes the richness of boiled milk, the earthy sweetness of grated carrots, and the luxurious texture of sabudana (tapioca pearls) into a symphony of taste.

RECIPE IN A SHORT VIDEO:


 INGREDIENTS:

  • Sabudana / Saggubiyyam / Javvarisi / sago (Tapioca Pearls) - 80g
  • Carrot - 200g, grated
  • Boiled milk - 500ml
  • Ghee - 2 tablespoon
  • Sugar - 100g
  • Cashew nuts - 8
  • Cardamom powder - 1/4 teaspoon
  • Water - 200ml


 
 

DIRECTIONS:
  • Wash the sabudana thoroughly and soak in water for about 1 hour.
  • On low flame, cook the soaked sabudana in a pot for 10 minutes or until they become translucent and soft.
  • Once cooked, set them aside.
  • Heat the ghee in a pan on low flame, add the cashewnuts and saute until golden.
  • Transfer the cashewnuts to a seperate bowl.
  • In the same pan, add the grated carrots and sauté for 10 minutes on low flame
  • Add the cooked sabudana and boiled milk to the sautéed carrots in the pan, mix well and cook for 10 minutes, allowing the flavors to intermingle..
  • Add the sugar and cardamom powder to the pan, mix well. Allow the kheer to simmer for 5 minutes, as the flavors meld to perfection.
  • Add the sautéed cashew nuts to the kheer, mix well, infusing the kheer with the delightful crunch of cashews.
  • Turn off the flame, and your delectable Carrot Sabudana Kheer is now ready to be savored.

CONCLUSION:

Indulge in the magic of timeless flavors with our Carrot Sabudana Kheer. With its velvety creaminess, aromatic cardamom notes, and the delightful crunch of sautéed cashew nuts, this dessert captures the essence of tradition and taste. As you savor each spoonful, you'll find that this kheer is not just a dessert; it's a journey into the heart of Indian culinary heritage.

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