Thursday, 5 January 2012

5. sabudana kheer

First Ekadashi for the Year 2012

Ekadashi is the eleventh day of the lunar month in the hindu calendar.Therefore Ekadashi comes twice a month. It is considered a spiritual day by most Hindus and devotees fast on Ekadashi. The fasting varies for individuals, some fast the whole day without water and food, some just eat fruit and some take one meal. On Ekadashi one is not suppose to eat any grains, pulses and cereals. Basically, its learning to control all your five senses on this day. Ekadashi has been a fun day day in our household. My in­­­­­­­­­­-laws are devotees of the ISKCON movement.Therefore Ekadashi was just naturally observed by the whole family. The kids loved it because that­­­­´s one day when they could eat chips or french fries to their hearts content. Our all time favourite dessert on Ekadashis has been Sabudana ni kheer. Very simple to make and a very filling dish.Sago or sabudana is readily available in most Indian shops.







SABUDANA KHEER 
for 2


1­­­­/2 cup sabudana, pearl sago or tapioca 
2 1­­­­/2 cups of fresh milk
1­­­­/4 tsp saffron powder or a few strands
1­­­­/2 tsp cardamom powder
1­­­­/4 tsp nutmeg powder
2 tbsps of roughly chopped nuts­­­­( almonds, walnuts, cashewnuts, pistachios) 
4­­­­-6 tsps sugar
  1. Soak the sabudana in water for nearly 6 to 8 hours. Drain into a sieve and wash under running water.
  2. Heat the milk in a heavy bottomed saucepan. Stir occasionally so it does not burn at the bottom. 
  3. When it starts to boil, add the sugar and the soaked sabudana and stir gently. 
  4. Its done when the sabudana becomes transparent and floats to the top.
  5. Take it off the heat. Add the spices and nuts. 
  6. Let it cool or serve immediately.
  7. When it becomes cold, the consistency becomes thicker. 
Tips­­­­: 
  • Put the kheer in the fridge to cool. Serve it with grapes, pomegranate, mixed fresh fruit etc.
  • The amount of sugar can be added or reduced according to taste.
  • Can be made a day ahead. The flavours of the spices come out well.
  • If you are diabetic or health conscious, use artificial sweetener. Add it to the kheer after you take it off the heat as some sweeteners when cooked give a bitter after taste. 
  • If you like  thicker kheer, use 1 cup of sabudana. 
  • If the kheer becomes too thick, add a little milk to it.
  • Serve kheer with fresh fruits.
You may want to check out the following:

quick pedas

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Thursday, 5 January 2012

5. sabudana kheer

First Ekadashi for the Year 2012

Ekadashi is the eleventh day of the lunar month in the hindu calendar.Therefore Ekadashi comes twice a month. It is considered a spiritual day by most Hindus and devotees fast on Ekadashi. The fasting varies for individuals, some fast the whole day without water and food, some just eat fruit and some take one meal. On Ekadashi one is not suppose to eat any grains, pulses and cereals. Basically, its learning to control all your five senses on this day. Ekadashi has been a fun day day in our household. My in­­­­­­­­­­-laws are devotees of the ISKCON movement.Therefore Ekadashi was just naturally observed by the whole family. The kids loved it because that­­­­´s one day when they could eat chips or french fries to their hearts content. Our all time favourite dessert on Ekadashis has been Sabudana ni kheer. Very simple to make and a very filling dish.Sago or sabudana is readily available in most Indian shops.







SABUDANA KHEER 
for 2


1­­­­/2 cup sabudana, pearl sago or tapioca 
2 1­­­­/2 cups of fresh milk
1­­­­/4 tsp saffron powder or a few strands
1­­­­/2 tsp cardamom powder
1­­­­/4 tsp nutmeg powder
2 tbsps of roughly chopped nuts­­­­( almonds, walnuts, cashewnuts, pistachios) 
4­­­­-6 tsps sugar
  1. Soak the sabudana in water for nearly 6 to 8 hours. Drain into a sieve and wash under running water.
  2. Heat the milk in a heavy bottomed saucepan. Stir occasionally so it does not burn at the bottom. 
  3. When it starts to boil, add the sugar and the soaked sabudana and stir gently. 
  4. Its done when the sabudana becomes transparent and floats to the top.
  5. Take it off the heat. Add the spices and nuts. 
  6. Let it cool or serve immediately.
  7. When it becomes cold, the consistency becomes thicker. 
Tips­­­­: 
  • Put the kheer in the fridge to cool. Serve it with grapes, pomegranate, mixed fresh fruit etc.
  • The amount of sugar can be added or reduced according to taste.
  • Can be made a day ahead. The flavours of the spices come out well.
  • If you are diabetic or health conscious, use artificial sweetener. Add it to the kheer after you take it off the heat as some sweeteners when cooked give a bitter after taste. 
  • If you like  thicker kheer, use 1 cup of sabudana. 
  • If the kheer becomes too thick, add a little milk to it.
  • Serve kheer with fresh fruits.
You may want to check out the following:

quick pedas
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No comments:

Post a Comment

Thank you for stopping by. Your comments are valuable to me.