How to make Sitaphal and Sabudana Kheer - Custard apple pulp gives this sago kheer a new dimension.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Custard Apples Pulp, Sago

Cuisine : Indian

Course : Desserts

Sitaphal and Sabudana Kheer Recipe Card

Sitaphal and Sabudana Kheer
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 51-60 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Sitaphal and Sabudana Kheer Recipe

  • Custard Apples Pulp

  • Sago soaked in hot water for 1 hour 1 cup

  • Milk 4 cup

  • Oil 1 teaspoon

  • Almonds chopped 2 tablespoons

  • Green cardamom powder a pinch

  • Few strands of saffron

  • Sugar 3 tablespoons

Method

Step 1

Heat oil in a non-stick pan, add almonds and sauté till light golden.

Step 2

Add sago and mix well.

Step 3

Add milk and cook till sago is completely cooked and the kheer thickens.

Step 4

Add green cardamom powder, saffron, sugar and custard apple pulp. Mix well and cook for 2-3 minutes.

Step 5

Transfer into small serving bowls and serve.