It's Janmashthami today and most homes will have traditional delicacies and sweets cooked. A long time favourite in my family has been sabudana kheer or segoji khirni (as it is called in Sindhi)which can be enjoyed equally if had hot or chilled. It tastes yummy by itself or with hot puris.
Here' s how you can make it
Ingredients
1 Ltr Milk
4 tblspn Sugar
3-4 tblspn Sabudana
10-12 cardamoms (peeled and deseeded)
20-25 strands of Saffron/Kesar ( soaked in 2 to 3 tbsps warm water/ milk)
10-12 Almonds julienned
20-30 raisins
Method
Put the sabudana in a strainer. Wash under running water for a minute. Drain out the water and keep the strainer aside for about an hour. (the sabudana will swell up a little and soften). Boil milk in a thick bottom pan. Lower flame and allow to simmer. After adding sugar and cardamon seeds, boil for 5-10 mins. Now add saffron, sabudana and let it boil for couple of minutes before you add the dry fruits. Serve Hot as dessert or as part of the meal. You can also refrigerate and serve chilled.
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