How To Make Sabudana Kheer Recipe

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is lower in calories and adds a nutty flavor.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey is natural and reduces refined sugar intake.

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is dairy-free and offers a different flavor.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric adds color and is more affordable.

Soak sabudana in water for 2-3 hours until they swell and soften.

Drain the soaked sabudana and set aside.

Heat ghee in a pan over medium heat until melted.

Add cashews and raisins to the ghee, cooking until golden brown, about 2-3 minutes.

Stir in the soaked sabudana, mixing well with the nuts.

Pour in the milk and bring to a gentle simmer.

Add sugar and cardamom, stirring until sugar dissolves completely.

Cook for 10-15 minutes, stirring occasionally, until the kheer thickens.

Add saffron strands, mixing them into the kheer.

Remove from heat and let it cool slightly before serving.

Serve warm or chilled, garnished with additional nuts if desired.

Cooking Techniques

Spice Level:

Allergens