#NavaratriWithTBOF - Day 7 Colour - Royal Blue - Creamy Sabudana Kheer Served in Handmade Blue Pottery!

#NavaratriWithTBOF - Day 7 Colour - Royal Blue - Creamy Sabudana Kheer Served in Handmade Blue Pottery!

#NavaratriWithTBOF - Day 7 Colour - Royal Blue


Kaalratri - The form of the Goddess that we worship on the 7th day of Navaratri. Also worshipped in the form of Kali, Bhadrakali, Bhairavi, she is fierce and her appearance and posture itself is one that invokes fear and is believed to destroy negative energy and make her devotees fearless. 


The Royal blue colour could be symbolic of the dark complexion of the Goddess and signifies her absolute power, one that is all pervading and invincible.


 

Today we bring you a #RecipeOnReel to celebrate the resplendent Royal Blue colour. A Sabudana kheer is one of the finest dishes in Maharashtrian cuisine. It speaks of celebration, adherence to ritual fasts and brings together the goodness of whole milk, dried fruits, nuts and fragrant spices. 


 

Sabudana, is a gluten free staple in the typical Maharashtrian Swayampakghar and a must have during Navaratri in the form of hot crispy wadas, khichdi and kheer.

Written by Shanthini Rajkumar --

This dish is enjoyed when served warm. The tapioca pearls are cooked until soft and transparent and simmered in the goodness of creamy milk until it thickens.

We served the mouthwatering kheer in handmade royal blue pottery. The blue lotus design further emphasizes the uniqueness of this beautiful colour.

Recipe for Sabudana Kheer

Sabudana- 1/2 C

Milk- 3 C

Misri (rock candy powder) - 3/4 C

Saffron- a few strands

(Or )

Cardamom powder- 1/2 tsp

Dried raisins- 2 Tbsps

Water - to rinse and cook sabudana

Roasted almonds and cashew nuts- 3-4 Tbsp

 

Method

Wash the sabudana pearls well and soak in water for 30 minutes.

Add it to a pan with water and let it boil until it becomes translucent. Keep stirring so that it doesn’t stick to the bottom of the vessel.

Turn off the flame to add the milk. Mix well.

Turn on the flame again and cook until the sabudana is cooked and the mixture thickens.

Add the powdered misri and mix well.

Add saffron or cardamom powder and mix.

Switch off the flame. Top with raisins and roasted nuts.

Serve warm.

 


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