DUDHI SABUDANA KHEER

DUDHI SABUDANA KHEER

INGREDIENTS:-

Dudhi / Bottle gourd - 1 no small appox 1/2 kg

Sabudana / Sago - 1/4 cup

Milk - 1/2 litre  - 3/4 litre

Sugar - 1/2 cup

Salt - a pinch

Almonds - 4 to 5 nos

Cashewnuts - 4 to 5 nos

Kesar / Saffron - a pinch 

Elaichi pdr / cardamom pdr - 1/4 tsp

METHOD:-

1. Wash the sago and soak it in water for 2 hours. Make sure the water is just at the same level as tbe sago. Too much water and the sago will go mushy.

2. Peel the doodhi, remove the centre seeds and grate the flesh.

3. Heat 2 tbsp ghee, add in the chopped nuts. Fry them till lightly browned and then remove. Now add in the grated dudhi. Saute the dudhi for 2 - 3 min.

4. Add in 1 cup milk and bring to boil, cover and simmer for 5 min. Keep stirring in between. In case you feel the milk is less then add in 1/2 cup more. In this way keep on adding milk as needed till the dudhi is cooked and you utilize all the milk.

5. In a seperate vessel boil 3 - 4 cups water. Add in the sago. Stir and cook till the sago gets soft, becomes transparent and starts floating on top.

6. Strain out the entire sago. Pour room temperature water over it and allow to drain in the strainer. Reserve. Adding the soaked sago directly into the pan makes the entire kheer starchy and gooey. Also I do not like the starchy aftertaste so prefer cooking it seperately to remove the extra starchiness before adding to the kheer. If you dont mind this then feel free to  add tbe soaked sago directly into the pan along with the cooking dudhi. It will cook along. Make sure to add extra 1 cup milk as the kheer will thicken because of it. 

7. Add sugar over the simmering dudhi. First add little less than the given quantity, check the sweetness you prefer and then accordingly increase.

8. Stir the sugar in. Also add in the sago and salt.

9. Put the reserved nuts into the kheer along with kesar and elaichi pdr, boil again. 

10. Switch off flame and cover and keep for 5 min and allow the kesar to give off its fragrance and colour.

11. Serve warm. 

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