Sabudana Kheer/Sabudana Payasam Recipe

Usually, it is prepared on all auspicious occasions in India mainly in south India.

A very first item which comes to mind when we think of Naivedyam to God is Kheer/Payasam.There are many variations of this recipe.

Semiya, Rice, broken wheat, poha(flattened rice), carrot, oats, tapioca(sabudana) etc are used to make a variety of Kheer recipes.few people prepare it using jaggery and few with sugar.both the versions taste good.but jaggery is a healthy option. I failed many times making Kheer with Jaggery.

I used to jaggery directly to the milk.That was the mistake I came to know very lately.we shouldn't add the jaggery directly to the boiling milk.jaggery syrup should be prepared separately and should be mixed with the boiled milk(after 5 minutes you turn off the stove). soaking the Tapioca/Sabudana reduces the boiling time and it will get cooked properly.In the video below I showed the processes one after the other.but you can make the jaggery syrup and boil sabudana simultaneously.adding a little cardamom or a very small piece of nutmeg removes fishy smell (sorry :( I don't have a vegetarian metaphor)of the milk.cashew&almond powder really enhances the taste of payasam.If you aren't adding sweetened condensed milk then you need to adjust the quantity of jaggery accordingly.you can add 50 grams more jaggery.It can be served hot or chilled.I like chilled Payasam very much.I hope you try and enjoy this super tasty sabudana Kheer.