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Kheer is an essential dessert in practically every Indian home. This desi milk pudding, also known as payesh and payasam, is usually produced by heating rice with milk and sugar. It is sometimes scented with cardamom, saffron or other spices. But there is another variation which is widely consumed for Navratri and that is Sabudana Kheer. In addition to tasting great, the recipe varies widely around the nation. People can't get enough of this delicious treat, whether it's made with basic rice, healthful makhana, sabudana or seasonal carrot. But when we make kheer at home, a lot of us find it difficult to get the thick, creamy consistency that we love. You can have this dessert for Navratri as it is not only delicious but also filling and super easy to make. But if you want to make the best sabudana kheer possible, make sure to follow these five simple tips.
Soak Sabudana Properly
When dried, sabudana pearls can become quite hard and starchy. The pearls can be soaked for three to four hours, or even overnight, to help soften them and facilitate cooking. They may stay chewy or have an uneven texture in the kheer if they are not well soaked.
After thoroughly washing the sabudana under cold water to get rid of any extra starch, immerse them in water. Ensure that the sabudana is fully submerged in water. The pearls should be soft after soaking and easily crushable when pressed between your fingers.
Cook Sabudana Separately
When sabudana is cooked directly in milk, it might release starch throughout the cooking process, which can result in a thick and sticky kheer. You may regulate the sabudana's texture and prevent lumps in the kheer by first boiling them separately in water.
After soaking, boil the sabudana in water until they turn transparent. Usually, this takes five to seven minutes. After the sabudana is cooked, add it to the boiling milk and drain any excess water. By doing this, the cooked pearls will be tender and uniformly cooked.
Use Full-Fat Milk
The kind of milk you use to create kheer has a big impact on how it turns out. Use full-fat milk rather than skim or low-fat varieties for the ultimate velvety kheer dish. When cooked slowly, full-fat milk, which has a greater fat content, gives the kheer a velvety, thick consistency.
Simmer On Low Heat
To guarantee that your kheer comes out rich and creamy, this is one of the most crucial processes. The milk thickens gradually and becomes creamy when the kheer is simmered over low heat. It also keeps the milk from curdling and lets the tastes meld together. But while it's cooking, don't forget to stir the kheer periodically.
Add Condensed Milk
Condensed milk has a thick consistency and is naturally sweet. It intensifies the sweetness of kheer and adds to its smooth, creamy texture when added. It gives the food more richness as well. Don't forget to lessen the amount of sugar in the recipe because condensed milk has sugar already.
