Sabudana Kheer Recipe (No Soaking)

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• ½ cup sabudana (or sago (tapioca pearls), for a thicker kheer, you can add ⅔ cup of sabudana)
  Ingredient note

  Source: ½ cup sabudana (or sago (tapioca pearls), for a thicker kheer, you can add ⅔ cup of sabudana)
• 2 cups water
  Ingredient note

  Source: 2 cups water
• 2 cups whole milk
  Ingredient note

  Source: 2 cups whole milk
• 5 tablespoons raw sugar (or white sugar, add according to taste)
  Ingredient note

  Source: 4 to 5 tablespoons raw sugar (or white sugar, add according to taste); upper source range endpoint used for shopping.
• ½ teaspoon green cardamom powder (or 4 to 5 green cardamoms crushed in a mortar & pestle)
  Ingredient note

  Source: ½ teaspoon green cardamom powder (or 4 to 5 green cardamoms crushed in a mortar & pestle)
• 2 tablespoons cashews (– chopped or preferred nuts)
  Ingredient note

  Source: 2 tablespoons cashews (– chopped or preferred nuts)
• ½ tablespoon raisins
  Ingredient note

  Source: ½ tablespoon raisins
• 4 each strands of saffron (– for garnish, optional)
  Ingredient note

  Source: 3 to 4 strands of saffron (– for garnish, optional); upper source range endpoint used for shopping.

1. Rinse the sabudana pearls under running water a few times until the water runs clear and most of the excess starch has been removed. Drain well.
2. Transfer the rinsed sabudana to a thick-bottomed pan or saucepan. Add the water specified in the recipe. There is no need to soak the sabudana.
3. Place the pan on the stovetop and begin cooking the sabudana in water on low to medium heat. Stir at intervals so that the pearls do not stick to the bottom of the pan.
4. Meanwhile, warm the milk in another pan. The milk only needs to be warm, so do not boil it.
5. After about 5 to 6 minutes, the sabudana pearls will begin to float, swell and turn translucent. This means they have started cooking, but they will not be completely soft at this stage.
6. Add the warm milk and green cardamom powder. Mix well.
7. Add the sugar and continue to simmer for about 20 to 25 minutes on low to medium heat. Stir often to prevent the milk and sabudana from sticking or scorching at the bottom.
8. Cook the sabudana thoroughly. The pearls should look swollen and translucent and feel completely soft. They should not have a hard, dense or chewy center.If you notice a hard center or feel any resistance when biting into a pearl, continue simmering until fully cooked, adding some warm milk if required.
9. Some of the sabudana pearls may break down while simmering and release their starch. This naturally thickens the milk and gives the kheer a creamy consistency.
10. Keep the consistency slightly thinner if you plan to serve the kheer chilled, as it will thicken further after cooling. If it becomes too thick, add a little warm milk and simmer briefly.
11. Turn off the heat and add the cashews and raisins. Taste and add more sugar if needed.
12. Garnish with a few saffron strands or chopped nuts while serving.
13. Serve Sabudana Kheer hot, warm or chilled.
14. Refrigerate leftover kheer in a covered container for up to 2 days. It will thicken after cooling, so add a little milk and warm it gently, or mix in cold milk if serving chilled.