Vrat Special Sabudana Thali (Sabudana Kheer, Sabudana Khichdi, Pakoras, Banana Sabzi, Aloo Sabzi)

Ingredients

• 1 cup Sabudana (Tapioca Pearls) (washed and soaked for 6 hours)
• 2 cups Full‑Fat Milk (prefer creamy, high‑fat milk)
• 2 tablespoons Granulated Sugar
• 1 teaspoon Cardamom Powder
• 1 tablespoon Desi Ghee (for kheer and khichdi)
• 2 tablespoons Cashews (chopped)
• 2 tablespoons Raisins
• 1 tablespoon Pistachios (optional, chopped)
• 1 tablespoon Milk Powder (optional, for extra richness)
• 2 medium Potatoes (boiled, diced for khichdi and aloo sabzi)
• 1 tablespoon Peanut Powder (roasted peanuts ground fine)
• 2 tablespoons Green Chilies (finely chopped, divided across dishes)
• 2 teaspoons Cumin Seeds
• 1 teaspoon Lemon Juice
• 4 tablespoons Oil (Vegetable or Sunflower) (for pakoras and banana sabzi)
• 2 medium Raw Bananas (Plantains) (peeled and sliced)
• 1 teaspoon Ginger (minced, optional)
• 0.5 teaspoon Turmeric Powder (optional for banana sabzi)
• 1 teaspoon Red Chili Powder (adjust to taste)
• 1 tablespoon Sesame Seed Powder (optional, for banana sabzi)
• 1 tablespoon Almond Powder (optional, for banana sabzi)
• 1 cup Full‑Fat Yogurt (Curd) (room temperature)
• 0.5 teaspoon Roasted Cumin Powder
• to taste Salt

Instructions

1. Wash and Soak Sabudana

   Rinse 1 cup sabudana under running water until water runs clear. Soak in enough water to just cover for 6 hours (or overnight). Drain before using.

   Time: PT10M

2. Prepare Sabudana Kheer

   In a saucepan, combine drained sabudana, 2 cups full‑fat milk, 2 Tbsp sugar and 1 tsp cardamom powder. Bring to a gentle boil over medium heat, stirring occasionally. Cook 5 minutes until pearls become translucent. Add 1 Tbsp ghee, chopped cashews, raisins and pistachios. Stir in 1 Tbsp milk powder if using. Cook another 5 minutes until the mixture thickens to a creamy consistency. Remove from heat and let it set for a few minutes.

   Time: PT15M

   Temperature: 90°C

3. Make Sabudana Khichdi

   Heat 2 Tbsp ghee in a kadhai over low flame. Add 1 tsp cumin seeds; let them splutter. Add diced boiled potatoes and sauté 2 minutes. Add the soaked sabudana, 1 Tbsp peanut powder, 1 Tbsp chopped green chilies, salt and 1 tsp lemon juice. Mix gently and cook on low flame for 7‑8 minutes, stirring occasionally, until sabudana turns translucent and fluffy. Turn off heat and garnish with fresh coriander if desired.

   Time: PT15M

   Temperature: Low flame

4. Prepare Potato Pakoras

   Grate 2 boiled potatoes into a bowl. Add 1 Tbsp chopped green chilies, 1 tsp salt, 0.5 tsp cumin powder, 0.5 tsp black pepper and 3 Tbsp water. Mix to a thick batter. Heat oil in a deep pan to medium‑high (around 180°C). Drop spoonfuls of batter into oil and fry until golden brown, about 3‑4 minutes per batch. Drain on paper towels.

   Time: PT20M

   Temperature: 180°C

5. Cook Banana (Plantain) Sabzi

   Heat 1 Tbsp oil in a skillet over medium heat. Add 1 tsp cumin seeds, let them crackle. Add 1 tsp minced ginger (optional) and 1 Tbsp chopped green chilies; sauté 30 seconds. Add sliced raw bananas, 0.5 tsp turmeric, 1 tsp red chili powder, and salt. Stir gently and cook covered on low flame for 8‑10 minutes until bananas are tender. Sprinkle 1 Tbsp sesame seed powder and 1 Tbsp almond powder, stir and cook another minute.

   Time: PT15M

   Temperature: Medium flame

6. Prepare Yogurt Aloo Sabzi

   In a pan, heat 1 Tbsp ghee or oil over low flame. Add 1 tsp cumin seeds; let them sizzle. Add 1 Tbsp chopped green chilies and 1 tsp minced ginger (optional); sauté 30 seconds. Add boiled diced potatoes and stir for 2 minutes. Lower heat, add 1 cup full‑fat yogurt, 1 tsp red chili powder, 0.5 tsp roasted cumin powder and salt. Stir continuously and cook 5‑7 minutes on low flame until the gravy thickens and the yogurt does not curdle. Garnish with coriander leaves.

   Time: PT15M

   Temperature: Low flame

7. Final Assembly and Serve

   Transfer each dish to its own serving bowl. Arrange kheer, khichdi, pakoras, banana sabzi and aloo sabzi on a platter. Serve warm with optional fresh coriander garnish.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

8 g

Carbohydrates

80 g

Fat

15 g

Fiber

4 g