The Sawan Somvar fast of 2025 holds special religious and spiritual significance. On this day, devotees of Lord Shiva perform special worship and observe a fast, offering prayers to him throughout the day. During the Sawan Somvar fast, consuming a fruit-based diet (falahar) is essential to maintain energy levels and prevent fatigue during the day's worship. In such cases, if you're looking for healthy, tasty, and energy-rich food, Sabudana Rabri (Sago Pudding) can be an excellent option.
Sabudana, also known as sago in English, is considered a good source of energy and fiber during fasting. People usually make sabudana khichdi or kheer during the fast, but Sabudana Rabri is not only delicious but also provides the body with energy throughout the day. If you are looking for something special and healthy this Sawan Somvar fast 2025, then definitely try Sabudana Rabri. This recipe is light, delicious, and easily prepared at home.
Ingredients for Making Sabudana Rabri
- 1/2 cup sabudana (small grain)
- 1 liter full-cream milk
- 1/2 cup sugar
- 4-5 green cardamoms
- 10-12 cashews (finely chopped)
- 10-12 almonds (finely chopped)
- 1 teaspoon ghee
- A few strands of saffron (soaked in 2 tablespoons of lukewarm milk)
Method for Making Sabudana Rabri
1. Soaking Sabudana and Preparing Milk
First, wash the sabudana thoroughly and soak it in water for about 30 minutes. Ensure that the sabudana becomes soft and doesn't remain raw. On the other hand, in a heavy-bottomed pan, heat 1 liter of milk over medium heat. Keep stirring the milk continuously to prevent it from sticking to the bottom and burning. When the milk boils and reduces to about half its original volume and thickens, add the sabudana.
2. Cooking the Sabudana
Now, mix the sabudana well in the milk and cook on low heat for 10-15 minutes. Stir occasionally to prevent the sabudana from sticking together and to ensure it cooks well in the milk.
3. Adding Sweetness and Flavor
After the sabudana is cooked, add sugar and mix well. After the sugar dissolves, add cardamom powder and saffron-infused milk, and let it cook for another 5 minutes on low heat. This will give the rabri a very good taste and aroma.
4. Tempering with Dry Fruits
Heat 1 teaspoon of ghee in a small pan. Fry the finely chopped cashews and almonds until they turn light golden. Now, add these fried dry fruits to the rabri and mix well.
5. How to Serve Sabudana Rabri
Let the rabri cool down slightly. Then, pour it into a serving bowl and garnish with some chopped almonds and cashews, and saffron. Chilled rabri is perfect for consuming in the fruit-based diet during the fast.
Some Essential Tips for Thick and Delicious Sabudana Rabri
- Always soak sabudana properly before using it, otherwise, it may remain raw even after cooking in milk.
- Cook the milk on low heat to improve its taste and texture.
- Adjust the amount of sugar according to your taste.
- If the rabri becomes too thick, you can thin it by adding a little warm milk.
- Storing the rabri in the refrigerator after cooling enhances its taste even more.
Why Eat Sabudana Rabri in Sawan Somvar Fast?
- Energy-Rich: Sabudana is high in carbohydrates, which helps maintain energy levels throughout the day.
- Light and Easily Digestible: When you want to keep your stomach light during the fast, foods like sabudana are easy to digest.
- Nutritious: This recipe, rich in milk and dry fruits, provides the body with essential nutrition.
- Delicious: If you crave something sweet, Sabudana Rabri takes care of both your taste and health.
