Creamy Homemade sabudana kheer recipe | Recipe of sabudana kheer

Sago kheer | Sago payasam | Tapioca kheer | Sabudana kheer banane ki vidhi | sabudana kheer kaise Banta hai | Sabudana kheer, also known as sago kheer, a type of porridge, is a delicious creamy textured traditional Indian dessert pudding. It’s usually enjoyed during the religious occasions, like fasting on Navratri or Janamashtami, although you can make it anytime as Sabudana ki kheer is a comforting dessert that is super easy to make.

What is Sabudana ?

Tapioca pearls is known as Sabudana in Hindi, in Tamil it’s called Javvarisi, in Telugu Saubiyyam and in Kannada Sabakki.Sabudana can be called as a form of processed food,which does not have any high nutritional value in itself .it’s just pure starch rich in carbohydrates extracted from various tropical palm stems.It can give instant energy boost during fasting and the other ingredients adding in while preparing Sabudana helps to increase its nutritional index.

Sabudana holds a significant place in Indian cuisine.There are many other recipes made from Sabudana like Sabudana Papad, Sabudana Vada,,and Sabudana Khichadi.

How to cook Creamy Sabudana Kheer recipe 

Main ingredients for making sabudana kheer are milk, Sugar , Cardamom, nuts and Saffron which is optional. You can substitute Sugar with Jaggery for a more healthy option of Gud Sabudana Kheer that you can check out.

To make Sabudana kheer more creamy and rich prepare it with full cream milk or you can add condensed milk for a more rich flavor and thick texture.

Sabudana kheer variations

As Sabudana does not have any of its own flavor or nutritional value, you can add various different ingredients in it to increase its nutritional value and taste.If you love Sabudana kheer , get more innovative and add pureed fruits to prepare Mango Sabudana, Apple sabudana or a different Caramel Sabudana.

sabudana for weight gain

Sabudana being high in carbohydrates and when made with full fat milk using sugar can be best food to gain weight.Add mashed Banana to increase more calories.

Quick instant Sabudana kheer in one pot

To make instant quick Sabudana kheer ,it will always be best to soak Sabudana before cooking for about 15 to 30 minutes this will reduce the time of cooking.If you want to make Sabudana without soaking, you can do that but it will take you a little more longer to cook to make Sabudana pearls tender and transparent.

Cooking Sabudana in pressure cooker

Sabudana being a starchy ingredient needs constant monitoring while cooking, to prevent it from sticking to the base of the vessel and getting burnt. So cooking Sabudana in pressure cooker can be a little risky.

Can Sabudana help for weight loss ?

Sabudana is a high carbohydrate starchy ingredient and when made with sugar and whole fat milk,it will contain lots of calories.So it will definitely not help in weight loss but if you are craving for something sweet,you can tweak the recipe.You can use low fat milk or cook Sabudanda kheer without milk.Other substitute of milk can be coconut milk or almond milk or soya milk instead of full fat milk and use natural sweetners like Dates, Honey or jaggery instead of Sugar.to make Sabudana ki kheer.

Is Sabudana kheer good for pregnancy?

If you are not intolerant to milk and nuts, then you can enjoy this simple dessert warm or cold and get instant energy with some nutritional value from the added ingredients.

Is Sabudana kheer good for children and babies ?

Children often enjoy sweet soft delicious foods like desserts.If your child is not allergic to the ingredients added to a Sabudana kheer, then let them enjoy it.

Is Sabudana kheer good for diabetic patients?

Diabetic patients are not only restricted to eat food having white sugar but also food that are high in carbohydrates.So it would be advice able to replace sugar with natural sweeteners and enjoy Sabudana kheer in moderate quantity.

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Sabudana kheer and digestion

Though Sabudana is considered easy to digest, some may experience indigestion issues due to high starchy content.So make sure Sabudana is well cooked and soft and consumed in moderation.

Can Sabudana kheer be consumed daily?

Too much of anything though how good it is for health is considered to be bad,so maintain a balanced diet.Taking Sabudana daily may lead to excessive weight gain leading to different other problems.

