This Sabudana Mango Milk Dessert (often enjoyed as a quick Sabudana Mango Kheer or pudding) is a refreshing, creamy, and naturally sweet treat perfect for keeping your energy up during a Vrat (fasting).
Ingredients
- 1/2 cup Sabudana (tapioca pearls)
- 2.5 cups Full-fat milk
- 1 cup Sweet mango puree (freshly blended ripe mangoes like Alphonso or Kesar)
- 1/2 cup Ripe mango, finely cubed (for texture)
- 1/4 tsp Cardamom powder (elaichi)
- 1 tbsp Chopped nuts (pistachios, almonds, and cashews)
- A few strands of Saffron (kesar, optional)
The Easy Method
1. Soak the Sabudana
Rinse the sabudana thoroughly to remove excess starch. Soak it in just enough water to cover the pearls for about 30 minutes to an hour. This helps them cook much faster without clumping.
2. Simmer the Milk & Sabudana
In a heavy-bottomed pan, bring the milk to a boil. Drain any excess water from the sabudana and add the pearls to the boiling milk for 10–12 min. Lower the heat and simmer, stirring frequently so it doesn't stick to the bottom.
3. Cook until Translucent
Cook until the sabudana pearls turn completely translucent and float to the top (for about 3–4 min) and the milk has slightly thickened. Stir in the cardamom powder and saffron strands. Simmer for another 2 minutes.
4. Cool It Down
Turn off the heat and let the mixture cool down to room temperature, then place it in the refrigerator to chill. Crucial Step: The milk mixture must be completely cold before adding the mango, otherwise, the acidity in the fruit might curdle the milk.
5. Mix and Serve
Once the sabudana milk is chilled, gently whisk in the smooth mango puree until fully incorporated and beautifully golden. Fold in the fresh mango cubes and chopped nuts. Pour into serving bowls, garnish with a few extra nuts, and serve cold!