Sabudana kheer

Today is Krishna Janmashtami,birthday of Lord Krishna and is celebrated all over India.My favourite part during this festival is Mosuru Kudike or Dahi Handi or Govinda where clay pots filled with coloured water(originally it was curds),eatables are hung in heights to a wooden pole or rope and young boys break it by making a human pyramid in memory of Krishna.It is a kind of ritual and sport...It is real fun watching it.In Mumbai it is celebrated in grand scale....Fancy dress competitions of Krishna will be held in many places and many other things too... 
                                                       
                                        On this day we GSB's prepare many dishes like Alvathi(taro leaves curry with ginger flavour),Thoushe Hulel,Chana upkari,Moong dal usli etc..Ashtami laddo is very famous and is prepared on this auspicious day.My Mamama used to prepare tastiest til laddoos...I had prepared this kheer on Suttapunnav/rakhi but posting it today...Happy Krishnashtami dear readers!





Ingredients:
Sabudana-1 cup
Water-2 1/2 cups
Milk-4 cups
Vermicelli-1/2 cup roasted
Sugar-3/4 cup
Ghee-2 tsp
Dry fruits-2 tbsp(cashewnuts,raisins,chironji)
Saffron-few strands soaked in a tsp of milk
Cardamom powder-1/2 tsp

Method:

  1. Boil milk and keep it aside.
  2. Roast the dry fruits in ghee and keep it ready.
  3. Wash sabudana and keep it ready.
  4. Mix water and sabudana together and cook it until it gets cooked,stirring continuously and turns slimy.
  5. Add sugar and dissolve it,add milk,roasted vermicelli,kesar milk and take a boil.
  6. Add cardamom powder and roasted dry fruits.
  7. Off the flame and serve it hot,warm or cold.


My notes:






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