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| Sabudana Kheer |
Normally on the 1st of Jan - as a sort of celebration (New Year Day ! ) I make something sweet - or at least have been doing so for past some years now.
During a chat about what we had the previous year, and what we should make for this year, Mom came up with kheer ( which is like a sort of pudding - but without the egg )....and I got to thinking. Years ago, one of Mom's favourite kheer was the sabudana kheer...which like so many of her regular dishes was sort of forgotten as we discovered & adopted new recipes from others around. So thought let me surprise her with this kheer this year.
So as always trolling the net ( get a lot of ideas from there ) - and having some idea of how Mom used to prepare it - and having had a fair bit of idea myself from all the different kheers that I have since prepared ...and thus armed with all the gathered intel...went about making it...
It was an eye opener - I had totally forgotten how amazing this kheer turns out - so smooth - so melt in the mouth...it can be had hot or cold ( though I prefer it cold, it becomes better the longer you keep it - say the next day... ) - the starch in the sago (sabudana) makes it yummy - that you just cannot stop at one bowl. It is like a comfort food...like a good soup...or chocolate - you get a long and lasting pleasure when you have it...
Nyways - so back to present day...why did I go down memory lane...cause we were expecting my hubby's friend to come over for lunch - and while planning the menu, and since he has a sweet tooth - decided to make this kheer (since it had been bought back to our notice this year)....
So within a span of a month I was back to boiling and reducing the milk, soaking the sabudana, frying the cashew & raisins, crushing the cardamoms....and this time managed to get a few pictures taken...so that this blog could be complete...with text & the pictorials..
