Carrot Sabudana Kheer Recipe
I am sharing with you a delicious version of sabudana kheer with carrots. This gluten-free kheer is perfect for festivals, puja, or fasting.
Servings: 4
Calories: 414kcal
Equipment
- Heavy Bottom Kadhai
Ingredients
- ½ Cup sabudana (sago pearls)
- 2 tablespoon ghee
- 1 liter full fat milk
- ½ Cup carrot (shredded or grated)
- 1 teaspoon green cardamom powder
- ¼ teaspoon saffron (kesar)
- ½ Cup jaggery powder or sugar
- 1 tablespoon almonds (sliced)
Instructions
- Soak sabudana in ½ cup of water for 4 hours. After 4 hours, soak it once again in ½ cup milk for 1 hour.
- Heat ghee in a kadhai. Once hot, add carrot. fry for 5 minutes to soften the carrot. Add milk, cardamom powder, saffron, and cook till one boil comes. Continuously, stir in betwee.
- Add soaked sabudana along with milk it is soaked in. Stir the kheer. Cook over low heat till the milk is reduced to half, sabudana is fully cooked, and the texture of the kheer is thick. Keep on stirring at regular intervals.
- Once the kheer is almost ready add jaggery powder and nuts. Stir to combine. Simmer over low heat for 5 minutes to dissolve the sweetener.
- Garnish sabudana kheer with sliced almonds and pistachio.
- Serve sabudana kheer warm or chilled.
Video
Notes
- Soaking sabudana in milk makes it soft, reduces the cooking time, and also removes the bland taste. However, it is an optional step. You can make kheer directly using the water-soaked sabudana.
- Use a food processor for shredding the carrot for kheer. Shredded carrots give a delicious texture to the kheer.
- After cooling down kheer thickens a bit more. So do not thicken the kheer too much while cooking.
Nutrition
Calories: 414kcal | Carbohydrates: 57g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 44mg | Sodium: 119mg | Potassium: 407mg | Fiber: 1g | Sugar: 39g | Vitamin A: 3078IU | Vitamin C: 1mg | Calcium: 309mg | Iron: 1mg