I was planning to enter the ‘Celebrate Sweets – Kheer’ event, and was torn between making a sabudana kheer or a carrot kheer. I finally decided to combine both and make a Carrot Sabudana Kheer. But, the procrastinator that I am, I missed posting the dish by the due date to make in time for the event.
No more delaying…here is the recipe.
4 cups 1 % milk
1/4 cup sweetened condensed milk
1 cup sabudana
1/4 cup sugar
1/2 tsp cardamom powder
1 tbsp chopped pistachios
pinch of salt
Wash and soak the sabudana in water for about 30 minutes. Drain and cook the sabudana with enough water to cover and a pinch of salt. Let it cook until the sabudana is cooked and transulcent. Take care that it doesnt turn mushy. You want it to be al dente.
While the sabudana cooks, puree the carrots with 2 cups milk and the 1/4 cup sugar. Set aside. Drain the cooked sabudana, just like you would pasta. Rinse in cold water. This takes away the starchiness of the sabudana and makes it stand seperately in the kheer, without any sticking.
Place the pureed carrots along with the sabudana, the remaining milk and the condensed milk in a pan. Let it come up to a boil. Simmer for 5 minutes. The sweetness you add depends on how sweet your carrots are…feel free to add more sugar/sweetened condensed milk as needed. Sprinkle with the cardamom and the chopped pistachios. Serve warm or cold.
Verdict: This kheer has a wonderful saffron color…that is just beautiful to behold. The sabudana was like beautifully scattered pearls in the kheer. Sweet and colorful. 🙂Pin It