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- Sabudana Khichdi

Sabudana Khichdi

Sabudana khichdi is a typical dish made on fasting (Upvaas) days in most households. I love it a lot and I am sure you all must like it too. So, here is the recipe of Sabudana Khichdi.

Ingredients:

Sabudana (Sago) - 2cups

Groundnuts - 1 cup

Potato (optional) - 1 medium

Cumin – 1 teaspoon

Green Chillies – 6-7 nos

Ghee- 2 tablespoons

Salt- As per taste

Grated coconut and chopped coriander leaves (optional) for garnishing

Lemon or curds for accompaniment

Method:

Wash and soak sabudana for minimum 4-5 hours. Soaking the sago should be done right. Wash the sago grains, drain the extra water and just leave about 1 to tablespoons of water for the grains to soak. Minimum 3 to 4 hours are required for soaking.

Roast, peel and crush groundnuts to a coarse powder. Heat ghee in a pan, add chopped potatoes and fry for about 3-4 minutes. Add chopped green chillies, cumin and stir for about 2 minutes. Then add soaked sabudana and stir for 2-3 minutes, finally add groundnut powder and salt and mix well and cover with a lid and let it cook on medium flame for about 3-4 minutes. Stir in between and see if sabudana is cooked well. Remove from fire, garnish with grated coconut and chopped coriander leaves. Serve either with lemon or curds.

Tip: Soaked sabudana can be pressure cooked for about 5-6 minutes and you can pour the tadka i.e tempering (all fried ingredients) on top and then mix the groundnut powder and salt. This method can be used if you wish to make the khichdi less oily.
Soaking the sago should be done right. Wash the sago grains, drain the extra water and just leave about 1 to tablespoons of water for the grains to soak. Minimum 3 to 4 hours are required for soaking.

Variations: You may use red chilly powder instead of green chillies. If you wish, you may also use a pinch of sugar to add on more taste.