GULKAND SABUDANA KHEER
Gulkand Sabudana Kheer is a delicious festive preparation using sabudana or sago pearls cooked
in milk and flavored with cardamom powder and gulkand (rose preserve).
Gulkand Sabudana Kheer is an easy variation to the classic
sabudana kheer which is often prepared for festivals or also during fasting
or vrat. But I am not sure about gulkand
whether it can be had during fasting.
This kheer has a wonderful creamy texture and I feel this tastes great
when served chilled.
By now many of you must be wondering why on and off I keep posting
gulkand based recipes, well the reason is a few months back I ordered patajanli
gulkand to make ‘gulkand mishit doi’,
I ordered based on the picture in which the container looked pretty small and I
assumed that I will be able to use it for 2 or 3 recipes which I was quite
happy about, but when I received it turned out to be quite a big jar! Hence,
every now and then I try out recipes using gulkand. Enough explanation; you can also read gulkand mishit doi, gulkand lassi &
gulkand cake.
I wanted the Gulkand Sabudana Kheer to look really pink so added in a
bit of beetroot puree to get that beautiful rosy pink color. This step is purely optional though.
Sabudana Kheer is also known as ‘sagubiyyam payasam’ in Telugu, ‘javarisi
payasam’ in Tamil and ‘sabbaki payasa’ in Kannada.
Preparation Time :
1 hour (soaking time)
Cooking Time :
30 minutes (approx)
Serves : 4
Ingredients:
·
1/2 cup sabudana/tapioca pearls/sago
·
500 ml milk
·
2 tbsp sugar
·
2 tbsp gulkand
·
1 tsp beetroot puree (optional)
·
1/4th tsp cardamom powder
·
3 tbsp slivered soaked almonds
Method:
Rinse
and soak the sabudana for 45 minutes to 1 hour.
After
1 hour the sabudana will absorb all the water and will fluff up.
Now
pour ½ cup of water in heavy bottomed pan and add the soaked sabudana and cook for
5 minutes until the sabudana starts turning transparent.
While
the sabudana gets cooked warm the milk.
Now
pour the warm milk to the sabudana. Stir
occasionally and cook for 15 minutes on low flame.
Add
cardamom powder, sugar, gulkand & beetroot puree (optional); keep stirring
occasionally and cook for another 7- 10 minutes.
Add
the slivered soaked almonds to the gulkand sabudana kheer.
Serve
the Gulkand Sabudana Kheer hot or
chilled.