Doodhi Sabudana Kheer is a sweet dish made using doodhi, sabudana and milk. It is a traditional Indian sweet dish which is generally made on festivals or for religious ceremonies.
Doodhi is a very versatile vegetable which can be used in vegetable preparations, kheer, halwa, parathas, theplas, muthiyas…. the list is endless. It doesn’t have any specific taste of it’s own and blends well in any dish. In the kheer too, if one is not told about doodhi being used, the person won’t even suspect it!
The preparation process for this wholesome and delicious Doodhi Sabudana Kheer is quite easy and quick too. This kheer is a great option to try, whenever there is some doodhi leftover after preparing any other dish!
If you like such dishes, do take a look at the following recipes too…..
3. Gaajar Halwa
Here’s the recipe for Doodhi Sabudana Kheer….
Prep Time : 20 min
Cooking Time : 25 min
Serves : 4
- 3/4 cup Grated Doodhi (Bottle Gourd)
- 1/4 cup Sabudana (Tapioca Balls)
- 2 1/2 cups Milk
- 1 cup Sugar
- 1/8 tsp Keshar (Saffron)
- 6 Kaju (Cashewnuts)
- 6 Badam (Almonds)
- 8 Pista (Pistachios)
- 1 tbs Bedana/Manuka (Raisins)
- 1 1/2 tsp Cardamom Powder
- 2 tsp Homemade Ghee
- To make the Doodhi Sabudana Kheer, first wash the sabudana thoroughly under running water, till all the white powdery stuff stuck to it is washed away.
- Soak it in sufficient water, i.e. water should be upto the level of the sabudana, for about 2 to 2 1/2 hours.
- Just before making the kheer, peel and grate the doodhi and immerse it in clean water.
- Heat a saucepan and add the ghee to it.
- Drain the grated doodhi and squeeze it well. Add it to the hot ghee and saute for about 2-3 minutes.
- Add the milk and stir. Bring to a boil on high flame and then reduce the heat.
- Add the soaked tapioca, which should have doubled by now, to the milk and stir.
- Again increase the flame and stir.
- As soon as it starts boiling, reduce the flame and add the sugar, saffron, cardamom powder, the chopped dry fruits and the raisins to it.
- Stir well, and let the sugar melt. Let this simmer on low heat for about 6-8 minutes. During this time, keep a spoon in the saucepan so that the milk doesn’t spill over while the kheer is simmering.
- Simmering on low heat for some time, makes the kheer a bit thicker and the doodhi and sabudana too cook well!
- Switch off the heat and transfer to a serving bowl when cooled.
- Serve the delicious Doodhi Sabudana Kheer in individual bowls with a garnish of some more chopped dry fruits!