Kiwi and Sabudana Kheer with Coconut


  • 1?2 cup sabudana
  • 3 kiwis
  • 1?2 cup sugar
  • 50 gm dry coconut cut into slices
  • 2 cups coconut milk
  • 2 tbsp raisins
  • 2 tbsp cashewnuts
  • 1 tbsp chironji seeds
  • 1?2 tsp green cardamom powder
  • 1bsp ghee for cooking
  • Water, as required


  • Soak the sabudana in lukewarm water for about an hour.
  • In a pan pour ghee and sauté cashewnuts, raisins, chironji and sliced coconut until they turn light brown.
  • Peel and puree kiwi to a fine paste.
  • Now cook along with sugar for about 10 to 12 minutes
  • Next add the soaked sabudana and 2 cups of water to the kiwi paste and cook until the sabudana turns translucent and the mixture is a little thick. This should take about 6 minutes.
  • Now add the coconut milk and cook for about 4 minutes.
  • Sprinkle green cardamom powder, nuts and coconut slices and mix well.
  • Remove in a bowl and refrigerate.
  • Serve chilled.

Recipe courtesy: Chef Harpal Singh, Zespri Kiwifruit, CaLDRON, Oct 2014