I am sharing a delicious sabudana kheer recipe with carrots and sago pearls. It is a perfect Indian dessert for festive celebrations. Be sure to watch the video!
- About Sabudana
- Story of Carrot Sabudana Kheer
- Ingredients Required
- My Tried & True Tips
- Watch Sabudana Kheer Video
- Storing Suggestion
- More Indian Kheer Recipe
- Carrot Sabudana Kheer Recipe
About Sabudana
Sabudana is a starch that’s extracted from the soft core of tapioca and other tropical palms. It is also known as sago or tapioca pearl. Sabudana is highly rich in carbohydrates. And are often consumed in tropical regions for their ability to keep one full and to provide instant energy. It is a gluten-free, plant-based vegan ingredient.
In India, sago pearls are commonly used in everyday cooking to prepare sabudana vada (cutlet) , kheer, dessert, or upma (khichdi) .
Mainly it is used to prepare various festive snacks and desserts during the Hindu festival.
Nowadays, packaged, dry sago pearls are easily available in supermarkets and grocery stores under the lentil & legume section, along with other whole grains like broken wheat, millet, or quinoa.
Story of Carrot Sabudana Kheer
A sabudana kheer is a traditional Indian dessert. It is often made on the festive occasions of Hindu festivals and puja rituals. Many like to eat sabudana kheer while observing Navratri or Janmashtami fast, it is considered a sattvic Indian dessert .
The classic version of the sabudana kheer requires only 3 ingredients – sago pearls (sabudana), milk, and sugar . My mom makes the creamiest sago pudding with these basic ingredients.
However, I do not like the taste of plain sabudana kheer. It is way too vanilla for my liking. Hence, with the addition of carrots, saffron, cardamom powder, and jaggery, I take the humble kheer up a notch.
Ingredients Required
For my carrot sabudana kheer you need these ingredients:
- Sabudana: You need medium size tapioca pearls (sago). Follow my tips below on how to soak sabudana.
- Carrot: Shred the carrots using a food processor. I prefer the texture of shredded carrots in a kheer than the grated ones.
- Ghee: To fry the carrot so that all the water from the vegetable is dried up.
- Milk: Use full-fat or cream milk to make a rich and creamy kheer.
- Green Cardamom , Saffron – for the taste and aroma.
- Sugar – I prefer using jaggery powder. It gives a delicious nutty taste to the sabudana kheer. You can use granulated white sugar or brown sugar.
- Dry Fruits: Slived almond, unsalted pistachio, dried rose petals. You can roughly chop the nuts or process them in a food processor to make a coarse powder.
My Tried & True Tips
Tip 1: The perfect ratio of sabudana to water should be 1:1
Use a large bowl to soak sabudana as the pearls swell up after soaking. Soak one cup of sabudana in only one cup of water – enough to drench the sago pearls in the water. Cover the bowl with a net or lid. Let it soak in water for 4 – 5 hours. I usually prefer soaking sabudana in water overnight.
For kheer, I double soak sabudana. After soaking in water, I soak it in milk for 1 hour.
Tip 2: Cook Kheer in 2 Steps
Sabudana Kheer is cooked in 2 phases. One, after adding milk to soften the carrots. Second, after adding sabudana to thicken the kheer.
Tip 3: Grated vs Shredded Carrot
The texture of the kheer made with shredded carrot is more creamy and luscious than the grated ones.
Tip 4: Ghee Roasting Carrot
Do not add carrots directly to the milk. First, saute them in ghee for 3 – 5 minutes. This step ensures that the carrot juices do not leech into the milk resulting in curdled or watery kheer.
Tip 5: Full Fat Milk
The best way to make thick and luscious sabudana kheer is to use full-cream milk. The milk’s fat gives a thick texture and creamy mouthfeel to the kheer. Avoid using toned or skimmed milk for making Indian desserts.
Tip 6: Sugar
Add jaggery powder or sugar only once the kheer is almost ready. Never ever add sugar before milk is thickened and the key ingredient is fully cooked.
Watch Sabudana Kheer Video
Storing Suggestion
You can serve carrot sabudana kheer warm or chilled.
For storing, let the kheer cool down completely. Transfer the leftover kheer to an airtight container. Store it in the refrigerator for 2 – 3 days. It remains fresh.
The sabudana kheer thickens a bit more after cooling down. Hence, add ⅛ cup water or milk while reheating in a saucepan to get the desired consistency. Else, you can enjoy it chilled like a thick, creamy milk pudding.
It cannot be frozen, as the milk will curdle when thawed or reheated.
More Indian Kheer Recipe
- Rice Kheer
- Paneer Kheer
- Lauki Ki Kheer
- Badam Kheer
- Seviyan Kheer
- Dry Fruits Makhana Kheer
more Indian kheer recipes for all festive celebrations.
