Shabutandlaanchi Kheer
August 28, 2016

Shabutandlaanchi Kheer is a traditional Goan kheer made with tapioca balls or sabudana cooked in coconut milk. This is popularly made during Ganesh Chaturthi in my house. Definitely my favorite kind of kheer!

Cuisine Goan
Course Desserts
Serves 8
Method Stovetop
Difficulty Hard
Cook Time 45  minutes
  • Cuisine Goan
  • Course Desserts
  • Serves 8
  • Method Stovetop
  • Difficulty Hard
  • Cook Time 45  minutes
sabudana or tapioca balls
1/4   cup
fresh desiccated coconut
1.5   cup
3   tablespoon
1/4   teaspoon
1   tablespoon
cahewnut pieces
1.5   tablespoon
1.5   tablespoon
luke warm water
3   cup
cardamom powder
1/4   teaspoon

1. Soak the sabudana overnight in water. Next day morning remove the extra water, wash once and set aside. In a mixer add coconut with 1.5 cup water and blend into a fine paste.

2. Now take a strainer and squeeze out the coconut milk. Set this aside, this is called the "aapros" or the thick coconut milk. Now add the already squeezed coconut to the blender again. Add the remaining 1.5 cup of water and repeat the process again. Keep this thinner milk separately.

3. Heat ghee in a pot and add the cashews and raisins. Saute till the cashews turn slightly brown. Next, add the soaked and rinsed sabudana.

4. Add the thin coconut milk and let the sabudana cook. Add the sugar as well. You will know that the sabudana is cooked when it begins to turn translucent. Make sure you stir occasionally to prevent the sabudana from sticking to the bottom of the pot.

5. Now add the thick milk coconut milk along with the cardamom powder. Let the mixture come to a boil.

6. Turn off the flame and add the salt. Mix well. Enjoy hot or cold.