Sabudana Kheer (Sago And Milk Pudding) is a delicious dessert usually prepared during festivals. This kheer or payasam is made with sago pearls (tapioca pearls) and milk and mildly flavored with cardamoms. This sabudana kheer recipe is one of the easiest indian dessert recipe that can be prepared within 30 minutes.
It is a very simple and easy recipe to make. It is probably the most common type of sweet and delicious food served during fasting. During Navratri and other falahari fasts, this kheer is a good option as it is quite filling and keeps the hunger at bay. However, one need not to be in fast to enjoy this.
This Tapioca Pudding or Sago Pudding is a favourite Indian dessert. Here is how to make it.Please check our other falahari recipes like Chenna Payas and Dahi Ke Aloo.
Yield: 4 to 5 serving
Prep time: 5 minutes
Total time: 30 minutes
Ingredients for Sabudana Kheer
1 litre milk
3 to 4 tablespoon sabudana (sago)
1/2 cup sugar (a little less if you like less sweet)
1/4 teaspoon cardamom powder
6 almonds sliced
6 pistachios (pista) – optional
A few strands of saffron (kesar) – optional
1 teaspoon ghee (clarified butter)
Directions for Sago Kheer
- Keep the milk to boil in a sauce pan.
- Ones it starts to boil lower the heat and let continue to boil.
- Heat the ghee in a pan; add the sabudana and saute till all the sabudana has slightly popped up. Switch of the heat as the colour starts to change.
- Add to the boiling milk gradually and continue to boil on low heat till the milk is 1/3 reduced.
- Add sugar and continue to boil till the sabudana is cooked and the milk is reduced to half.
- Switch off the heat; add cardamom powder, chopped almonds (badam) and chopped pistachios (pista).
- Heat 2 teaspoon of milk. Switch off the heat and add the saffron to get its natural color. Pour over the kheer evenly.
- Serve hot or cold.
