Carrot Sabudana Kheer

• Soak dry sabudana for 4 hours
• Soak soaked sabudana for 1 hour

Nutrition values are AI-estimated based on ingredients.

• 1 cup dry sabudana
• 2 tablespoons ghee
• 1 1/2 cups finely grated or chopped carrot
• 1 liter full-fat milk
• 1/2 cup milk
• 1 teaspoon cardamom powder
• 1/4 teaspoon saffron
• 1/4 cup jaggery powder
• 1 tablespoon sliced almonds/pistachios

1. 1Melt 2 tablespoons of ghee in a pan on an electric stove.
2. 2Add 1 1/2 cups of grated carrots to the melted ghee and sauté for 5-6 minutes until softened and the raw smell disappears.
3. 3Pour 1 liter of full-fat milk into the pan with the sautéed carrots, then add 1 teaspoon of cardamom powder and 1/4 teaspoon of saffron, stirring well to combine.
4. 4Cook the carrot and milk mixture over low heat, stirring intermittently, until it begins to thicken and the color transforms to a pale yellowish-orange.
5. 5Once the kheer has thickened sufficiently, add the milk-soaked sabudana to the pan and stir well for even distribution.
6. 6Continue cooking the kheer over low heat with stirring until it achieves a thick, creamy consistency and the sabudana pearls become translucent and tender.
7. 7Once the kheer reaches the desired thickness, stir in 1/4 cup of jaggery powder and 1 tablespoon of sliced almonds and pistachios until the jaggery dissolves completely and all ingredients are incorporated.

These instructions are our analysis of the original video. Watch on YouTube →