During the eighth day of Navratri, worship of Mother Mahagauri and performing Kunja Puja holds special significance. Various offerings are prepared for the goddess during this sacred time. If you wish to prepare a pure, sattvic, and delicious offering at home instead of store-bought mixed sweets, Sabudana Kheer is the best choice.
People often complain that Sabudana Kheer sticks to the bottom of the pan, the milk curdles, or it turns out too thick and lumpy. However, by using the correct sequence for soaking the sabudana and boiling it in milk, along with a special technique, your kheer will turn out creamy, thick, and with pearls-like, granular grains. The simplest recipe is presented below.
You will need:
- 1/2 cup of sabudana (medium size)
- 1 liter of whole milk
- 1/2 cup of sugar or mishri (to taste)
- 2 tablespoons of pure ghee
- 1/2 teaspoon of green cardamom powder
- 10-12 cashews, almonds, and makhana (finely chopped)
- 1 tablespoon of chirunji and makhana
- 8-10 strands of saffron (soaked in 2 tablespoons of warm milk)
Quick preparation method:
Secret trick for soaking sabudana (so it doesn't stick)
First, thoroughly wash the sabudana with water 2-3 times to remove all starch. Then, soak the sabudana only in enough water to cover it for 2-3 hours. After soaking, the grains will become soft and loose.
Maintaining milk boiling
In a heavy-bottomed pot (or non-stick pan), pour 1 liter of whole milk and add 1 teaspoon of water to bring it to a boil. (Adding water prevents the milk from burning at the bottom).
Roasting nuts (the main technique)
In another pan, heat 1 tablespoon of ghee. Roast the chopped cashews, almonds, and makhana until lightly golden, then remove them.
Technique to prevent milk from curdling
When the milk boils well, reduce the heat and add the soaked sabudana. Keep the heat on low-medium and stir constantly for 6-8 minutes. (As the sabudana cooks, its grains will become lighter and start floating on the surface, taking on a translucent appearance).
Adding saffron and sugar
When the sabudana becomes translucent and the milk starts to thicken, add the saffron milk, roasted nuts, and cardamom powder. Then add the sugar or mishri. (Sugar should always be added after the sabudana is cooked; adding it earlier slows down the cooking process of the sabudana).
Serving
After the sugar dissolves, cook for another 2 minutes on low heat, then turn off the gas. Your perfectly granular, creamy, and juicy Sabudana Kheer is ready! Offer it to Mata Rani as an offering and consume it during the Ashtami fast.