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Sabudana sweet potato kheer recipe
US measuring cups are used (1 cup = 240 ml)
Course
Dessert
Cuisine
Indian
Prep Time
2
hours
hours
Cook Time
30
minutes
minutes
Total Time
2
hours
hours
30
minutes
minutes
Servings
3
servings
Calories
307
kcal
Author
Kanan
Ingredients
▢
3
tablespoons
Sabudana (sago or tapioca pearls)
▢
½
cup
Sweet potatoes
boiled, peeled and cubed
▢
3
cups
Milk
▢
3-4
tablespoons
Sugar
▢
few
strands
Saffron
▢
1
tablespoon
Cashew nuts
chopped
▢
1
tablespoon
Almonds
chopped
▢
1
tablespoon
Raisins
▢
¼
teaspoon
Green cardamom seeds powder
Instructions
Preparation:
Wash the sabudana well. Then soak in enough water for 2 hours.
After two hours, discard the soaking water and let it drain.
While sabudana is soaking, boil or steam the sweet potato till it is soft.
I have pressure cooked the sweet potato for 3-4 whistles (it was large sweet potato, so it took 4 whistles. So adjust the time accordingly).
Once cool to touch, peel it and cut into small cubes.
Making sabudana sweet potato kheer recipe:
Take milk in a heavy bottom pan, turn the heat on medium-high.
Let it come to a boil. Once it starts boiling, lower the heat to medium-low. and let it simmer.
Do stir every two minutes. Simmer till it reduces slightly and becomes thick. It took me 10 minutes.
Now add soaked, drained sabudana.
Cook for 4-5 minutes. Or till sabudana becomes translucent and it starts to float on top.
Then add sugar. Also add chopped cashews, almonds and raisins.
Also add pinch of saffron. Mix well.
Add cubed sweet potatoes. Mix well.
let it simmer for 5-6 minutes. Or till you get the desired consistency of the kheer.
Then turn off the stove.
Add cardamom powder. Mix well and kheer is ready.
Nutrition
Calories:
307
kcal
|
Carbohydrates:
46.4
g
|
Protein:
9.3
g
|
Fat:
10.4
g
|
Saturated Fat:
5.4
g
|
Cholesterol:
35
mg
|
Sodium:
128
mg
|
Potassium:
206
mg
|
Fiber:
1.4
g
|
Sugar:
30.4
g
*Nutrition information is a rough estimate for 1 serving
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