Sabudana Namkeen recipe for Vrat- Vrat ki Namkeen recipe

Sabudana Namkeen recipe

Looking for quick Vrat or Navratri recipes? Here we are with Sabudana Namkeen recipe a must have recipe during your fasts. In Navratri or fasting days people went on falahari diet that usually consist fruits, vegetables, dry fruits and some dairy products. Sabudana Namkeen is an easy and quick Falahari recipe to make and can be kept for 15 to 20 days long in an airtight container.

Learn how to make Sabudana Namkeen recipe contains peanuts, big sago, dry fruit and some other ingredients (which are allowed during fasts). During fast or Navratri season one can buy the Sabudana Namkeen from the market but homemade Namkeen is always better than the market bought. You can make Sabudana Namkeen very easily at home which not only delicious but hygienic too. You have to use little bigger Sabudana (sago used in this recipe are different from the one which we use for Sabudana Khichdi) to make this Namkeen as it puffs well and become crisp after frying. Learn how to make Navratri Sabudana Khatta Meetha Namkeen Mixture.

Sabudana Namkeen recipe ingredients

• Sabudana or Sago- 1 cup
Peanuts– ½ cup
• Almonds- 1 ½ tablespoon
• Raisins- 1 tablespoon
• Black pepper- 1 teaspoon
• Sendha namak or Rock salt- To taste
• Lemon juice- 1 tablespoon
• Powdered sugar- 2 teaspoon
• Thinly sliced dry coconut (optional)- 1 tablespoon
• Dry Pudina or mint leaves- ½ tablespoon
• Oil for frying

Sabudana Namkeen recipe

How to make Sabudana Namkeen at home

• First take Sabudana in large bowl, add 1 tablespoon water, mix well with sago and keep it for 5 to 10 minutes so that it turns soft and become easy to fry. Meanwhile remove the skin of peanuts, slightly dry roast the peanuts it will make easier to remove the skin.
• Heat oil for frying in a heavy bottomed pan or wok, when the oil gets hot really hot, add one tablespoon sago lower the flame and fry till it starts raising, you can see how little pearls get turn into small white balls, once done remove from the oil and keep aside. Fry all the Sabudana similarly, it’s always recommended to fry Sabudana in small batches so that it get fry evenly.
• Fry peanuts on low flame, stirring continuously for 3 to 4 minutes or till peanuts turn light brown in colour. Do not fry peanuts on high flame as it might get burn easily. Similarly fry almonds and coconut slices separately. Remove all fried ingredients on tissue paper to get rid from excess oil. Dry roast the raisins in a pan to remove excess moisture.
• In a dry large mixing bowl add fried Sabudana, peanuts, almonds, coconut slices, raisins, black pepper powder, sendha namak, powdered sugar, dry pudina leaves and lemon juice, mix well with your hand or spoon to combine all ingredients.
• Store Sabudana Namkeen in airtight jar and enjoy during Navratri fast.

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