Sabudana & Carrot Kheer

To make Sabudana & Carrot Kheer suitable for fasting, simply follow the recipe as is, using sabudana and grated carrot. Ensure that the sugar used is permissible during your fasting period. This dish is naturally gluten-free and can be enjoyed during religious fasts.

If you're looking for substitutions in Sabudana & Carrot Kheer, you can replace sugar with jaggery or honey for a healthier option. For a dairy-free version, use almond milk or coconut milk instead of regular milk. Additionally, you can use other sweeteners like stevia if you're watching your sugar intake.

To store leftover Sabudana & Carrot Kheer, let it cool completely and transfer it to an airtight container. It can be refrigerated for up to 3 days. When ready to serve, you may need to reheat it gently on the stove or in the microwave, adding a splash of milk to restore its creamy texture.

Sabudana & Carrot Kheer can be paired with a light salad or a side of roasted nuts for a balanced meal. If you're serving it during a festive occasion, consider complementing it with other fasting-friendly dishes like Aloo Sabzi or Kuttu Ki Roti to create a satisfying spread.

The cooking process for Sabudana & Carrot Kheer involves soaking the sabudana in water for about 30 minutes until soft. Then, sauté grated carrot in ghee, add the soaked sabudana, pour in milk, and bring to a boil. Finally, stir in sugar and cardamom powder until the kheer thickens, then let it cool slightly before serving.