Hello, I am Clara. Today, I will show you a way to prepare sagudana kheer(tapioca) recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Sagudana Kheer(Tapioca) Recipe
Sagudana Kheer(Tapioca) is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Sagudana Kheer(Tapioca) is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook sagudana kheer(tapioca) using 6 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Sagudana Kheer(Tapioca):
- Prepare 1/2 Cup Sagudana (tapioca)
- Prepare 1 liter Fresh Milk
- Prepare 6 tbspn Sugar
- Prepare 1 green cardamom seeds
- Get Garnishing
- Get Almonds
Instructions to make Sagudana Kheer(Tapioca):
- Rinse the sagudana pearls till the water runs clear of the starch.
- Add the rinsed sagudana pearls and water in the pan. - Cover and let the pearls get soaked in the water for 3 to 4 hours for best result.
- Take a thick bottomed pan or sauce pan in which you will be making the kheer.
- Later keep this pan on the stove top and heat or warm the milk. Add the Cardamom seeds too. No need to boil the milk.
- After 4 to 5 minutes, add the sagudana to the pan and continue to cook.
- Add sugar and simmer till the pearls have cooked well for about 20 to 25 minutes on a low to medium flame.
- Keep on stirring occasionally.
- Switch off the fire and add almonds slices.
- Garnish with almonds.
So that’s going to wrap this up with this special dish sagudana kheer(tapioca) recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
