How to make carrot sabudana kheer

Carrot sabudana kheer is a popular Indian dish that combines the unique texture of sabudana (tapioca pearls) with the sweetness of carrots. It’s often enjoyed during fasting periods and as a snack.

Carrot sabudana strikes a balance between the nutty, chewy texture of sabudana and the natural sweetness and crunch of grated or finely chopped carrots.Carrot sabudana is not only flavorful but also nutritious. Carrots are rich in vitamins and antioxidants, while sabudana provides carbohydrates for energy.

This dish can be enjoyed during fasting periods, as it adheres to fasting food rules in some Indian cuisines. It’s also a satisfying snack or light meal for any occasion. Overall, carrot sabudana is a delightful and nutritious recipe that showcases the culinary creativity of Indian cuisine. Its combination of flavors and textures makes it a popular choice for various dietary preferences and occasions.

The result is a delicious and satisfying dish that’s both comforting and nutritious. The carrots add a burst of color and natural sweetness to the sabudana, making it a flavorful choice for those observing fasting rituals or simply looking for a tasty snack or meal.

Ingredients

• 2 tablespoons ghee (clarified butter)
• 1 cup grated carrots
• 1/2 cup mashed dates (remove seeds)
• 2 cups milk
• 1/4 cup sweetened condensed milk (Milkmaid)
• 1/2 cup sabudana (tapioca pearls), soaked for 2 hours
• 1/4 teaspoon ground cardamom (optional)
• 2 tablespoons chopped almonds
• 2 tablespoons chopped pistachios
• 2 tablespoons raisins

Instruction to make carrot sabudana kheer

Begin by Heating Ghee:

In a large pan, heat 2 tablespoons of ghee over medium heat.

Saute the Grated Carrots

Add the grated carrots and sauté them for a few minutes until they start to soften.

Incorporate Mashed Dates

Stir in the mashed dates, ensuring they mix thoroughly with the carrots. Continue to cook for a few more minutes until the dates are well combined.

Pour in the Milk

Add 2 cups of milk and bring the mixture to a boil. Continuously stir to prevent scorching. Reduce the heat to low and allow it to simmer for about 15-20 minutes until the mixture thickens.

Introduce Sweetened Condensed Milk: (Optional)

Mix in 1/4 cup of sweetened condensed milk (Milkmaid) and the soaked sabudana. Cook for an additional 10-15 minutes until the sabudana pearls become transparent and soft. Optionally, add ground cardamom for extra flavor.

Incorporate Ghee- Roasted Nuts and Raisins

Pour the ghee-roasted nuts, pistachios, almonds, and raisins along with the ghee into the prepared Carrot and Dates Sabudana Kheer. Stir well to infuse the flavors.

Serving the Delightful Dessert:

Your Carrot and Dates Sabudana Kheer with Ghee-Roasted Nuts and Raisins is now ready to serve. Enjoy it either warm or chilled for a delightful dessert.

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