(378) Tapioca Porridge

Sabudana ni Kheer

Ingredients

1 litre full fat milk.
¼ cup Tapioca(Sabudana)
⅓ cup Sugar.
⅛ tsp. Cardamom powder.
Pinch of Saffron.
6 pieces of each Almonds Cashews and Pistachios.

Method

In a thick sauce pan boil milk and Sabudana together.
Simultaneously grate dryfruits and keep aside.
Crush and blend a few Saffron strands with a few drops of milk in the motor and pastel and keep aside.
Simultaneously stir the milk so that sabudana or milk could not stick to the bottom of the pan.
When each grain of sabudana turns transperant, it means sabudana is properly cooked.
If you wants thick porridge then continue boiling milk at fast flame and stir continuously till your desired consistency.
Add sugar, dryfruits and saffron milk and mix thoroughly.
Switch off the flame and serve hot or chilled but serve it with love and smile.

Cooked sabudana

Sabudana Kheer

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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