This year in Janmastami (Hindu festival celebrating the birth of Lord Krishna) I prepared this delicious Sabudana kheer with Nolen gurer batasha. Nolen gur or nolen gur batasha is basically date palm jaggery which is a star ingredient mostly available in Kolkata. However I used Sugar free powder #Sugarfreenatura for a little portion. Tapioca Sago or sabudana payasam is a easy sweet delight to relish during your fasts or festivals. It is also called Sago kheer, Sago Payasam, Tapioca Pudding, Sagur Payesh etc. I have promised myself to make this recipe at least once a month. Try it out and you will know why!
Preparation Time : 45 minutes
Serves : 4-6 persons
Sago / Sabudana/ Tapioca (big) : 5 tablespoons
Milk : 1 litre
Cardamom / Elaichi powder : 1 teaspoon
Jaggery / Gur / Nolen gur batasha : 1/2 cup, chopped
Water as required
Desi Ghee : 1 tablespoon
Raisin : 2 tablespoons chopped
Cashews : 2 tablespoons chopped
Soak the Sago in a cup of water. In the mean time in a deep bottomed heat milk. Bring to a boil and then reduce it on medium flame while stirring occasionally till its little thick. It should This should take about 15-20 minutes. Now wash and add in the soaked Sago. Turn off the flame and cover with a lid. Keep aside till its cool.
Heat the ghee in a pan and slightly toast the raisins and Cashews. Remove from flame and keep aside.
Now remove the lid and add the cardamom powder, Cashews and raisins to the kheer. Cook for 5-10 minutes on medium flame till the kheer thickens.The thickness of the kheer will depend upon you. If you want a thick kheer then reduce the milk mote and if you want a thin kheer reduce the milk accordingly.Turn off the heat. Add the grated jaggery, nolen gur batasha? Sugarfree powder or sugar as per your choice and mix well.
Serve warm or chilled.