Mango Sabudana Kheer | Mango & Sago Pearls Pudding

By -
Kheer is one of the most famous and loved desserts in India; be it any festival or auspicious occasion such as Diwali, Holi, Eid or Raksha Bandhan, it is one delicacy that finds a top place on the festive menu. Having said that, kheer is of different types and can be made with varied ingredients depending on the occasion and the region.

While the most traditional version of kheer that can be found across India is the kheer made with rice, yet there are other farali versions too that are often made during the festival of Navratris and the holy month of Shravan, when many Hindus observe fasts and abstain from having any grains in their meals. Amongst all the farali versions, sabudane (sago pearls) ki kheer is byfar the most common and is literally enjoyed by anyone and everyone. I too am fond of this delicious kheer and make it whenever there's an opportunity.

For past few weeks, I have started observing fasts on Thursdays and as an offering (prashad), I try to make something yellowish in color just because it is considered to be auspicious as per Hindu beliefs. Last week I had these delectable and flavorful kesar rasgullas, this week I craved for the kheer so gave my usual sabudana kheer a fruity twist by adding some mango puree. It not only imparted it a beautiful yellow color but also made it all the more irresistible. I simply loved this kheer and saved some for the next day too. If you are also planning to make some milk based dessert, do give this recipe a try; I promise you won't be disappointed. 


Mango Sabudana Kheer | Mango Sago Pearls Pudding


Ingredients

  • Sabudana (sago pearls) - 3/4 cup
  • Full fat milk - 1 liter
  • Sugar - 1/2 cup (or as per your taste)
  • Cardamom powder - 1/2 tsp
  • Mango puree (fresh/canned) - 1 cup
  • Slivered nuts (pistachio, almonds) - a few for garnishing


Mango Sabudana Kheer | Mango Sago Pearls Pudding

Method

  1. Soak the sabudana in about 3/4 cup of water for 3 to 4 hours.
  2. Bring the milk to a boil occasionally stirring in between. Simmer and let it reduce by 25%.
  3. Add in the soaked sabudana and cook till the kheer turns thick. This may take about 15 minutes.
  4. Add cardamom powder and sugar. Cook for another 5 minutes on low heat.
  5. Take the kheer off the heat and let it come to room temperature.
  6. Mix in the mango puree and chill for 4 to 5 hours.
  7. For serving, garnish with a some more mango puree and slivered nuts.
P.S - If the kheer looks very thick, add a little milk to adjust the consistency.



Mango Sabudana Kheer | Mango Sago Pearls Pudding


Pin here for later....


If you happen to make this recipe, kindly leave me a comment or a feedback. You can also share your recipe pics with me on Facebook; I would love to see your creations!!

- Anshu

Comments

  1. Malini's SpaceAugust 23, 2018 at 8:44 AM

    It looks lovely. Nice touch of adding mango puree in Sabudana Kheer. It must taste heavenly. When the mango season comes here, I will definitely try this.

    ReplyDelete
  2. ShobhaAugust 24, 2018 at 12:15 AM

    Delicious kheer .. I make it too. This combo tastes heavenly.

    ReplyDelete
    Replies
    1. AnshuAugust 28, 2018 at 6:05 AM

      Yes it’s truly tastes delish !! Thanks!!

      Delete
  3. Ruchi's Veg KitchenAugust 24, 2018 at 1:00 AM

    Mango sabudana kheer is killing. Mango season is over here and I am literally drooling reading the whole recipe. Superb

    ReplyDelete
  4. Priya SureshAugust 24, 2018 at 2:01 AM

    Kheer looks just prefect to celebrate a festival. Such a delightful and droolworthy kheer, just love this mango and sabudana combination.

    ReplyDelete
  5. Sujata RoyAugust 24, 2018 at 6:41 PM

    Kheer looks delish. Loved the use of mango in the kheer. Superb share 😊

    ReplyDelete
  6. GeethaAugust 25, 2018 at 1:35 AM

    Mango and sabudana combo sounds irresistible. Great idea to give a twist to regular sabudana kheer. I would love to try this dish soon.

    ReplyDelete
    Replies
    1. AnshuAugust 28, 2018 at 6:07 AM

      Thank you!! Do try, I am sure you would love it.

      Delete
  7. Mayuri PatelAugust 25, 2018 at 9:00 AM

    Sabudana kheer with mango is very tempting. I still have to learn so much about our culture and traditions. Didn't know that Thursdays means something yellow for offering.

