"Sabudana (Tapioca Pearls / Sago) ~ Rasgulla Kheer" .... My very own twist on today's Naivedyam to Lord Ganesha ...... Today being Angarika Sankashti Chathuthi prepared this awesome combo of sweet sabudana kheer to which I added rasgullas (Store bought) ..... Let us all Celebrate this auspicious day And May Lord Ganesha happily Bless us All with Health, Wealth, Wisdom, Prosperity ...........
Sabudana Kheer is a simple yet delicious sweet payasam sort of dish prepared during festivals and served after offering as Naivedyam / Prasadam to God. This is a dish cooked in milk or sometimes even in coconut milk with a combination or as it is with many ingredients like Rice, Sabudana (Tapioca pearls), Vermicelli (Sevaiyan) etc. Addition of fruits or any other twists to the same is sort of new invention learnt by the modern generation cooking trends. Traditional dishes with a little bit of change is always welcome to youngsters nowadays. They are always looking out for some change or the other. So in order to keep up or make the children have the same without making a fuss, parents have to crack their brains and come up with new forms of introducing them into the dishes while seeing to it that they keep it healthy and also traditional. I have already posted a lot of sabudana kheer dishes with many twists here before. This dish is also on similar lines except the ingredients are different while only sabudana remains. Here I prepared simple sabudana kheer and towards the end just added on the rasgullas (store bought) and mixed it and put it in the fridge and served chilled. Do try this new twist of kheer. Yummy … your kids are sure to ask for more. Please do check on other recipes too by using the labels or index.
Soak ½ cup of large sized variety sabudana in a large bowl adding about 3-4 cups of water. Leave this covered aside for about 2 hours. Drain off the water completely and leave it aside to swell on its own for another 2-3 hours. You can prepare this in advance and keep it in the fridge and use as and when necessary. It remains good for 2-3 days. Sabudana should swell properly and look like small white pearls for you to get the best spongy effect. So soaking and resting period is very important. You may add in the sabudana directly but the effect will not be the same as the soaked one. Immediately cooked one’s will not give you the softness. But you are free to choose whichever method that suits you or any method of your own too.
Add half a liter of full fat milk in a thick bottomed vessel and bring to a boil. You can also use skimmed milk if you wish. Once the milk comes to full boil let it simmer for 5 minutes. Now add in the prepared sabudana, mix well and cook on low heat stirring often till the sabudana gets cooked. Keep stirring to avoid the ingredients from getting burnt at the bottom. Once it comes to boil, lower the heat and cook till almost done. The sabudana will swell and get a mirror finish look when done. Now add in 1 cup of sugar and stir in it the sugar melts. If the kheer is too thick in texture add in some hot water and mix well. Remove from fire and keep this to cool a little bit. The kheer part of the dish is done. Add in a generous pinch of cardamom and mix well. You may add in a few strings of saffron too.
Now pour the Kheer is a flat shaped vessel, Add in 6-8 large sized rasgullas. Mix well, garnish with generous amount of almond flakes. Cover with a tight lid and put this in fridge to cool completely. Serve this Sabudana ~ Rasgulla Kheer chilled to family and friends after offering to God as Naivedyam / Prasadam. If desired you can prepare the same during functions and parties and enjoy the same as dessert for the lunch / dinner. In case the kheer thickens up after being chilled. Just mix some sugar and water together and then add on to the kheer. As only addition of water to bring to desired consistency may end up the kheer becoming less sweet and you cannot add sugar directly to the kheer and mix as the rasgulla may break, also the sabudana may get meshed up. So check for the level of sweetness before serving.