Ingredients
- ▢ ½ Cup sabudana (sago pearls)
- ▢ 2 tablespoon ghee
- ▢ 1 liter full fat milk
- ▢ ½ Cup carrot (shredded or grated)
- ▢ 1 teaspoon green cardamom powder
- ▢ ¼ teaspoon saffron (kesar)
- ▢ ½ Cup jaggery powder or sugar
- ▢ 1 tablespoon almonds (sliced)
Instructions
- Soak sabudana in ½ cup of water for 4 hours. After 4 hours, soak it once again in ½ cup milk for 1 hour.
- Heat ghee in a kadhai. Once hot, add carrot. fry for 5 minutes to soften the carrot. Add milk, cardamom powder, saffron, and cook till one boil comes. Continuously, stir in betwee.
- Add soaked sabudana along with milk it is soaked in. Stir the kheer. Cook over low heat till the milk is reduced to half, sabudana is fully cooked, and the texture of the kheer is thick. Keep on stirring at regular intervals.
- Once the kheer is almost ready add jaggery powder and nuts. Stir to combine. Simmer over low heat for 5 minutes to dissolve the sweetener.
- Garnish sabudana kheer with sliced almonds and pistachio.
- Serve sabudana kheer warm or chilled.
Recipe Notes:
- Soaking sabudana in milk makes it soft, reduces the cooking time, and also removes the bland taste. However, it is an optional step. You can make kheer directly using the water-soaked sabudana.
- Use a food processor for shredding the carrot for kheer. Shredded carrots give a delicious texture to the kheer.
- After cooling down kheer thickens a bit more. So do not thicken the kheer too much while cooking.
Nutrition
We follow a strict NO SPAM Policy
Carrot Sabudana Kheer Recipe
Equipment
- Heavy Bottom Kadhai
Ingredients
- ½ Cup sabudana (sago pearls)
- 2 tablespoon ghee
- 1 liter full fat milk
- ½ Cup carrot (shredded or grated)
- 1 teaspoon green cardamom powder
- ¼ teaspoon saffron (kesar)
- ½ Cup jaggery powder or sugar
- 1 tablespoon almonds (sliced)
Instructions
- Soak sabudana in ½ cup of water for 4 hours. After 4 hours, soak it once again in ½ cup milk for 1 hour.
- Heat ghee in a kadhai. Once hot, add carrot. fry for 5 minutes to soften the carrot. Add milk, cardamom powder, saffron, and cook till one boil comes. Continuously, stir in betwee.
- Add soaked sabudana along with milk it is soaked in. Stir the kheer. Cook over low heat till the milk is reduced to half, sabudana is fully cooked, and the texture of the kheer is thick. Keep on stirring at regular intervals.
- Once the kheer is almost ready add jaggery powder and nuts. Stir to combine. Simmer over low heat for 5 minutes to dissolve the sweetener.
- Garnish sabudana kheer with sliced almonds and pistachio.
- Serve sabudana kheer warm or chilled.
Video
Notes
- Soaking sabudana in milk makes it soft, reduces the cooking time, and also removes the bland taste. However, it is an optional step. You can make kheer directly using the water-soaked sabudana.
- Use a food processor for shredding the carrot for kheer. Shredded carrots give a delicious texture to the kheer.
- After cooling down kheer thickens a bit more. So do not thicken the kheer too much while cooking.
Nutrition
This is the easiest, one-pot, healthy vegetable stir fry. Colourful vegetables tossed in an Asian-style sauce, ready in less than 30 minutes.
- What is stir-frying?
- Easy Vegetable Stir Fry
- What Vegetables are good for STIR FRY?
- Ingredients Required
- How To Make Stir Fry
- Serving Suggestion
- My Tried & True Tips
- More Healthy Vegetable Recipes
- Healthy Vegetable Stir Fry Recipe
What is stir-frying?
Stir-frying is a Chinese technique of cooking food quickly in a wok with hot oil. It is considered one of the healthiest cooking techniques to retain vegetable nutrients, texture, and flavour.
You don’t need to cook the ingredients in a stir fry for very long. There isn’t much oil, sauces, or flour, hence, keeping the calories minimal.
Less cooking + optimal flavour = healthy win!
Easy Vegetable Stir Fry
Vegetable Stir Fry is one of the best fridge forage meals. You can clean out your fridge and use all the vegetables sitting there!
Today we see vegetable stir fry everywhere – at restaurants, as healthy food kits in supermarkets, and as a side dish with the take-out meal. It is excellent for busy weeknight dinners, also.
And you won’t believe it is so easy to make at home with a few basic pantry staples in less than 30 minutes.
Reasons To LOVE Vegetables Stir Fry
- minimal calories
- easy one-pan dish
- gluten and nut free
- vegan and vegetarian
- healthy and wholesome
What Vegetables are good for STIR FRY?
Follow a simple thumb rule – pick vegetables that have similar cooking times. Also, make sure to include colourful vegetables with different textures.
I use red onion, button mushrooms, bell peppers, broccoli, carrot, green beans, baby corn, zucchini, and green onion.
