Makhana Sabudana Kheer

• Soak sabudana for 30 minutes

Nutrition values are AI-estimated based on ingredients.

• Ghee, approximately 1-2 tablespoons
• Makhana (fox nuts), about 1 cup (20-25g)
• Mixed dry fruits (cashews, sliced almonds, raisins), about 1/4 cup
• Full cream milk, 1 liter
• Sabudana (tapioca pearls), about 1/2 cup (50g)
• Saffron strands, a small pinch
• Green cardamom pods, 2-3, crushed
• Sugar, approximately 6 tablespoons total
• Condensed milk, 2 large tablespoons (optional)
• Desiccated coconut powder, 2 large tablespoons
• Pistachios, sliced (for garnishing)

1. 1Melt about 1 tablespoon of ghee in a non-stick pan.
2. 2Add approximately 1 cup of makhana and roast on a low flame for 3-4 minutes until crispy, then remove and set aside.
3. 3Add a small amount of ghee to the same pan, then add about 1/4 cup of mixed dry fruits (cashews, sliced almonds, raisins) and roast until lightly golden, then remove and set aside.
4. 4Pour a small amount of water into a kadai, followed by 1 liter of full-cream milk, and bring the milk to a boil before reducing the flame to low.
5. 5Drain the pre-soaked sabudana and add it to the simmering milk, stirring gently.
6. 6Add a pinch of saffron strands and 2-3 crushed green cardamom pods to the kheer, then cook on a low flame for 4-5 minutes with occasional stirring until the sabudana pearls become translucent.
7. 7Stir in 4 large tablespoons of sugar until dissolved, then incorporate 2 large tablespoons of condensed milk (optional).
8. 8Coarsely pulse half of the roasted makhana in a grinder and add it to the kheer.
9. 9Stir in 2 large tablespoons of desiccated coconut powder.
10. 10Add the remaining whole roasted makhana and the roasted mixed dry fruits to the kheer.
11. 11Stir the kheer one last time, take it off the heat, and serve garnished with sliced pistachios and saffron strands.

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