1/4 cup Sabudana/Sago/Tapioca pearls
4 and1/2 cup water
1 cup Milk
1/4 cup sugar (or less)
1 tablespoon ghee
2 no cardamom pods
2 tbsp condensed milk(or according to the sugar level)
Soak the sabudana for 20 minutes with 1 cup water, wash well and remove all the starchy particles. Then cook the sabudana for another 20 minutes with 1 ½ cup of water until it becomes transparent. Wash once again with water and drain it in a colander.
To this add milk, cooked sabudana , sugar , condensed milk and cook for another 10 minutes.
Cut a banana (shouldn't be very ripe..lest it gets mushy) into small chunks, slightly fry in ghee and add it to the sago - milk mix. Add crushed cardamom and a few drops of vanilla essence, mix. Swith of the stove when it becomes thick and reaches the right consistency.
Want to know more about Sago/Sabudana/Tapioca Pearls?
well..firstly,dont go by the name, They have nothing to do with tapioca.
Sago is a starch extracted from the pith of sago palm stems. while Tapioca is a starch extracted from the root of plant species Manihot esculenta.
Whilst Sago is from the pith, or middle part, of the trunk of a Sago Palm (Metroxylon sagu), Tapioca comes from Cassava or Manioc (botanically Manihot esculenta), a popular tropical crop.
Sharing few shared imges of the sago palm. ..Images courtesy - www.ARKive.org
Sago Palm Plantation
as terrace plant
the leaves look great, after the rains..
Sago Palm leaves uncurling..
Infertile sago palm seeds
alright !..back the Kheer, you dont want it to turn cold and thick.
coz, its best when served hot.
Recipe adapted from here . Zesty South Indian Kitchen by Swathi dearest .