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HahaHehe

@HahaHeheHuhu9

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Posted: 3 years ago

#391

Originally posted by: iheartChai

Okay so I did more digging about Sago. It is a bit different then boba which is made out of tapioca 😆

So I never drank it in boba tea 😆

I think I have tasted the salty version before. It was mixed with peanuts. The texture was so werid. Not a fan 🤢

Mixed with peanuts and salty!! 😲

That's not going to taste good, no wonder it was weird😆

The kheer is made only in some parts of the country. Usually in North and Western India, especially in areas around Udaipur/Gujarat/Maharashtra, they make poha with sabudana. By nature, it's hard to cook and doesn't get boiled fully. So causes digestion issues.

Many people avoid it and don't like it as it's also hard to chew and swallow. But I don't think the kheer is made in Rajasthan. They've added this just to make Harsh react that way 😆

However, the sabudana kheer itself tastes very good and needs to be made carefully. Adding lots of sugar and milk makes it a great dessert. But it's still hard to chew even if well-cooked. Just need to swallow it along with the milk in which the sabudana floats 🤣

Edited by HahaHeheHuhu9 - 3 years ago

Quote

DiamondLife

@DiamondLife

Stunner

+ 16

Posted: 3 years ago

#392

Originally posted by: HahaHeheHuhu9

Mixed with peanuts and salty!! 😲

That's not going to taste good, no wonder it was weird😆

The kheer is made only in some parts of the country. Usually in North and Western India, especially in areas around Udaipur/Gujarat/Maharashtra, they make poha with sabudana. By nature, it's hard to cook and doesn't get boiled fully. So causes digestion issues.

Many people avoid it and don't like it as it's also hard to chew and swallow. But I don't think the kheer is made in Rajasthan. They've added this just to make Harsh react that way 😆

However, the sabudana kheer itself tastes very good and needs to be made carefully. Adding lots of sugar and milk makes it a great dessert. But it's still hard to chew even if well-cooked. Just need to swallow it along with the milk in which the sabudana floats 🤣

Yes ..when making Sabudana khichadi, it is the most important step to know how long to soak sabudana so that it stays not sticky and eating is easy, not rubbery chewy like that causes headaches after chewing so hard 😆

Edited by DiamondLife - 3 years ago