Sabbakki kesari or seeme akki kesari bath Sabudana Kesari Bhath is a vegan,delightful twist on the classic Indian sweet, made with soaked sabudana (tapioca pearls), sweetened naturally and cooked with aromatic saffron or turmeric for a vibrant color. Instead of ghee, it uses a plant-based oil or vegan butter, making it suitable for vegan diets. I am using coconut oil in this recipe. The dish is flavored with cardamom and garnished with nuts like almonds and cashews, adding a satisfying crunch. This vegan version is light, gluten-free, and perfect for festive occasions or as a quick, comforting dessert.

Ingredients:

• 1/2 cup seeme akki /sabbakki/tapioca pearls/sabudana
• 1/2 cup sugar(more or less according to your taste)
• chopped cashews and some raisins
• 1/8th tsp cardamom powder
• pinch of saffron ( soak it with some milk)
• 3 tbsp coconut oil or if you are not vegan add ghee)
• 1 cup water to soak the pearls
• 3/4 cup water to cook sabudana

Method:

Soak: Soak sabudana in a cup of water for 5–6 hours.

Transfer the soaked sabudana to a thick-bottomed pan, add 3/4 cup water, and cook on medium heat, stirring occasionally until soft.
Once the sabudana is cooked, add sugar and mix well.

Pour in 2 tablespoons of coconut oil (or ghee, if not vegan), stirring to combine.

Stir in soaked saffron for color and aroma, allowing it to cook further.

Finish with Spices and Nuts: Add cardamom powder, mix, and turn off the heat. Add chopped nuts and raisins (fried if preferred).

This sweet, aromatic dish is light, with the flavors of saffron, cardamom, and coconut complementing the soft, chewy tapioca pearls beautifully!

Offer to god and serve!