How To Make Sabudana Kheer In Pressure Cooker

Sabudana Kheer, also known as Sago Pudding, is a delicious and creamy Indian dessert that is made with tapioca pearls, milk, and sugar. It is a popular dish during fasting periods, as it provides a good source of energy. Making Sabudana Kheer in a pressure cooker is a quick and easy way to prepare this traditional dessert.

To make Sabudana Kheer in a pressure cooker, you will need a few simple ingredients such as tapioca pearls, milk, sugar, cardamom powder, and dry fruits. The pressure cooker method saves time and allows the tapioca pearls to cook perfectly. The result is a rich and creamy dessert that is sure to satisfy your sweet cravings.

This recipe is perfect for beginners or anyone who wants to try making Sabudana Kheer for the first time. The pressure cooker method ensures that the tapioca pearls are cooked evenly and the kheer has a smooth consistency. So, let’s get started and learn how to make Sabudana Kheer in a pressure cooker!

Ingredients:

• 1/2 cup of tapioca pearls (sabudana)
• 4 cups of milk
• 1/2 cup of sugar (adjust according to taste)
• 1/2 teaspoon of cardamom powder
• A handful of mixed dry fruits (cashews, almonds, pistachios)

Instructions:

1. Wash the tapioca pearls thoroughly in water and soak them in water for about 2-3 hours. Drain the water and keep aside.
2. In a pressure cooker, add the soaked tapioca pearls, milk, and sugar. Stir well to combine.
3. Cover the pressure cooker with its lid and cook on medium heat for about 3-4 whistles.
4. Allow the pressure to release naturally before opening the lid. The tapioca pearls should be soft and cooked through.
5. Add the cardamom powder and mix well. You can adjust the sugar according to your taste preference.
6. Garnish with the mixed dry fruits and serve the Sabudana Kheer hot or chilled.

Enjoy this creamy and delicious Sabudana Kheer as a dessert or as a sweet treat during fasting periods. The pressure cooker method makes it easy to prepare this traditional Indian dessert in no time. So go ahead, try this recipe, and indulge in the goodness of Sabudana Kheer!

Overview

Sabudana Kheer is a traditional Indian dessert made from tapioca pearls, milk, sugar, and cardamom. It is a popular dish, especially during the fasting period of Navratri. This dish is not only delicious but also very easy to make, especially when using a pressure cooker. The pressure cooker helps to cook the tapioca pearls quickly and makes the kheer creamy and rich in flavor.

Ingredients for Sabudana Kheer:

This recipe for Sabudana Kheer in a pressure cooker is a quick and hassle-free way to satisfy your sweet cravings. Whether you are fasting or not, this creamy and aromatic dessert is sure to delight your taste buds. Let’s get started with the recipe!

Ingredients

Here are the ingredients you will need to make sabudana kheer in a pressure cooker:

Make sure to gather all the ingredients before you start cooking.

Key ingredients for Sabudana Kheer

To make a delicious and creamy Sabudana Kheer, you will need the following key ingredients:

1. Sabudana (Tapioca Pearls): The main ingredient of this dessert, Sabudana, is small pearls made from tapioca starch. They give a unique texture to the kheer and are essential for its authentic taste.
2. Milk: Use full-fat milk for a rich and creamy kheer. The milk gets cooked along with the sabudana to form the base of the kheer.
3. Sugar: Sweeten the kheer with sugar according to your taste preferences. You can adjust the sugar quantity based on how sweet you like your desserts.
4. Cardamom: The aromatic flavor of cardamom enhances the taste of the kheer. Crush a few cardamom pods to release their aroma before adding them to the kheer.
5. Almonds and Cashews: These nuts add a delightful crunch to the kheer. Chop them into small pieces and toast them before adding them to the kheer.
6. Raisins: Raisins provide a burst of sweetness and texture to the kheer. You can either use them as they are or soak them in water to plump them up before adding them to the kheer.
7. Saffron: Saffron strands can be soaked in warm milk to release their vibrant color and add a subtle floral taste to the kheer. This is optional but recommended for a more luxurious kheer.

With these key ingredients, you can create a delicious and satisfying Sabudana Kheer in your pressure cooker. Enjoy this traditional Indian dessert as a sweet ending to any meal or as a special treat on festive occasions.

Preparation

To make sabudana kheer in a pressure cooker, follow these steps:

1. Soak the sabudana:

First, wash 1 cup of sabudana (sago pearls) thoroughly under running water until the water runs clear. Then, soak the sabudana in enough water to cover it completely for about 2-3 hours. After soaking, drain the water and set aside.

2. Prepare the ingredients:

Gather all the necessary ingredients for making the sabudana kheer. You will need 1 litre of milk, 1 cup of sugar, a handful of chopped dry fruits (like almonds, cashews, and raisins), and a pinch of saffron strands.

Note: You can adjust the quantity of sugar and dry fruits according to your taste preferences.

3. Cook the sabudana:

In a pressure cooker, add the soaked sabudana along with 1 cup of water. Close the lid of the pressure cooker and cook on medium flame for 2 whistles. After 2 whistles, turn off the flame and let the pressure release naturally. Once the pressure is released, open the lid and check if the sabudana is cooked properly. It should be soft and translucent.

4. Prepare the kheer:

In a separate heavy-bottomed pan, heat the milk on medium flame. Stir occasionally to prevent the milk from sticking to the bottom of the pan. Let the milk come to a boil.

Once the milk comes to a boil, add the cooked sabudana to the pan and mix well. Let it simmer for about 10 minutes on low flame.

