Sabudana & Carrot Kheer Recipe – Saffron Cardamom Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Sabudana & Carrot Kheer Recipe – Saffron Cardamom Indian Dessert

Introduction

Oh, Kheer! Is there anything more comforting? This Sabudana & Carrot Kheer is a little twist on the classic, and honestly, it’s become a family favorite. I first made this when I was craving something a little different, something that combined the creamy goodness of kheer with the subtle sweetness of carrots and the delightful pop of sabudana. It’s surprisingly easy to make, and the aroma of saffron and cardamom filling the kitchen is just heavenly. You’ll absolutely love it!

Why You’ll Love This Recipe

This isn’t your average kheer. The sabudana (sago pearls) add a unique texture – a little bit chewy, a little bit soft. The carrots bring a natural sweetness and beautiful color. And the saffron and cardamom? They just elevate everything. It’s a delightful dessert that’s perfect for celebrations, or just a cozy night in. Plus, it’s relatively quick to put together, clocking in at around 30 minutes!

Ingredients

Here’s what you’ll need to make this delicious Sabudana & Carrot Kheer:

• 1 tablespoon ghee (about 15ml)
• 2 large carrots
• 4 cups whole milk (approximately 950ml)
• 0.5 cup sabudana (sago pearls) (about 115g)
• 5 tablespoons sugar (approximately 70g)
• 0.25 teaspoon cardamom powder (about 1.25g)
• 1 tablespoon chopped pistachios (about 15ml)
• 5-6 strands saffron
• 5-6 almonds
• 1.5 cups water (approximately 360ml)
• As needed: sliced almonds for garnish
• As needed: sliced pistachios for garnish

Ingredient Notes

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

Sabudana (Sago Pearls): Types & Soaking Tips

There are different types of sabudana – small, medium, and large. I prefer the small pearls for this recipe, as they cook more evenly. Soaking is crucial. Rinse the sabudana well under cold water, then soak in 5 cups of water for at least 2 hours. After soaking, drain any excess water and let it sit covered for another hour. This ensures they’re soft and plump, but not mushy.

Carrots: Choosing the Best Variety

Any sweet carrots will work beautifully here! I usually use the regular orange carrots, but you can experiment with different varieties. Just make sure they’re fresh and firm.

Ghee: Traditional vs. Alternatives

Ghee is traditional and adds a wonderful flavor, but if you don’t have it, you can substitute with unsalted butter or vegetable oil. However, ghee really does add an authentic touch.

Saffron: Quality & Blooming Techniques

Saffron is precious! A little goes a long way. For the best flavor and color, bloom the saffron strands in 2 tablespoons of warm milk for about 15-20 minutes before adding it to the kheer. This releases its beautiful color and aroma.

Cardamom: Fresh vs. Ground

Freshly ground cardamom is always best, but good quality ground cardamom works perfectly well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the sabudana thoroughly and soak it in 5 cups of water for 2 hours. Then, drain and let it rest covered for another hour.
2. Now, heat the ghee in a pan over medium heat. Add the shredded carrots and sauté for 5-7 minutes, until they start to soften.
3. Pour in the milk and add the crushed saffron (along with the milk it was blooming in!). Stir continuously until the milk comes to a gentle boil.
4. Add the soaked sabudana and cook for about 5 minutes, stirring occasionally, until the sabudana becomes translucent. Be careful not to overcook it, or it will become mushy.
5. Stir in the sugar and cardamom powder. Cook for another 4-5 minutes, stirring until the sugar dissolves completely.
6. Mix in the chopped pistachios and almonds. Remove the pan from the heat.
7. Garnish with sliced almonds and pistachios. Serve hot or chilled – it’s delicious either way!

Expert Tips

• Don’t skip the soaking step for the sabudana! It’s essential for the right texture.
• Stir frequently to prevent the kheer from sticking to the bottom of the pan.
• Adjust the sugar to your liking.
• For a richer flavor, use full-fat milk.

Variations

• Vegan Sabudana & Carrot Kheer: Substitute the ghee with coconut oil and the milk with your favorite plant-based milk (almond, soy, or coconut milk work well).
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Adjusting Spice Levels: If you love cardamom, feel free to add a little more. You can also add a pinch of nutmeg for a warmer flavor.
• Festival Adaptations (e.g., Holi, Diwali): Add a sprinkle of edible silver leaf (varak) for a festive touch during special occasions. My grandmother always did this for Diwali!

Serving Suggestions

This kheer is wonderful on its own, but it also pairs beautifully with a side of fruit or a sprinkle of chopped nuts. It’s a perfect dessert after a spicy Indian meal.

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken as it cools, so you can add a splash of milk when reheating.

FAQs

What is Sabudana and where does it come from?

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

Can I use low-fat milk in this Kheer recipe?

You can, but the kheer won’t be as creamy. Full-fat milk really gives it that luxurious texture.

How do I know when the Sabudana is perfectly cooked?

The sabudana should be translucent and slightly chewy. If it’s still hard, cook it for a little longer. If it’s mushy, you’ve overcooked it.

What’s the best way to store leftover Kheer?

Store it in an airtight container in the refrigerator. It’s best consumed within 3 days.

Can I make this Kheer ahead of time?

Yes, you can! In fact, the flavors develop even more beautifully overnight. Just store it properly in the refrigerator.