Other than that some individuals may experience gas or bloating problem due to high carbohydrate contents in sabudana. To minimize the effect pair Sabudana kheer with fibre rich foods.

Video recipe creamy Sabudana kheer

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Sago kheer | Sago payasam | Tapioca kheer | Sabudana kheer banane ki vidhi | sabudana kheer kaise Banta hai .You can check out more simple sweet dessert recipes – Vermicelli Kheer, Chawal Ki Kheer, Creamy Coconut Kulfi Ice Cream and Kashmiri Suji Phirni

Recipe card tapioca payasam

Creamy Homemade sabudana kheer recipe | Recipe of sabudana kheer

Traditional dessert for fasting

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine Indian

Servings 2

Calories 316 kcal

Ingredients

  

• 1/2 cup Sago / Sabudana
• 3 cup Milk
• 1/4 cup mixed chopped Dry fruits
• 1/4 tsp Green cardamom powder / Elachi
• 2 tsp Sugar or as per taste

Instructions

 

• Rinse Sabudana at least thrice to take out starch.
• Then keep soaked immersed in water for about 15 to 30 minutes.
• Sago now becomes double in size,strain out the Water.
• Add Sago to a Heavy bottom vessel to avoid burning and add milk to it.
• After milk comes to boil keep on cooking Sabudana over low-medium for about 15 minutes or till milk gets thick and Sabudana tender..
• Now add dry fruits,Cardamom and Sugar.
• Give it a boil and put off.
• Before serving give Sabudana kheer a standing time of 10 minutes to get more thicker.

Note

• Keep on stirring while cooking to avoid sticking & burning of Sago.
• You will notice Sago pearls turning translucent when it’s soft and ready.
• Extraction of starch helps to avoid curdling of milk white making Sabudana kheer.

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Punjabi Style Patta Gobhi Matar Masala | patta gobhi ki sabji Recipe dhaba style | cabbage sabzi punjabi style

Patta gobhi ki sabji dhaba style | Punjabi cabbage sabzi recipe | Bandh gobhi matar recipe | Patta gobi ki sabji punjabi is a commonly prepared Indian curry recipe prepared in every Indian household one or the other day depending on the seasonal availability of this versatile and nutritious Patta gobhi vegetable.Patta gobi is known by various names- Bandh Gobi or Bandha kopi in Hindi.

Patta Gobi Ki Sabji Recipe

Patta Gobi Ki Sabji recipe is a flavorful dish that combines the earthy taste of cabbage with aromatic spices, creating a coherence of flavors that are loved by the taste buds.

Patta Gobi Bhaji: A Simpler Delight

If you’re in the mood to make a simple, quick, easy, and tasty Punjabi dhaba style sookhi means dry sabji that is not only tasty but healthy too, this, Patta Gobi Bhaji is your answer. In this Patta Gobi Ki Sabzi recipe. we see the essence of cabbage while maintaining its natural crunchiness. This minimalistic approach allows the cabbage’s flavors to shine through.

Apart from that Patta Gobi Ki Sabji omitting onions, means “Bena Pyaz patta gobi,” this retains the natural sweet essence of cabbage while offering a unique twist in absence of onion.

Here we have made this cabbage ki sabji with a blend of other veggies like peas, carrots, and other ingredients, creating a colorful mix of not only veggies but also nutrition, pleasing not only to the eyes but also to the palate.

Patta Gobi Ki Sabji Bena Aloo: A Potato Companion:

We have made Patta gobhi sabzi without Potatoes which is “Bena Aloo”. But if you like to add Potatoes, dice them in small cubes and then add them to the Patta gobhi sabji after golden frying. Cook in the same way as the steps are given.

Benefits of Eating Cabbage:

Include Patta Gobi in your diet which can give you a plethora of health benefits. Cabbage is rich in fiber, vitamins, and antioxidants. Bandh gobi also is easy to digest, improves immunity, has anti-inflammatory properties, and helps to give healthy skin. All this makes it a valuable addition to your meals.

Which Worms Are in Cabbage?