5. Add sugar and dry fruits:

Add the sugar and mix well until it dissolves completely. Then, add the chopped dry fruits and saffron strands to the kheer. Stir well to combine.

6. Serve:

Once the kheer is cooked to the desired consistency and the flavors are well combined, turn off the flame. Let the kheer cool down for a few minutes before serving.

You can serve the sabudana kheer warm or chilled, depending on your preference. Garnish with some more chopped dry fruits and saffron strands, if desired.

Enjoy your homemade sabudana kheer!

How to make Sabudana Kheer in Pressure Cooker

Sabudana Kheer is a delicious Indian dessert made with sabudana (sago pearls), milk, sugar, and cardamom. It is a popular dish during fasting days or festivals like Navratri. This recipe will guide you on how to make Sabudana Kheer using a pressure cooker.

Ingredients:

• 1/2 cup sabudana (sago pearls)
• 4 cups milk
• 1/2 cup sugar, or as per taste
• 4-5 green cardamom pods, crushed
• 2 tablespoons chopped nuts (cashews, almonds, pistachios)
• 1 tablespoon ghee (clarified butter)
• A pinch of saffron strands (optional)

Instructions:

1. Rinse the sabudana under running water until the water runs clear. Soak the sabudana in water for 2-3 hours.
2. Drain the soaked sabudana and set aside.
3. In a pressure cooker, heat ghee over medium heat.
4. Add the soaked sabudana to the pressure cooker and sauté for 2-3 minutes until they turn translucent.
5. Add milk to the pressure cooker and give it a stir.
6. Close the pressure cooker lid and cook on medium heat for 2-3 whistles.
7. Turn off the heat and let the pressure release naturally.
8. Open the pressure cooker lid and add sugar, crushed cardamom pods, and saffron strands (if using).
9. Stir the kheer well and simmer for another 5 minutes until the sugar dissolves.
10. Garnish with chopped nuts.
11. Serve the Sabudana Kheer hot or chilled.

Note: You can adjust the consistency of the kheer by adding more milk if desired.

Enjoy the creamy and delicious Sabudana Kheer prepared in a pressure cooker!

Tips and Tricks

• Soak the sabudana for at least 4-5 hours or overnight to ensure they become soft and fluffy.
• Use a thick-bottomed pressure cooker to prevent the kheer from sticking to the bottom and burning.
• Add the sabudana to boiling milk to prevent them from getting mushy.
• Stir the kheer occasionally to prevent it from sticking to the bottom of the pressure cooker.
• If the kheer becomes too thick, you can add more milk to adjust the consistency.
• For added flavor, you can roast the sabudana in ghee before adding them to the kheer.
• You can add cardamom powder, saffron, or rose water to enhance the taste and aroma of the kheer.
• To make the kheer vegan, you can use plant-based milk such as almond milk or coconut milk.
• Allow the kheer to cool down before serving as it will thicken further as it cools.
• Garnish the kheer with chopped nuts, such as almonds, pistachios, or cashews, for added crunch and visual appeal.

Tips for making the perfect Sabudana Kheer

When it comes to making the perfect Sabudana Kheer in a pressure cooker, there are a few tips and tricks that can help you achieve that creamy and delicious dessert. Here are some tips to keep in mind:

1. Soak the sabudana (tapioca pearls) properly before cooking. Rinse the sabudana in water a couple of times and then soak it in water for about 2-3 hours or overnight. This will ensure that the sabudana becomes soft and plump.
2. Use a good quality pressure cooker to cook the kheer. Make sure it has a tight-fitting lid to seal in the steam and flavors.
3. Add the right amount of milk to the pressure cooker. The ratio of milk to sabudana should be around 4:1. This will give you a thick and creamy kheer.
4. Use a low flame to cook the kheer. This will prevent the milk from boiling over and sticking to the bottom of the pressure cooker.
5. Keep stirring the kheer continuously to prevent it from sticking to the bottom of the pressure cooker. This will ensure even cooking and a smooth consistency.
6. Add sugar and flavorings like cardamom powder or saffron to the kheer once it’s cooked. This will give it a delicious taste and aroma.
7. After adding the sugar, cook the kheer for a few more minutes to allow the flavors to blend together.
8. Let the kheer cool down for a while before serving. This will allow it to thicken further.
9. Garnish the kheer with chopped nuts like almonds or pistachios for an added crunch.

By following these tips, you can make the perfect Sabudana Kheer in a pressure cooker every time. Enjoy this traditional Indian dessert with family and friends!

FAQ

What is sabudana kheer?

Sabudana kheer is a traditional Indian dessert made with tapioca pearls, milk, sugar, and cardamom. It is a creamy and rich pudding-like dish that is often served during festive occasions or as a sweet treat.

Can I make sabudana kheer in a pressure cooker?

Yes, you can make sabudana kheer in a pressure cooker. Using a pressure cooker helps to reduce the cooking time and allows the tapioca pearls to become soft and creamy. It is a convenient method for preparing this dessert.

What are the ingredients required to make sabudana kheer in a pressure cooker?

The ingredients required to make sabudana kheer in a pressure cooker are tapioca pearls, milk, sugar, cardamom powder, saffron strands, cashews, raisins, and ghee. These ingredients combine to create a delicious and aromatic dessert.

What is the process of making sabudana kheer in a pressure cooker?

The process of making sabudana kheer in a pressure cooker involves soaking the tapioca pearls in water, draining them, and then cooking them in milk and sugar mixture with added cardamom powder and saffron strands. The kheer is then garnished with roasted cashews and raisins fried in ghee. The pressure cooker helps to soften the tapioca pearls and infuse all the flavors together.