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

Ingredient Substitutions

• Instead of Sabudana (Tapioca Pearls): Sago pearls
• Instead of Full‑Fat Milk: Whole milk powder reconstituted
• Instead of Granulated Sugar: Jaggery, Honey (adjust quantity)
• Instead of Cardamom Powder: Saffron strands (few)
• Instead of Desi Ghee: Unsalted butter
• Instead of Cashews: Almonds
• Instead of Raisins: Golden raisins
• Instead of Pistachios: More cashews
• Instead of Milk Powder: Mava (khoya)
• Instead of Potatoes: Sweet potatoes (different flavor)
• Instead of Peanut Powder: Roasted gram flour
• Instead of Green Chilies: Jalapeño (milder)
• Instead of Cumin Seeds: Ajwain (if tolerated)
• Instead of Lemon Juice: Amchur powder (dry)
• Instead of Oil (Vegetable or Sunflower): Ghee
• Instead of Raw Bananas (Plantains): Green papaya
• Instead of Ginger: Galangal
• Instead of Turmeric Powder: None
• Instead of Red Chili Powder: Paprika (milder)
• Instead of Sesame Seed Powder: Tahini
• Instead of Almond Powder: Cashew powder
• Instead of Full‑Fat Yogurt (Curd): Greek yogurt (full fat)
• Instead of Roasted Cumin Powder: Coriander powder
• Instead of Salt: Rock salt

Equipment Needed

• Large Mixing Bowl
• Saucepan (2‑quart)
• Kadhai or Deep Frying Pan
• Fine Mesh Sieve (optional)
• Grater (optional)
• Chef’s Knife
• Cutting Board
• Measuring Cups and Spoons
• Ladle
• Spatula
• Thermometer (optional) (optional)
• Serving Plates
• Tongs (optional)

Critical Steps — Do Not Skip

• Soaking sabudana for the correct duration (6 hours).
• Stirring milk constantly while making kheer to prevent scorching.
• Cooking sabudana khichdi on low flame to keep pearls separate.
• Maintaining oil temperature at ~180°C for crisp pakoras.
• Adding yogurt to aloo sabzi off high heat to prevent curdling.

Chef Tips from the Video

• Use full‑fat milk and ghee for a richer kheer flavor.
• Garnish kheer with a few saffron strands for aroma.
• For extra crunch in pakoras, add a pinch of rice flour to the batter.
• A dash of lemon juice at the end of khichdi brightens the flavor.
• Serve the thali with a side of fresh coconut chutney for added freshness.

Troubleshooting

Storage

Refrigerator: Store each component in airtight containers for up to 3 days.

Freezer: Kheer can be frozen for up to 1 month; thaw and reheat gently. Other dishes lose texture when frozen.

Room temperature: Not recommended; dishes contain dairy and cooked starches.

Make-Ahead Tips

• Soak sabudana the night before.
• Prepare kheer and khichdi a day ahead; reheat gently on low flame.
• Pakoras lose crispness after refrigeration – fry fresh before serving.
• Store banana sabzi and aloo sabzi separately to maintain texture.

Frequently Asked Questions