Thursday, Dec 20 2007

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Saboodana (Sago) Kheer

Ingredients:

1 litre whole milk
2 tbsp. saboodana grains
1/2 cup sugar
1/2 cup water
1/2 tsp. cardamom powder
8-10 threads saffron
5 almonds chopped or crushed coarsely
5 pistachios chopped or crushed coarsely

Method:

1. Bring milk to a boil, keep aside.
2. Wash saboodana gently, sprinkle some water over it.
3. Cover and keep aside for 15-20 minutes at least.
4. Take a large deep vessel.
5. Add saboodana and water.
6. Heat while stirring continuously.
7. Once it starts to boil, add hot milk.
8. Bring back to a boil, stirring frequently.
9. Add sugar, simmer stirring occasionally, for 5-7 minutes.
10. Press a grain of saboodana and check to see if it is done.
11. When pressed firmly between thumb and finger it should mash.
12. Now add all other ingredients, stir.
13. Serve hot a a filling wholesome food, or as a steaming hot sweet dish.

Note: If kept for too long, the kheer will tend to thicken. Simply add more hot milk, and sugar if required, stir and serve, with no change in taste.

Variation: This kheer can also be served chilled, in which case keep the consistency much thinner. Chill for 3-4 hours before serving. Add chopped strawberries or mangoes if desired, just before serving.

Making time: 20 minutes (excluding soaking time)
Makes: 4 servings
Shelflife: Best fresh

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