Cabbage is known to shelter pests like caterpillars that are found to be feeding on the leaves. We can keep these in check by proper control, cleaning, and a little examination of the cabbage before cooking. Wash the cabbage thoroughly and soak it in salted water for some time, which will help to remove any worms.

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How to Cook Cabbage?Cabbage Cooking Indian Style

Cooking cabbage is not rocket science. You can cut Cabbage in three different ways, depending on the recipe you are making. Let’s suppose you are making Cabbage Manchurian, then cut it finely. For the sookhi patta gobhi ki sabzi recipe cut the Bandh gobhi, not too fine, To make rasewali means gravy style Bandh gobi , you can either separate the leaves apart and cook them in one piece or cut the leaves in big pieces. When you are sautéing or stir-frying it, the key is to retain its little crunchiness infused with the aroma and flavor of Indian spices like Cumin and Garam masala.

It needs to mentioned the two different styles of cooking the Bandh gobi sabzi, one is the north Indian style Gobhi ki sabji, the other is a south Indian style of cooking where more Coconut and Curry leaves are used. The difference just lies in the set of spices used in two different regions. Here we are preparing the north Indian style of patta gobhi.

Frequently Asked Questions (FAQs):

1. Which Part of Cabbage Is Cooked?

The leaves of the cabbage, which are known as “patta” in Hindi, are the main part that is cooked. .

2. Is Cabbage Good for Weight Loss?

Yes, cabbage is good for weight loss. Cabbage is low in calories and high in fiber. it can keep you full without adding excess calories.

3. Can Cabbage Sabji be Made Without Onions?

Of course! Cabbage sabji can be made without onions, offering a simple and sweeter taste profile.

4. Is Cabbage Suitable for Diabetic Individuals?

Yes, cabbage’ has low glycemic and high fiber content making it suitable for diabetic people.

5. How to Prevent Overcooking Cabbage?

To prevent overcooking, avoid prolonged cooking.

6. Can Cabbage be frozen?

To freeze Cabbage it’s best to blanch cabbage before freezing to preserve its quality and texture.

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Patta gobhi ki sabji dhaba style | Punjabi cabbage sabzi recipe | Bandh gobhi matar recipe | Patta gobi ki sabji punjabi | Check out other Recipes – Gobhi 65, Mixed Veg Kofta 99, Roti Noodles, Vegetable Nuggets, American Chop Suey

Video How To Make Patta Gobhi Matar Masala

Recipe Card – How To Make Bandh Gobhi Matar Masala

Punjabi Style Patta Gobhi Matar Masala | patta gobhi ki sabji Recipe dhaba style

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course curry

Cuisine Indian

Servings 4

Calories 25 kcal

Ingredients

  

• 500 gm Cabbage / Bandh Gobhi / Patta Gobhi
• 1/2-1 cup Fresh peas / Matar
• Salt to taste / Namak swad anusar
• 2 tbsp Oil / Tel
• 1/2 tsp Cumin / Zeera
• Pinch Asafoetida / Hinge
• Pinch Cloves powder / Lounge
• 2 Bayleaves / Tej patta
• 2-3 Chilli / Mirch
• 1/2 – 1 tsp Red chilli powder / Lal Mirch powder
• 1/4 tsp Cinnamon powder / Dalchini
• 1 tsp Turmeric / Haldi
• 1 tsp chopped Ginger / Adrakh
• 1 tsp Dry Fenugreek / Kasoori methi
• 1/2 tsp Cumin powder /Zeera powder
• 1/2 tsp Garam masala
• 1 tsp Tamarind pulp / Imli paste

GARNISH

• Some fresh Coriander / Dhaniya
• Some red Chillies / Kal Mirch

Instructions

 

• Cut and rinse Cabbage.
• In hot Oil add Bayleaves and Cumin.Let the Cumin crackle few seconds over low.
• Now add Asafoetida,Cloves powder and Ginger then chopped Cabbage along with chopped Chillies.
• Sauté Cabbage over high till tender,stirring in between.
• Now add then mix Peas,Turmeric,Chilli powder,Cinnamon powder,Cumin powder,Dry Fenugreek leaves and Garam masala.
• Sauté for another 5-7 minutes on medium then add some Chillies and fresh Coriander for garnish.

