Sabudana Recipe- Coconut & Jaggery Tapioca Pearls with Saffron

Last Updated on 2 months by Neha Deshmukh

Sabudana Recipe- Coconut & Jaggery Tapioca Pearls with Saffron

Introduction

Oh, sabudana! These tiny tapioca pearls hold such a special place in my heart. Growing up, my aaji (grandmother) would always make this during fasting times, and the sweet, comforting aroma would fill the entire house. It’s a dish that instantly feels like home. Today, I’m sharing her treasured recipe for Coconut & Jaggery Sabudana, infused with the delicate fragrance of saffron. It’s surprisingly easy to make, and I promise, you’ll fall in love with its unique texture and flavour!

Why You’ll Love This Recipe

This sabudana recipe isn’t just delicious; it’s incredibly versatile. It’s a popular fasting food in India, especially during Navratri, but honestly, it’s good enough to enjoy any time of year. The combination of sweet jaggery, creamy coconut, and fragrant saffron is simply divine. Plus, it’s a naturally gluten-free treat!

Ingredients

Here’s what you’ll need to create this delightful sabudana dish:

• 1 cup Sabudana (Tapioca Pearls) – about 180g
• 1.5 cups Fresh scraped coconut – about 150g
• 1.25 cups Crushed Jaggery – about 250g
• 2-3 pinch Salt
• 2-3 teaspoon Cashew nuts chopped – about 15g
• 0.25 teaspoon Cardamom Powder – about 1g
• 1 cup Coconut Milk / Milk – about 240ml
• 3-4 strands Saffron strands soaked in warm milk
• 2 teaspoon Pure Ghee (Clarified Butter) – about 10g

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sabudana (Tapioca Pearls): Types & Soaking Tips

There are different sizes of sabudana available. I prefer the smaller pearls for this recipe, as they cook more evenly. The most important part? Soaking! You need to soak the sabudana for at least 8 hours, or even overnight. Make sure the water just covers the pearls – too much water and they’ll become mushy.

Fresh Scraped Coconut: Using Fresh vs. Desiccated

Freshly scraped coconut truly elevates this dish. The flavour is so much more vibrant! If you can’t find fresh, you can use unsweetened desiccated coconut, but try to use a good quality one. You’ll need about ¾ cup of desiccated coconut for every 1 cup of fresh.

Jaggery: Regional Variations & Substitutes

Jaggery is unrefined cane sugar, and it adds a beautiful caramel-like flavour. It comes in different forms – blocks, powder, or liquid. I prefer using crushed jaggery as it melts easily. If you can’t find jaggery, you can substitute it with brown sugar, but the flavour won’t be quite the same.

Ghee: The Importance of Clarified Butter in Indian Cooking

Ghee is a staple in Indian cooking, and it adds a richness and aroma that butter just can’t match. It also has a higher smoke point, making it ideal for sautéing. Don’t skip it!

Saffron: Quality & Infusion Techniques

A little saffron goes a long way! Look for good quality saffron strands – they’ll have a vibrant colour and a strong aroma. Soaking them in warm milk helps release their flavour and colour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak your sabudana in plenty of water for 8 hours. Remember, just enough water to cover them!
2. Heat 1 teaspoon of ghee in a pan over low heat. Add the chopped cashew nuts and lightly fry them until golden brown. Set them aside.
3. To the same pan, add the soaked sabudana. Sauté on low heat for 2-3 minutes, stirring constantly. This helps to dry them out a bit.
4. Pour in the coconut milk (or regular milk) and cook covered for another 2-3 minutes. This allows the sabudana to absorb the liquid and become soft.
5. Now, add the grated coconut, crushed jaggery, and a pinch of salt. Stir well to combine everything.
6. Cook on low heat, stirring frequently, until the mixture starts to thicken. This usually takes about 5-7 minutes.
7. Add the fried cashews, saffron-infused milk, and cardamom powder. Cook for another 2 minutes, stirring continuously.
8. Transfer the mixture to a greased plate or tray. Flatten it evenly with the back of a spoon.
9. Drizzle the remaining ghee over the top.
10. Let it cool slightly, then cut into desired shapes – squares, diamonds, or even little triangles! Serve warm.

Expert Tips

• Don’t overcrowd the pan when frying the cashews. Fry them in batches for even browning.
• Keep the heat low throughout the cooking process to prevent the sabudana from sticking or burning.
• If the mixture becomes too dry, add a splash of milk. If it’s too wet, cook for a few more minutes.

Variations

• Vegan Sabudana Kheer: Substitute the ghee with coconut oil and use plant-based milk.
• Gluten-Free Adaptations: This recipe is naturally gluten-free! Just double-check that your jaggery doesn’t contain any hidden gluten ingredients.
• Spice Level Adjustments: For a little extra warmth, add a tiny pinch of nutmeg or a dash of ginger powder.
• Festival Adaptations (e.g., Navratri): This is traditionally made during fasting, so ensure all ingredients are permissible according to your fasting rules. Some people also add chopped peanuts for extra crunch. My friend, Priya, always adds a little bit of rose water for a floral aroma!

Serving Suggestions

Sabudana is best enjoyed warm, but it’s also delicious at room temperature. It’s perfect as a snack, a dessert, or even a light breakfast. I love serving it with a glass of warm milk.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. It might lose a little of its texture, but it will still taste delicious!

FAQs

What is Sabudana and where does it come from?

Sabudana is made from the starch extracted from the sago palm. It’s a popular ingredient in Indian cuisine, especially during fasting periods.

Can I use store-bought coconut milk instead of fresh coconut and milk?

Yes, you can! Use about 1 cup of full-fat coconut milk. The flavour won’t be quite as vibrant as using fresh coconut, but it’s a convenient alternative.

How do I know if the sabudana is soaked properly?

The sabudana should be translucent and slightly soft to the touch. They shouldn’t be hard or crunchy.

What is the best way to crush jaggery?

If you have a block of jaggery, you can crush it using a mortar and pestle or by placing it in a sturdy plastic bag and hitting it with a rolling pin.

Can this recipe be made ahead of time?

You can soak the sabudana and prepare the saffron-infused milk ahead of time. However, it’s best to cook the sabudana just before serving for the best texture.