Here are some other vegetables that are great in stir fry:
| Green Leafy Vegetables | Spinach Bok Choi Choy Sum Green Onion Chinese Mustard |
|---|---|
| Green Vegetables | Broccoli Cabbage Capsicum Asparagus Zucchini Sweet Peas Green Beans Napa Cabbage Sugar Snap Peas |
| Other Vegetables | Onion Carrot Eggplant Baby Corn Mushrooms Water Chestnuts |
Avoid vegetables like beetroot, radish, okra (ladyfinger) and bitter gourd.
Ingredients Required
Apart from vegetables, you need:
- Oil: Use either sesame oil or light olive oil for stir-frying.
- Ginger, Garlic, Coriander Stalks, and Onion
- Seasoning: Salt, Black Pepper, Chilli Oil or Chilli Sauce , Soy Sauce
- Water, Spring Onion, Sesame Seeds , Corn Starch
OTHER STIR FRY ADD-INS : In addition to vegetables, you can add all sorts of proteins, like:
- Tofu
- Paneer
- Shrimp
- Scrambled egg
- Chicken, Beef, or Pork
- Peanuts or Cashews
How To Make Stir Fry
Prep Vegetables – Be sure to cut the vegetables in uniform sizes so they cook evenly. Finely chop ginger, coriander stalks, and garlic.
Heat oil in a large frying pan or wok. Stir Fry ginger, garlic, coriander stalks, and onion till translucent and aromatic.
Add the vegetables. Start with hard vegetables like broccoli, baby corn or carrot first, followed by peppers, and lastly leafy greens. Stir Fry for 5 – 6 minutes.
Make a smooth, lump-free, slurry of cornstarch and water.
Season vegetable stir with soy sauce, chilli oil, salt and pepper. Add cornstarch slurry. Stir Fry for 1 – 2 minutes or until vegetables get a delicious glossiness to them. Turn off the heat.
Garnish with spring onion and sesame seeds.
Serving Suggestion
Vegetable Stir Fry is a healthy, wholesome one-pot dish.
Serve it with sides like noodles, rice, quinoa, couscous, or bulgur wheat for a delicious meal. Or you can serve it as a side dish with steaks or grilled meat.
I enjoy stir fry for a light lunch or dinner with a bowl of hearty soup like chicken noodle soup , barley soup , or green curry noodle soup .
My Tried & True Tips
- To help cook the vegetables simultaneously, cut them into equal and bite-sized pieces.
- Use a big wok or skillet and high heat. If your pan is too small, there won’t be enough surface area for the steam to evaporate, and the vegetables will get soggy.
- Don’t overcook the vegetables. You want the vegetables to be al dente with a crunch and vibrant.
- You can customize the flavour of stir fry by adding – soy sauce, oyster sauce, red chilli paste, hoisin sauce, chilli garlic sauce, or BBQ sauce.
More Healthy Vegetable Recipes
- Beetroot Stir Fry
- Air Fryer Green Beans
- Healthy Sprouts Salad
- Tofu Vegetable Stir Fry
- Garlicky Broccoli Stir Fry
- Stir Fry Pasta With Vegetables
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 1 cup broccoli florets
- ▢ 1 medium size carrot, peeled and sliced
- ▢ 1 small size red bell pepper, diced
- ▢ 1 small size yellow bell pepper, diced
- ▢ 1 medium size onion, diced
- ▢ 4 baby corn, sliced diagonally
- ▢ 4 button mushrooms, cut into quarters
- ▢ 6 coriander stalks, finely chopped
- ▢ 8 garlic cloves, minced or crushed
- ▢ 1 inch ginger, peeled and minced
- ▢ 2 tablespoon sesame oil
- ▢ 1 tablespoon dark soy sauce
- ▢ 1 teaspoon chilli oil (see note 1)
- ▢ ½ teaspoon sea salt or to taste
- ▢ ¼ teaspoon crushed black pepper or to taste
- ▢ 1 tablespoon corn flour (corn starch)
- ▢ 2 tablespoon water
- ▢ 2 sprigs spring onion, finely chopped
- ▢ 1 teaspoon white sesame seeds, roasted
Instructions
- For making any stir fry, the tip is to prep and arrange all ingredients next to the cooking station. This ensures you do not have to stop in the middle of stir frying to look for a particular ingredient.
- Make a smooth, lump-free, slurry of cornstarch and water in a bowl. Keep it next to the cooking station.
- Heat oil in a large frying pan or wok. Stir Fry ginger, garlic, coriander stalks, and onion till translucent and aromatic. This takes appriximately 1 minute.
- Add the vegetables. Start with hard vegetables like broccoli, baby corn or carrot first, followed by peppers, and lastly leafy greens. Stir Fry each time for 1 – 2 minutes. Harder vegetables takes longer to get cooked.
- Season vegetable stir with soy sauce, chilli oil, salt and pepper. Add cornstarch slurry. Stir Fry for 1 – 2 minutes or until vegetables get a delicious glossiness to them. Turn off the heat.
- Garnish with spring onion and sesame seeds.
- Vegetable Stir Fry is ready to serve.
Recipe Notes:
Nutrition
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