The sacred month of Sawan presents an opportunity to immerse oneself in the devotion of Lord Shiva. Observing a fast every Monday during this month and worshiping Shiva is considered particularly fruitful. During the fast, people consume a fruit-based diet (falahar), which provides energy and makes it easier to observe the fast. So, if you're observing the Sawan Somwar fast and are looking for a different, delicious, and energizing falahar, then Sabudana Rabdi (Sabudana Rabdi Recipe for Sawan Somwar Vrat 2025) is the perfect recipe for you. This traditional sweet is not only delicious but also contains plenty of energy-giving elements, which protect the body from weakness and fatigue during the fast.
Sabudana Rabdi: A Blend of Taste and Health in Fasting
Sabudana, also known as sago, is one of the most commonly used ingredients during fasting. It is usually used to make khichdi or kheer, but Sabudana Rabdi offers a new and delicious twist. The aroma of milk, nuts, and cardamom in this sweet enhances its flavor even more.
Essential Ingredients
To make Sabudana Rabdi, you will need: -
- ½ cup small sabudana
- 1 liter full-fat milk
- ½ cup sugar (can be adjusted to taste)
- 4-5 green cardamoms (ground)
- 10-12 almonds (finely chopped)
- 10-12 cashews (finely chopped)
- 1 teaspoon ghee
- 5-6 saffron strands (soaked in a little milk)
Preparation Method
1. Soaking the Sabudana: First, wash the sabudana with clean water two or three times and then soak it in water for 30 minutes. This will cause them to swell and make them easier to cook.
2. Boiling the Milk: Put the milk in a heavy-bottomed pan and place it on a low flame to cook. Stir it occasionally to prevent it from sticking to the bottom.
3. Thickening the Milk: While continuously boiling, when the milk is reduced to half and becomes slightly thick, add the soaked sabudana to it.
4. Cooking the Sabudana: Now, mix the sabudana well in the milk and cook it on medium heat for 10-15 minutes. When the sabudana starts to look transparent and soft, it means it's cooked.
5. Adding Sweetness: Now, add sugar according to taste and cook for another 5 minutes so that the sugar dissolves well.
6. Nuts and Flavor: Heat 1 teaspoon of ghee in a small pan and lightly fry cashews and almonds in it. Then add them to the rabdi.
7. Aroma and Color: Now add the ground cardamom and saffron-infused milk. Mix all the ingredients well and turn off the gas.
8. Serving: Let the Sabudana Rabdi cool slightly and then garnish with some chopped dry fruits and saffron before serving.
Some Useful Tips
- Don't skimp on soaking the sabudana: It should be well-soaked so that it cooks evenly in the rabdi.
- Cook the milk on a low flame: The milk can burn on high heat and the taste can be ruined.
- Is the rabdi too thick?: Then add a little warm milk to achieve the desired consistency.
- Want to make it even healthier?: Then use mishri or jaggery powder, but be careful while adding it to the milk to prevent the milk from curdling.
Why is this recipe beneficial during fasting?
- Energy-rich: Sabudana is rich in carbohydrates, which provide energy during fasting.
- Easy to digest: Both milk and sabudana are light on the stomach.
- Calming for the mind: Cardamom and saffron calm the mind and soothe the body.
- Natural sweetness: It can be made even healthier by adding honey or mishri instead of sugar.
Sabudana Rabdi is a great falahar option on the day of Sawan Somwar fast that balances taste and health. It is also very easy to make, and the ingredients are simple, which are easily available in every home. You must try it this Sawan Somwar and give your taste buds a divine experience along with the devotion to Lord Shiva.