    ReplyDelete
    Replies
    1. AnshuAugust 28, 2018 at 6:08 AM

      Yes India has such rich traditions and cultures... I also came to know about it when I started observing the fast on Thursday

      Delete
  8. Poonam BachhavAugust 26, 2018 at 3:33 AM

    The kheer looks so delectable ! Never tried this combo of Sago and Mango but your pictures are tempting me to try this .

    ReplyDelete
  9. mildly indianAugust 26, 2018 at 7:32 PM

    Well said, irrespective of what the occasion is Kheer is always welcomed. I like this combo of mango, will try it out once it is mango season here

    ReplyDelete
  10. www.annapurnaz.inAugust 26, 2018 at 10:38 PM

    Anything with mango is always welcome and I love sabudana. So this kheer I'm sure is going to be a hit. Delicious...

    ReplyDelete
  11. Soma MukherjeeAugust 26, 2018 at 10:57 PM

    The sabudana kheer with mango sounds absolutely delish😋😋 can get the taste of it by reading about it lovely share.

    ReplyDelete
  12. jayashreeAugust 27, 2018 at 3:12 AM

    Sabudana kheer is tasty, addition of mango makes it more delicious. This is one of the delicacies that I want to try next year.

    ReplyDelete
  13. code2cookAugust 27, 2018 at 5:10 PM

    sabudana kheer with mango sounds interesting but since it is a kheer so without any doubt must be delicious and lip smacking. Lovely clicks.

    ReplyDelete
  14. NishaAugust 27, 2018 at 10:22 PM

    Oh, thats a wonderful flavour combination. Delicious!

    ReplyDelete
  15. HayleyAugust 27, 2018 at 11:34 PM

    Kheer is a best dish for offering, and this mango sabudana kheer sounds so delish and heavenly. My Mami used to prepare yellow colour food on Thursday too.

    ReplyDelete
  16. preethi'scuisineSeptember 2, 2018 at 1:08 AM

    Anshu this mango sabudana kheer looks absolutely lipsmacking.A perfect dessert for any occassion. Awesome share.

    ReplyDelete
  17. AnonymousSeptember 23, 2018 at 6:09 AM

    Heavenly Yummy. Keep sharing. I subscribed your blog & i hope you will also like my new blog https://borntoguide.com

    ReplyDelete

Post a Comment

Thanks for stopping by. Your comments, suggestions and feedback are always welcome.

Regards

Popular posts from this blog

Best Homemade South Indian Sambar Recipe

By -
Image
A hearty stew made with yellow lentils, vegetables and heaps of aromatic spice powder, Sambar is a staple served with all the meals at every South Indian household. The flavorful lentil curry tempered with aromatic curry leaves, mustard seeds and whole dried red chilies makes for a delectable accompaniment whether having hot idlis , vada, dosa or even plain steamed rice. It won't be incorrect to say that while sambar is majorly known for its tongue-tickling taste, it is also packed with a lot of health benefits; toor dal lends it that much needed dosage of protein, the vegetables provide it with all the essential vitamins and minerals and lastly, addition of hing and tamarind loads it with immune-boosting properties. Having said that, every household has its own recipe of making sambar. Some like it to have thick, others a bit runny. Some like the chunkiness of vegetables whereas others like their sambar to be smooth. Some like it on a tangier side, others with just a hint
Read more

Farali Dhokla - Navratri Special [No Eno Fruit Salt] | Vrat ka Dhokla | Barnyard Millet Savory Steamed Cake

By -
Image
Recently my husband travelled to Ahmedabad and while returning brought a 3-in-1 dhokla/idli/patra steamer for me. Since then, I am always in lookout for opportunities to use this versatile steamer. Well! in the past 15 - 20 days I have already tried my hands making the instant KHAMAN DHOKLA and the 3 GRAIN DHOKLA , both of which were a big hit on my blog. It was now time again to experiment something new; and because we all are observing the Navratri fasts , there was no choice but to come up with a farali dhokla . A few days back, I was just scrolling through various blogs to find a dhokla recipe for the vrat (fasting) but each one listed a recipe that called for use of either eno or baking soda. Since I did not want to incorporate any of these ingredients in my fasting recipe, I thought of  going the old-fashioned way i.e. fermenting the batter overnight so that it gets a natural rise while steaming. And to my utter surprise, it actually worked. I got a nice spongy and fluffy
Read more

Almond Toffee Rolls | Caramel Badam Rolls | Butterscotch Almond Rolls | Diwali Sweet Recipe

