My sister-in-law was fasting today and I told her I'll make something nice for her with saabudana, since saabudana(tapioca) can be taken on days when you fast. Well one reason why we used to wait for sivarathri or other days when we all had to fast when we were children, because mom wouldnt cook anything all day, but she used to make varieties of snacks with sabudana. When I was a kid I was not a great fan of sabudana paayasa(kheer), but now with a little variation I've started liking it. And today my sis-in-law really liked the kheer and was impressed that saabudana kheer can be done this way too!
Saabudana Paayasa
Ingredients:
Sabudana(tapioca) - 1 cup, washed and soaked in water for about 2 hrs
Fresh coconut - 2 cups/Coconut milk - 2 cup
Condensed Milk - 1 can
Elaichi(cardamom) powder - 1 tsp
Khus Khus(poppy seeds) - 2 tsp
saffron - 4-5 strands(optional, I like it because it gives a light color to the pudding)
cashews - 1 tbsp(broken into small pieces)
ghee/butter - 1 tsp
Method:
Grind the coconut with 2 cups water till you get a nice paste and then strain it through a strainer. Blend the leftover meat again with 1/2 cup water and strain again. You should be getting about 2 cups of coconut milk. In a large heavy bottomed pot, bring to boil 1 cup of water. When the water is boiling rapidly add soaked sabudana and keep stirring till the sabudana becomes transparent, now add coconut milk, condensed milk, khus khus, elaichi powder, saffron and keep stirring on low heat. In another small frying pan heat ghee/butter, when hot add cashews fry till light brown and the add to the paayasa. Serve hot and enjoy!
Hints: Fresh coconut milk tastes better than canned coconut milk.
The elaichi powder should be grounded coarsely to get a good taste of elaichi while eating your paayasa.
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