Sabudana Kheer | Sabakki Payasa | ಸಬ್ಬಕ್ಕಿ ಪಾಯಸ
Wednesday, September 25, 2024
How to Soak Sabudana?
Soaking Sabudana is a slightly tricky affair. There are different types of sabudana available in the market. Some require about 5 hours of soaking while some require only about 2-3 hours of soaking
Before proceeding to make anything using Sabudana, always test soaking a small batch.
Add Sabudana into a colander & wash it under running water to remove excess starch. Transfer it into a wide, shallow bowl. add water to barely cover the sabudana. The water level should be about 1/4 inch above sabudana. Depending on the variety of sabudana used, let it soak. The sabudana would have absorbed all the water & would have fluffed up & it should be completely dry.
Take a sabudana pearl & press it between your thumb & forefinger. If it gets smashed, it is ready to cook, else it may need additional soaking time.
Take a sabudana pearl & press it between your thumb & forefinger. If it gets smashed, it is ready to cook, else it may need additional soaking time.
You Will Need:
- 1/3 Cup Sabudana
- 4 Cups Milk
- 1/3 Cup Sugar
- A pinch of Saffron
- 1/4 teaspoon Cardamom Powder
- Almonds & Cashews
- 1 tablespoon Ghee
How To:
In a heavy bottomed Saucepan. heat milk. Simmer on low flame for 10-12 minutes till it gets reduced to 3/4th of the original quantity
Add Soaked Sabudana & Sugar & simmer while scraping the bottom & the sides of the pan so that milk does not burn
Sabudana pearls will turn translucent as when it gets cooked completely & the entire mixture will thicken slightly because Sabudana releases starch
Add Cardamon powder, Saffron strands & mix. Turn off the heat
Hear Ghee in a small pan, fry Almonds & cashews till golden. Add it to the Payasa & mix
Serve warm or you can even chill it in the fridge & serve it cold.
Payasa will thicken slightly upon cooling. If its too thick, Add a little boiled milk to adjust the consistency
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