Sabudana Kheer Recipe | Sago Pudding | Tapioca Pearls Pudding

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Sabudana Kheer always reminds me of my childhood days when during Navratris, my Mum would make it as part of the fasting meal. The beautiful, thick, creamy and gooey pudding was always a treat for our palettes and used to get finished in no time. Even today, though I do not fast, I still try to make it at-least once every Navratri season apart from other delicacies like Sabudana Khichdi, Sabudana Vada and Kuttu ki Kadhi. 

Sabudana Kheer Recipe | Sago Pudding 



Sabudana Kheer Recipe | Sago Pudding 



INGREDIENTS

  • Full fat milk - 4 cups
  • Sabudana - 3/4 cup
  • Finely chopped nuts (almonds, cashews, pistachios) - 2 to 3 tbsp
  • Raisins, optional - a few
  • Sugar - 6 to 8 tbsp or as per taste
  • Cardamom powder - 1/2 tsp
  • Saffron strands - a few
  • Dried edible rose petals (optional) - for garnishing



You may also try other Navratri Recipes from the blog: Mango Sabudana Kheer, Sabudana Vada, Sabudana Khichdi, Samak ka Pulav, Farali Dhokla, Dahi Masala Aloo, Farali Coconut & Peanut Chutney, Roasted Guava & Mint Chutney


Sabudana Kheer Recipe | Sago Pudding | Tapioca Pearls Pudding




METHOD

  • Soak the sabudana (sago) for 4 to 6 hours, preferably overnight in water just about enough that it covers the sabudana. You would notice, it has soaked all the water and puffed up nicely after 4 to 6 hours.
  • Bring milk to a boil. Simmer for 10 to 15 minutes so that it reduces to half. Keep stirring at intervals to avoid burning.
  • Add in the soaked sabudana and mix nicely. Simmer for 10 to 15 more minutes so that sabudana further softens and kheer comes together as a cohesive mixture.
  • Once the kheer is about to cook, add the nuts along with sugar, cardamom powder and saffron strands. Give a nice stir and switch off the heat. You can also first fry the nuts a little and then add in the kheer.
  • If planning to add raisins, add them once the kheer is cooked as adding them earlier in the process, may sometimes result in curdling of the milk.
  • Serve the kheer hot or cold as you like, garnished with few nuts and edible rose petals.
Kheer would thicken as it gets cold. I always like it chilled with a creamy texture, not too thick nor too thin. You can cook this kheer to your desired consistency.


Sabudana Kheer Recipe | Sago Pudding | Tapioca Pearls Pudding



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