Doodhi Sabudana Kheer Recipe
A Delightful Indian Dessert with Bottle Gourd and Tapioca Pearls
Doodhi Sabudana Kheer is a traditional Indian dessert that combines the goodness of bottle gourd (lauki), rice, and tapioca pearls in a creamy milk base. Known for its rich, comforting texture and deliciously sweet taste, this dessert is perfect for any festive occasion or as a special treat after a hearty meal. With its subtle sweetness and aromatic cardamom, this kheer offers a soothing experience that’s both nutritious and indulgent. Let’s dive into the details of preparing this delicious dessert.
Ingredients
| Ingredient | Quantity |
|---|---|
| Milk | 1-1/2 liters |
| Bottle Gourd (Lauki) | 250 grams (grated) |
| Sabudana (Tapioca Pearls) | 1/4 cup (soaked for 2 hours) |
| Sugar | 1/2 cup |
| Ground Pistachios | 1 tablespoon |
| Khoya (Mawa) | 1-1/2 tablespoons |
| Rice | 3/4 cup (soaked for 1 hour) |
| Ghee | 1 tablespoon |
| Cardamom Pods/Seeds | 10 pods (crushed or powdered) |
| Slivered Almonds (Badam) | To garnish |
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
Serving Size
- Servings: 4
Cuisine
- Cuisine: Indian
Course
- Course: Dessert
Dietary Information
- Diet: Vegetarian
Instructions
1. Prepare the Rice and Lauki
To begin, wash the rice thoroughly and soak it in water for at least an hour to soften it. While the rice is soaking, take the bottle gourd (lauki) and grate it finely. Set it aside.
2. Cook the Milk
In a large saucepan, bring the 1-1/2 liters of milk to a boil over medium heat. Keep an eye on it to prevent it from overflowing, and once it reaches a boil, reduce the heat to a simmer.
3. Prepare the Rice Paste
While the milk is simmering, take the soaked rice and grind it to a fine paste using a mixer grinder. You can add a little water if needed to help grind the rice smoothly.
4. Saute the Lauki
In a separate pan (preferably a kadai), heat the ghee and add the grated bottle gourd (lauki). Sauté the grated lauki on medium heat until all the water from the bottle gourd evaporates and the lauki becomes translucent. This should take about 5-7 minutes. Once done, remove the kadai from the heat and set aside.
5. Combine Rice Paste with Milk
Return to the saucepan where the milk is simmering. Add the rice paste into the milk and cook on low heat. Stir the mixture continuously to avoid lumps and ensure the rice gets evenly cooked. This process may take about 15-20 minutes, and the milk will start thickening slightly.
6. Add the Lauki
Once the rice paste has been partially cooked, add the sautéed lauki to the milk and rice mixture. Stir well to combine, making sure the lauki is evenly distributed.
7. Simmer Until Thickened
Continue cooking the mixture on medium heat, stirring occasionally, until the milk thickens significantly. This may take around 30-40 minutes, so be patient! The kheer should have a creamy consistency, with the rice and lauki softened and well-cooked.
8. Add the Flavorings and Final Touches
Once the milk has thickened, add the sugar, crushed cardamom, ground pistachios, and khoya (mawa). Stir to combine and allow the kheer to cook for an additional 10 minutes to meld all the flavors together.
9. Serve and Garnish
Once the kheer reaches your desired consistency (it should be thick but still pourable), remove from heat. Serve the Doodhi Sabudana Kheer warm or chilled, garnished with slivered almonds for an extra touch of elegance and crunch.
Serving Suggestions
- Doodhi Sabudana Kheer is a perfect dessert to serve after a festive meal or special occasion. It pairs beautifully with savory Indian dishes like Paneer Kolhapuri, Palak Raita, and Tawa Paratha for a well-rounded meal.
- You can also serve it as part of a festive spread during Diwali, Holi, or other traditional Indian celebrations.
Tips for Making the Perfect Doodhi Sabudana Kheer
- Rice Texture: Ensure the rice is well-soaked before grinding to create a smooth paste. If the paste is too thick, add a little water to help blend it.
- Adjust Consistency: If the kheer becomes too thick while cooking, you can add a little extra milk to achieve your preferred consistency.
- Sweetness: Adjust the amount of sugar to your preference. You can add less if you prefer a less sweet dessert or more if you enjoy a richer sweetness.
- Khoya (Mawa): Adding khoya (mawa) gives the kheer a richer and creamier texture. If you don’t have access to khoya, you can substitute it with condensed milk or evaporated milk for a similar effect.
- Chill Before Serving: While this kheer can be served warm, it’s also delicious when chilled. The flavors develop further after a few hours in the refrigerator.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Protein | 7g |
| Carbohydrates | 30g |
| Fat | 10g |
| Saturated Fat | 5g |
| Fiber | 2g |
| Sugar | 12g |
| Calcium | 120 mg |
| Iron | 1.5 mg |
Conclusion
Doodhi Sabudana Kheer is a wonderfully rich and flavorful dessert that showcases the natural sweetness of bottle gourd and the comforting texture of rice and tapioca pearls. Whether served warm or chilled, it’s the perfect way to end a meal with a touch of traditional Indian charm. Its delightful creaminess and the aromatic spices of cardamom and pistachios make it a treat that will have everyone coming back for seconds. Enjoy this wholesome dessert with your loved ones and celebrate the essence of Indian cuisine!
