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Sabudana Kheer
Sabudana which consumed majorly at fasting time, merge superbly with the milk and produce a refreshing, creamy and delicious kheer.
Course Dessert
Cuisine Indian, north indian, traditional indian
Diet Gluten Free, Vegetarian
Prep Time 10 minutes minutes
Cook Time 35 minutes minutes
soak time 60 minutes 15 minutes minutes
Total Time 35 minutes minutes
Servings 6
Calories 156kcal
Author Swati Paathak
- 1/2 cup Sago/Tapioca soaked
- 1000 ml Milk
- 1 pinch Saffron /kesar
- 1.5 tablespoon mixed nuts chopped
- 1/4 cup sugar or to taste
- ¼ teaspoon Green cardamom powder
Method:
Boil the milk in a heavy bottom, pan over medium heat.
Now add sago after draining the water.
Cook it on low heat until the sabudana becomes enlarged.
Stir continuously, and cook until perfectly cooked.
Now add saffron and cardamom powder and mix it well.
Add sugar and mix it well.
Finally, add chopped nuts mix it well, and switch off the flame.
Sabudana Kheer is ready to serve.
Serve it hot or cold as per your choice.
The time of absorption in water depends only on the species of sago.
For recipe variations you can also add chocolate syrup