Note

• You can sauté Cabbage covered stirring in between.

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How to Make Bhapa Doi in Microwave Oven | Traditional Bhapa Doi With Condensed Milk

Are you looking for a creamy and heavenly dessert that will make your taste buds dance? Try out Bhapa Doi! This delightful Bengali sweet treat has won many hearts of all over the world not only in India. Explore the world of Bhapa Doi, from its origin to its different flavors and variations. Get ready to indulge in the goodness of this delectable dessert!

What is Bhapa Doi?

Bhapa Doi is a authentic Bengali dessert made with yogurt. It has a smooth and velvety texture, striking the perfect balance between sweet and mildly tangy flavors. The name “Bhapa Doi” comes from Bengali language, where “Bhapa” means “steamed” and “Doi” means “yogurt or Curd.” To make Bhapa Doi, we mix thick yogurt with condensed milk and various choice of flavorings. Then, we either steam or bake it until it sets perfectly.

The Story of Bhapa Doi

Bhapa Doi is like a curd pudding that has a rich history rooted in Bengal’s culinary heritage. This region is famous for its mouthwatering sweets, and Bhapa Doi is a true gem among them. Traditional Bhapa Doi is made with yogurt, sweetened condensed milk, and sometimes cream to create a rich and luscious base.

Bhapa Doi vs. Mishti Doi: What Makes Them Different?

Bhapa Doi and Mishti Doi are both very popular Bengali desserts, but they have their own unique qualities. Let’s discover what sets them apart:

Bhapa Doi:

• Preparation: Bhapa Doi is made by steaming or steamed baking the yogurt mixture, giving it a dense and creamy texture.
• Ingredients: Sweet condensed milk and heavy cream, makes Bhapa doi richer and more velvety.
• Serving: Bhapa Doi is served chilled and often garnished with nuts, making it a delightful treat for both the eyes and taste buds.

Mishti Doi:

• Preparation: Mishti Doi is set by fermenting sweetened thick quality milk with curd or yogurt in earthen pots overnight, resulting in a slightly tangy flavored and thick yogurt but it has a lighter texture.
• Ingredients: It is sweetened with caramelized sugar or jaggery and may not contain cream, giving it a simpler and lighter taste.
• Serving: Mishti Doi is enjoyed cold and can also be served in earthen pots, adding a rustic charm to the dessert.

Both desserts have their own charm.

Variations of Bhapa Doi

Bhapa Doi is a versatile dessert that can be customized in various ways. Here are some tempting variations:

1. Mango Bhapa Doi:

By incorporating fresh mango pulp into the doi batter, your Bhapa Doi will get a seasonal flavor boost of Mangoes’ with their aroma and luscious sweetness that will take the dessert to a whole new level of pleasure.

2. Bhapa Doi Cheesecake:

Bhapa doi can be said an Indian version of Cheesecake but without biscuit crust.If you love to experiment you can add a layer of butter mixed biscuit base to Bhapa doi to give it a complete cheese cake look and feel.

3. Chocolate Bhapa Doi:

Indulge your sweet buds and chocolate cravings with this exciting twist on Bhapa Doi. Add cocoa powder or melted chocolate to the Bhapa doi mixture for a chocolatey delight that will take you to other level of delightful flavour.

FAQs (Frequently Asked Questions)

1. Can I make Bhapa Doi without condensed milk or Milkmaid ?

Yes, Bhapa doi can be made without condensed milk in a traditional way. Instead, use thick milk and sugar to sweeten the yogurt mixture. However, it needs to be noted that condensed milk adds richness and lusciousness, added the texture might be slightly different.

2. Can I use Greek yogurt to make Bhapa Doi?

Absolutely yes! Greek yogurt is an excellent substitute for the traditional yogurt used to make Bhapa Doi. Its thick.tangy and creamy texture will enhance the richness of the dessert creating a delightful blend.

3. Is Bhapa Doi suitable for people with lactose intolerance?

Yes! Bhapa Doi to some extent can be a great option for those with lactose intolerance. In Greek yogurt, which is commonly used in this recipe, contains lower lactose levels compared to regular curd. However, it’s always a adviceable to check with your doctor if you have specific dietary restrictions.

