Recipe – Sabudana Kheer Using Milkmaid

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Prep Time: 4-5 hours

Cooking time: 20 minutes

Serves: 4


  • Milk: 3 cups
  • Milkmaid or Sweetened Condensed Milk: 1/2 Cup
  • Sabudana: 3/4 cup
  • Cardamom (Elaichi Powder): 1/2 teaspoon
  • Dry fruits (cashew, almonds, pistachios, raisins): 2 Tablespoon
  • Saffron: a few strands
  • Ghee: ½ tablespoon


  • Soak the sabudana in water for minimum 4-5 hours or overnight.
  • In a heavy pan, heat ghee.
  • Roast the cashew and almonds. Take them out and keep aside.
  • Add sabudana in the remaining ghee. Stir for 2 minutes.
  • Add milk in the pan and let It boil.
  • Reduce the heat to medium and let it on heat until for 10 minutes. Stir occasionally.
  • Add milkmaid and mix well. Simmer for another 7-8 minutes or till sabudanas are completely cooked.
  • Turn of the heat and garnish with cardamom powder, saffron strands, pistachios, raisins and roasted cashew and almond nuts.
  • Serve hot, or let it cool completely. Then refrigerate for 1 hour and serve cool.

Cook’s Note:

  • You may make this without milkmaid as well. Use 6 cups of milk and let it reduce to half quantity, then add 3/4 cup of sugar. Other processes are same as above.



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