Cooking with Shail

Hey guys! Sabudana is also known as Tapioca pearls and sabudana is mainly used when fasting. There are many recipes that can be made out of sabudana and I have posted a few using sabudana. This is one such another recipe and it is a sweet dish which can be had as a side dish or dessert. Always serve this kheer chilled. I have used fresh strawberries in this recipe and if you do not have fresh strawberries you can use strawberry syrup instead or any fresh fruit of the season. You can make it without fresh fruit also as just plain kheer but in any case serve it chilled. Kheer is a creamy and delicious milk dish which can be made using rice also. I have posted recipe of rice kheer and amaranth kheer also. So lets get cooking..

Ingredients:

Sabudana/Tapioca Pearl – 1 cup

Milk – 1 and 1/2 liters

Sugar – 3/4 cup

Elaichi/ Cardamom Powder – 1 tsp

Strawberries – 1 cup

Strawberry essence – 1/2 tsp

Strawberry syrup – 1 tbsp

Chopped nuts ( Almonds and pistachios) – 1/2 cup

Strawberry Jelly – 1 cup

Method:

1) Soak the sabudana in 1 cup milk for 2-3 hours. In a deep bottomed vessel take the milk and let it come to a bowl. Keep stirring in between so hat the milk does not stick to the bottom. Keep the flame on medium.

2) When it comes to a boil add the sugar and mix it well. Now add the soaked sabudana to the milk and cook it on low flame till the sabudana becomes transparent and cooks. To check take a sabudana in the spoon and press it with your finger if it breaks easily it is cooked. Add the elaichi powder to this.

3) In the meantime take the strawberries and strawberry syrup in a blender jar and blend it into a paste. Add this strawberry paste to the milk mixture and switch off the gas. Add the strawberry essence to the this milk mixture.

4) Make the strawberry jelly as per the instructions on the packet and cut them into small cubes. Add these strawberry cubes and chopped nuts into the kheer and once the kheer comes to room temperature keep it in the fridge and let it chill. Serve chilled.

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla. Make sure both links are done correctly.