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Monday 14 February 2011

Sabudanyachi kheer/lapshi/porridge

Tapioca/sago porridge

साबुदाणा, used as a main upwas(fasting) ingredient in India is basically  a starch. Interestingly the plant from which the starch is extracted is not originated here. Though  it is cultivated in many parts of India now. You will find the details on wiki
This खीर /porridge is very delicious and also easy and fast to prepare. I soaked the sabudana last night for today's sabudana khichdi as a break-fast, but in the morning  I thought it would be slightly  excess for the khichdi and I made this porridge of that  and It was a nice 'in between meal' for Rajan and Dee instead of plain milk or coffee.

Ingredients
1/2 cup soaked sago/tapioca/साबुदाणा
2 cups milk
3 tsp sugar or as per taste
1/4 tsp cardamom powder(
pinch of saffron
pinch of salt
Method
  • Boil the sago with 1/2 cup of water.Once it becomes transparent, add milk. Stir while it boils.
  • Add sugar. Lower the flame as it thickens.
  • Add cardamom powder. Add saffron. Turn off the gas. Let it cool slightly and then add salt. Stir well
  • Serve warm or chilled.
Note
  • If you don't want to add cardamom powder, add whole cardamom while boiling the milk and remove it when done. This way you'll get mild aroma to the porridge and a strong flavor of cardamom powder can be avoided.
  • You can add jaggery/गूळ if sugar is the issue but don't add saffron then.

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