4. Can I replace condensed milk with coconut milk for a vegan version?

Ofcourse ! You can create a delicious vegan version of Bhapa Doi by replacing condensed milk with coconut milk. The creamy and nutty flavor of coconut milk will add a unique twist to this traditional dessert, making it suitable for vegans and those who prefer dairy-free options.

5. What is the best way to serve Bhapa Doi?

Bhapa Doi is best served chilled as a refreshing dessert. You can top it with various garnishes like sliced almonds, pistachios,to elevate the overall taste and presentation. Serve it in small earthenware pots or elegant dessert bowls to give an authentic touch.

6. How can I avoid curdling while making Bhapa Doi?

Curdling is a common concern when making Bhapa Doi, but no worry ! Follow these tips to prevent curdling and achieve a smooth texture:

• Ensure the all ingredients are at room temperature before mixing it .
• Gradually add the condensed milk or coconut milk while stirring continuously.
• Avoid overheating during the steaming process..

7. Can I make Bhapa Doi in an Instant Pot?

Why not ! Making Bhapa Doi in an Instant Pot is a convenient and time-saving method. Here’s lets learn how:

• Prepare the Bhapa Doi mixture as usual done in the same pot in which you want to steam ir.. that is a heat-resistant containers or earthenware pots. .

8. How long can I store Bhapa Doi in the refrigerator?

When stored in an sealed container, Bhapa Doi can stay fresh up to 3 to 4 days chilled n the refrigerator to maintain its creamy consistency.

9. Can I use low-fat milk to make Bhapa Doi?

Yes , low fat milk can be used to prepare Bhapa doi but the texture and richness of the dessert may be lost.So it’s best to use full-fat milk for the authentic taste.

10. Can sugar be replaced with honey in the recipe?

Yes, you can replace sugar with honey for a more healthy version of Bhapa Doi. However, keep in mind that the taste may vary .

Video How to Make Bhapa Doi

Bhapa Doi as a dessert captures the essence of Bengali cuisine – rich, creamy, and utterly delicious. Whether you prefer the classic version or try out exciting variations, Bhapa Doi will leave you always wanting more. So, don’t wait? Treat yourself to this heavenly Bengali dessert with its exquisite flavors!

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Learn how to make more Dessert-like recipes that you can try – Vermicelli Kheer, Amrakhand, Thekua, Baked Eggless Churros, Chocolate Coconut Burfi, Dark Chocolate Fudge,, Besan Burfi, Badam Pista Burfi, and more.

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Recipe Card – How to Make the Best Bhapa Doi

How to Make Bhapa Doi in Microwave Oven | Traditional Bhapa Doi With Condensed Milk

Steamed Bengali dessert Instantly

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Prep Time 5 hours hrs

Cook Time 30 minutes mins

Total Time 5 hours hrs 30 minutes mins

Course Dessert

Cuisine Indian Bengali

Servings 4

Calories 93 kcal

Ingredients

  

• 1 cup Hung curd / Tanga Dahi
• 1 tbsp chopped Almonds / Badam
• 1 tbsp chopped dry Apricot / Khubani
• 1 tbsp Raisin / Kishmish
• 1/2 tsp green cardamom powder / Hari elachi
• 1/2 cup Condensed milk
• 1/4 cup Fresh cream
• 2 tbsp melted Palm jaggery / Noler gud

Instructions

 

• Whisk hung Curd to make it smooth.
• Add and mix Condensed milk,fresh cream and melted Jaggery.
• We will also mix in Almonds,Raisins,Apricot and cardamom powder.
• Now drop this Curd mix in ceramic bowls covered with aluminium foil.
• Put the bowls in a tray filled about 1/4th with water.
• Bake at 180°C for 25 minutes or put in a steamer over medium heat for same 25 minutes till it’s firm.
• Let the Bhapa doi cool down refrigerate it to chill for 5-6 hours before serving.

Note

• Over-cooking Bhapa doi might curdle it, so check it’s done in the given time.

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