SABUDANA MANGO KHEER/SAGO-MANGO KHEER
A simple yet scrumptious dessert is cooked when two of my favourite ingredients come together. These two are sabudana/sago and the mangoes. As summers are in and both of us(I and my better half) love to eat very light dishes in this season. Sabudana/Sago Pearls is one of those which I cook frequently in one way or the other. Sabudana Pulao and Sabudana Khichdi (Flahari) are few of savoury preparations which I cook by adding seasonal veggies
As far as the sweet preparations concern, these beautiful but edible pearls make a very tasty kheer which is ideal for fasting/ vrat also. I keep it mildly sweet and add mango puree for extra flavour. Mango puree is added when the kheer is cooked and cooled down a little. This is the perfect time when a warm kheer absorbs the mango flavours completely. You can serve this yummy kheer chilled or at room temperature
Prepare Time – 5 hrs or overnight
Cooking Time – 20 minutes
Course – Dessert/Breakfast
Cuisine – Indian
Author – Bharti Dhawan
• Sabudana/Sago Pearls – 1 cup(soaked 5 hours)
• Milk – 5-6 cups
• Mango Puree – 1 cup
• Sugar – 1/2 cup or to taste
• Ilaychi/cardamom powder – 1 tsp
• Assorted nuts for the kheer and a few for garnish – 1/2 cup
METHOD TO COOK
1- Take a heavy bottom pan or a nonstick kadahi and add milk. Keep on the flame to boil. Add soaked sabudana/sago pearls. Stir the milk after intervals. Soon the sabudana will turn transparent.
2- It will take 20 minutes to thicken the kheer at low flame.
3- now, Add sugar, Ilaychi/cardamom powder and chopped nuts. When the kheer comes to a thick consistency switch off the flame
4- When the kheer cools down a little, add mango puree and mix well.
Sabudana-Mango Kheer is ready. Garnish with some chopped nuts and serve chilled or at room temperature
1- If the mangoes are sour, adjust the quantity of sugar to your choice and add the mango puree when the kheer is completely cooled down
2- If you don’t have much time to soak sabudana for hours, soak it for 1 hour in hot water
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