- Servings: 4-6
- Preparation time: 10 minutes.
- Frying time: 10 minutes.
- Cooking time: 15 minutes.
- Total time: 35 minutes.
Phalahari sweet dish flavored with saffron & cardamom; top up with sliced pistachio and saffron, prepared mostly on the occasion of Navrari or any fasting days.
“Scandmata” is the fifth form of Navdurga, Devi scandmata is the mother of Kumar kartikeya or Kumar Scand also called lord Murgan in south India it is said to be by worshiping the goddess of scandmata the devotees gets all the desires fulfilled.
Now come up with today’s phalahari recipes that are visually appealing and low in calorie.
Ingredients:
- Sabudana (sago): 100 gm
- Milk: 1 liter
- Sugar: 100 gm (2-3 serving spoon)
- Saffron: 1 pinch
- Green cardamom powder: 1 teaspoon
Preparation:
- Slice the pistachio thinly, keep aside.
- Wash the sabudana, keep aside.
Method:
- Boil the milk; wash the sabudana and put it into the milk. Stir it.
- Continue it into 25-35 minutes into low flame. Stir it every 5 minutes.
- Put-off the flame, when sabudana becomes double in size and transparent; add sugar and green cardamom powder.
- Serve it into serving bowl; sprinkle the pistachio and saffron over it.
- Keep it into refrigerator for an hour or two; now, cold keer is ready to serve.
Sabudana (Sago) Kheer (Phalahari) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.