Most Maharashtrians are God fearing people. Or the better way to put it.. They truly believe in God!! Even I do. :) Fasting is one favoutrite "activity" of many Maharashtrians. Fasting is accompanied by visits to temples and lots of Puja Paath(worshiping). People fast atleast once a month on every chaturti or ekadashi or some specific day of the week for a specific diety (Specific dieties are associated with specific days.. Monday for Shivji.. Tuesday for Ganpati… and so on). Some people fast 4-5 days a week.. Strange but true! Fasting can be the regular upwaas (eat fasting food one time), kadak upwaas (no eating) or nirjala upwaas. (neither eating nor drinking.) Fasting is considered to be one way of pleasing god.. The other reason for fasting is the wide array of fasting foods. :D Fasting food includes preparation from sabudana (sago, tapoica), varaiche tandhul (some specific rice), batata (potaoes), shengdana (groundnuts), milk products and all types of fruits including dry fruits. Hence many people who are against fasting are never against fasting food! :)
Sabudana Kheer is a kheer (payasam/pudding) prepared from sago, milk, sugar and nuts. This was the best Maharashtrian food to start with for RCI Maharashtrian Cuisine. Normally the tapoica that we get in India is big but I get the small one in Indian stores here. The only difference is the resting time for sago. If you have big tapoica, wash it, drain water and rest aside for 5-6 hrs/overnight. If you have the small one, wash, drain and rest for 15-20 mins. I prepared the kheer with small tapoica and no nuts! (calorie conscious ;)) Here goes the recipe..
Sabudana Kheer
What you need:
1 cup Sabudana/Sago/Tapoica
2 cups Milk
1 cup Sugar(according to taste)
1/2 tsp Cardamom Powder
A pinch of Nutmeg Powder
3-4 strands Saffron(optional)
Dry Fruits(cashews, almonds,walnuts,raisins)
How to proceed:
1) Wash sago. Drain and set aside.
2) Put milk to boil in a vessel.
3) When milk boils, add sabudana and heat till sago is cooked and can be easily pressed between fingers.
4) Now add sugar and mix well till the sugar dissolves completely.
5) Add saffron, cardamom powder and nutmeg powder.
6) Garnish with fried nuts(optional) and serve hot.
* The kheer with big sabudana tastes better than the kheer with small ones.
* This recipe makes thick kheer. If you wish to make it thin, take 1 & 1/2 cup milk and 1/2 cup water.
This is also my entry for Nupur's "S of Indian Vegetables."
8 comments:
Woman, you are making every Maratha dish there is.What's left for us?:D:D
Sago Kheer tastes great,I had it in the Indian restaurant last Sunday,yummy recipe.Thanks Aarti:)
Hey, I love Sabudaana kheer!!!! been wanting to make this since a long time.. Thanx for the recipe [:)]
Asha,
I know u can always come up with something out of teh world :) So am taking all the easy ones :D
Ramya,
Thanks! :) I hope u like it!
Looks Yumm Arti..
I am afraid Raj Thackeray will start an agitation that Saboodaana Kheer should be cooked and eaten only in Maharasthra. Aarti dear, as much as it may break your heart, there is nothing Marathi about it.
Sabudana is used all over India,not just Maharashtra.Sabudana
is used for fasting food and also for people who are sick as it is easy to digest.Sabudana papad,Kheer and crunchies are widely used in Uttar Pradesh. I am sure all regions have same dishes with little variations.
Thanks Arti, Just wanted to add that , this is dish for fasting and also very good diet for sick ppl. especially when someone is sick for long time and lost appetite. This is light meal which tastes also good!
Is it required to soak the sago in water the prev night ?
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