MyMusingsSangSpeak - Pet Puja - Sabudana Kheer, Sago Pearls Porridge

 

MyMusingsSangSpeak - Pet Puja - Sabudana Kheer, Sago Pearls Porridge

Sabudana Kheer, Sago Pearl Porridge

Sabudana Kheer is a humble  Indian dessert of Maharashtrian households made especially on days of fasting (Upvaas). It is very easy to make dish with most minimal ingredients. It is also made when one is recovering from a tummy upset as it is easy to digest and nutritious (resistant starch, gluten free, good source of zinc)at the same time.

Earlier, the milk was never reduced and condensed to make this kheer. I reduce the milk to make this dessert slightly richer in taste.

Ingredients

Sabudana (Sago Pearls) -125 gms

Milk - 2 litres

Sugar - 1 large cup

Cardamom powder - 1/2 teaspoon

Saffron -25-30 strands

Water- Approx 1 cup

Method

Wash sabudana well and soak for minimum 3-4 hours. Heat milk and allow to boil on simmer for about 15-20 minutes. Add soaked sabudana and allow to cook for further 15-20 minutes. Keep stirring occasionally so that sabudana does not stick at the bottom of the pan. Add sugar and saffron strands and cook for further 10 minutes. Take off the heat and add cardamom powder. Allow to cool and serve chilled.

Note - Cooking time is about 45-50 minutes and this quantity suffices about 7-8 persons.

MyMusingsSangSpeak - Pet Puja -Aleeva/Haleev/Halim/Garden Cress Seeds Kheer/ Porridge

MyMusingsSangSpeak - Pet Puja-Aleeva/Haleev/Halim/Garden Cress Seeds Kheer/ Porridge

Haleev (Marathi) /Garden Cress seeds are loaded with nutrition and have been used since ancient times in post delivery diet in India. They are good for lactation. They are a very good source of iron. They can be made into kheer (porridge), laddoos and can be consumed after soaking in water too.

My association with the Haleev seeds take me to my childhood when my younger brother was born. My grandmother used to prepare this yummy kheer for my mother who was admitted in hospital after her delivery and my uncle and me would carry this kheer for her. I always ate up half the quantity at the hospital.

These garden cress seeds are also grown on the small mud forts built during Diwali. They grow very fast and can be used as microgreens in salads too.

This porridge tastes good with jaggery only.

Ingredients

Haleev/Garden Cress seeds -2 tablespoons

Water -For soaking

Milk - 2 large cups

Jaggery - As per taste

Method

Soak haleev/garden cress seeds in water for about 1-2 hours. Boil the milk along with soaked haleev seeds for about 4-5 minutes. Remove from fire and allow to cool a bit. Then add jaggery as per taste and mix well. Yummy haleev kheer is ready to serve.