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!
Servings: 6
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.
