Pearl of summer 🍚 ☀️🍴
Sabudana Kheer is a sweet dish usually made in India during the Navratri festival, a nine nights Hindu festival in the honor of the divine feminine Durga.
It’s a traditional dish made of Sabudana (tapioca pearls), Milk and spices.
In Ayurveda, this dish is known to help regulate and neutralise high body temperature and is making it the best summer food.
"Sabudana Kheer or Sago Kheer"
½ cup Tapioca pearls
4 cups of milk (to make it vegan, you can use almond milk)
4 tablespoons of muscovado sugar (could be coconut or palm sugar)
¼ teaspoon of cardamom powder (or crushed cardamom pods)
¼ teaspoon of turmeric powder or fresh turmeric
2 tablespoon of sliced almonds
½ cup water
- Soak the tapioca pearls in ½ cup of water for 20 minutes
- Boil the milk in a saucepan on medium heat, when the milk start boiling, add the drained pearls and stir
- Add the sugar and stir well until dissolved
- Cook the pearls until they are soft and transparent (10-15 min) stirring continuously
- Reduce heat and add the cardamom and turmeric
- Stir and cook until the texture gets thicker
- Toast the almonds in a pan with a bit of ghee and reserve
- Pour the Kheer inside a serving bowl and garnish with the almonds.
- If you wish to serve it cold, stir in the cold mixture ½ cup of milk before serving as it thicken when it gets colder.
👩🍳 Recipe imagined and captured by Marion May