Sabudana Rabdi
Sabudana Rabdi – Rich creamy tapioca pearl pudding made with homemade evaporated milk infused with saffron and cardamom, loaded with nuts to add just a right amount of crunch to the creaminess!
Sabudana, tapioca pearl are heavily consumed as fasting food amongst Indian community. There are many ways to use them. For example savory/spicy sabudana khichdi, sabudana papdi which is made and rehydrated to keep good for loner and then deep fried into crispy chips. Sabudana are also used to make great Indian dessert like kheer! Sabudana kheer is a simple sweet milk with tapioca pearls.
This dish is a combination of a classic Indian dessert Rabdi and Sabudana Kheer. Rabdi is nothing but an evaporated milk infused with saffron, cardamom and simple nut powder including pistachio, almond and cashew. Combination of these two goodies makes the creamiest most delicious fasting dessert, Sabudana Rabdi.
We make this goodie during month of Shravana, Navaratri, Diwali etc. It is very filling and keeps you full for longer on those fasting days. So that you do not end up thinking about food all day long LOL. It is my kid’s absolute favorite! I hope you and your family enjoy it as much as we do! If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness.
Happy and Healthy Eating!
Sabudana Rabdi
Ingredients
- 10 cup Whole Milk
- 1 cup Sabudana sago or tapioca pearls
- ⅔ cup Sugar
- 3 tbsp Dry Nuts Powder Grind 1 tbsp of pistachio, 1 tbsp of almond and 1 tbsp of cashew to make grainy powder
- 1 tsp Ghee
- ½ tsp Cardamom Powder
- 10 Strings Saffron
Instructions
- Rinse sabudana/tapioca pearls few time with warm water till the white stuff almost runs out. Soak rinsed sabudana/tapioca pearls in hot water, just enough water to come up to sabudana level. Soak them for an hour.
- Coat heavy bottom deep pan with some ghee using your fingers. Pour 10 cups of whole milk in the greased pot. Add 10 strings of saffron to milk.
- Bring milk to boil, turn the heat down to medium so that the milk starts to simmer.
- Keep boiling/simmering the milk till it reduces to almost half or third of the initial amount.
- Add nut powder, cardamom and sugar. Mix well.
- Add soaked sabudana/tapioca pearls to the milk and keep simmering/boiling till the sabudana/tapioca pearls becomes transparent and soft on pressing.
- Turn the heat off, let it cool down. Serve it room temp or cold with some more nut powder as garnishing.
