Pairs well with Creamy Sagudana Custard Kheer
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Creamy Sagudana Custard Kheer
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A unique twist on the classic Indian dessert kheer, made with tapioca sago, milk, saffron, nuts, and custard powder for a creamy texture and rich flavor.
00:25:00 total
Serves 6
medium
Dessert Various
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Ingredients
- water - 2 cups (for soaking and mixing)
- sagudana (tapioca sago) - 3/4 cup (soaked and strained)
- ghee (clarified butter) - 2 tablespoons (for frying nuts and sautéing)
- pistachios - 2 tablespoons (sliced, for frying and garnish)
- almonds - 2 tablespoons (sliced, for frying and garnish)
- raisins - 2 tablespoons (for frying and garnish)
- milk - 1 litre (full cream preferred)
- saffron strands - 1/4 teaspoon (for flavor and color)
- sugar - 1/2 cup (adjust to taste)
- cardamom powder - 1/4 teaspoon (elaichi powder)
- rose water - 1 teaspoon (for aroma)
- water - 3-4 tablespoons (to dissolve custard powder)
- custard powder - 2 tablespoons (for thickening)
Instructions
- Soak Tapioca Sago: In a bowl, add water and tapioca sago, mix well, cover and soak for 30 minutes. Then strain and set aside.
- Fry Nuts and Raisins: In a wok, melt the ghee. Add sliced pistachios, almonds, and raisins. Fry until golden and set aside half for garnish.
- Sauté Tapioca Sago: In the same wok, add the soaked and strained tapioca sago and sauté for 1-2 minutes.
- Cook with Milk: Add milk to the wok, mix well, bring to a boil, and cook on medium flame for 10-12 minutes until tapioca sago becomes transparent.
- Add Flavorings: Add saffron strands and mix well. Then add sugar, cardamom powder, and rose water. Cook on medium flame until sugar dissolves, about 2-3 minutes.
- Prepare Custard Mixture: In a bowl, mix custard powder with 3-4 tablespoons of water until smooth.
- Thicken Kheer: Add the dissolved custard powder to the wok, mix well, and cook on medium flame until the mixture thickens.
- Add Nuts and Garnish: Add half the quantity of fried nuts into the kheer and mix well. Garnish with the reserved fried nuts. Serve warm or chilled.