By -
Image
Made with ground almond paste, flavored with caramel sauce, some butterscotch essence and crushed almond praline which provides it with that amazing crunch, these Almond Toffee Rolls are an absolute delight and something that you are definitely gonna relish this Diwali.  Now, some of you may ask, why the name "Toffee"? Well, that's because the caramel sauce and the butterscotch lends it a beautiful caramel toffee flavor...and was named so by my husband because when he tasted it, his first words were like "oh..it tastes like a toffee"...so initially I was about to name them as caramel almond rolls or butterscotch almond rolls but this "toffee" thing actually changed my mind and I named this beautiful sweet as Almond Toffee Rolls. They are very easy to make and require just a few pantry ingredients. So, if you are planning to make something unique for this festive season, do try them out. I am sure you are gonna love them. Let me tell you, they also
Read more

Farali Dahi ke Kebab | Vrat ke Dahi Kebab | Navratri Recipes

By -
Image
So soft, delectable and absolutely melt in mouth, Dahi ke Kebab are one of the most loved and popular vegetarian appetizers served in almost every North Indian restaurant. While, authentically these kebabs either have besan (gram flour) or bread crumbs for the binding, however, when craving for these kebabs during fasting, you can't have them because of them having these grains. So, just so that I could enjoy these heavenly goodies in fasting too, I tried creating a farali version of them by adding makhana (foxnut) and sabudana flours instead of besan or bread crumbs for the binding. Trust me, they came out absolutely mindblowing and super tasty. If you too are someone who likes to fast and enjoy the delectable stuff at the same time, then this recipe is absolutely a must try.....  Farali Dahi ke Kebab | Vrat ke Dahi Kebab | Navratri Recipes INGREDIENTS Hung Curd -  1 Cup Grated Paneer - 1/4 cup Sendha Namak - as per taste Kala Namak - as per taste Sugar - 1 to 2 tsp F
Read more

Burani Raita Recipe | Spiced, Garlic Flavored Yogurt

By -
Image
Burani Raita is a famous Indian accompaniment to spicy biryanis and pulaos. A Hyderabadi specialty, it uses some thick yogurt that is mixed with few pounded cloves of garlic and some basic spice powders like red chili and roasted cumin, which lend it that much-needed hint of spicy kick. Not to mention, when it comes to making the Burani Raita, it is no more than a five minutes process and makes for an ideal side dish to go along with any kind of rice preparation or even chapati & sabzi combination. Ideally, this utterly flavorful and aromatic raita only has to it, some pounded raw garlic, however, I have given it a slight twist by topping it with some fried garlic bits and some red chili oil for extra flavoring. This step is totally optional and you can skip it altogether by sticking to the traditional way of making it. So, not wasting any time further, lets move on to the recipe.... Burani Raita Recipe | Garlic Flavored Spiced Yogurt INGREDIENTS Thick y
Read more

Instant Moong Dal Idli Recipe | How to Make Instant Moong Dal Idli

By -
Image
Idli is one of the healthiest Indian breakfast options by far. These soft, pillowy and melt-in-mouth lentil cakes are traditionally made by fermenting rice and urad dal batter overnight; however, the entire process could be quite cumbersome and involves a little amount of planning ahead. Therefore, instant versions of idlis come very handy when you want to have something quick and yet wholesome and healthy in the breakfast . And especially when it comes to me, I am a big fan of instant recipes, be it instant sprouted moong dal dosa , instant rava & oats idli or instant dhokla , you would find me making these items very frequently as they are not only very quick to make and save you a hell lot of time in the kitchen but, at the same time are quite tasty as well as wholesome. Moong Dal Idli Recipe | How to Make Moong Dal Idli Talking about the instant moong dal idli , as I said it is a very quick and easy recipe and doesn't require an
Read more

Punjabi Kathal ki Sabzi | North Indian Dry Unripe Jackfruit Curry

By -
Image
Kathal , also known as Jackfruit is one of my favorite vegetables that can be found in Indian markets around July-August for a short period. The fibrous fruit with its shredded meaty texture makes for an apt substitute for non-vegetarians and you would be surprised to know kathal is often used for mock meat dishes in South East Asian countries. While this beautiful vegetable/fruit is quite delicious, there is only one negative factor to it; it's hard skin and an itchy sticky liquid that oozes out of it that makes cutting jackfruit a messy and difficult task. However, having said so, I'll share a foolproof trick to ease out the cutting process; just grease your hands and knife with generous quantity of mustard oil while skinning and cutting this fruit. Applying mustard oil will ensure you don't face any itchiness, thus, making the whole process a piece of cake. These days, already skinned and chopped jackfruit pieces are also available in the vegetable markets.
Read more