Rose Sabudana Kheer Recipe | Refreshing Twist to Classic Sabudana Kheer– If you’re looking for a light, creamy, and aromatic Indian dessert, this Rose Sabudana Kheer is a must-try! Traditionally made during fasting (vrat) days, sabudana kheer is already a beloved comfort food—but this version comes with a floral twist. The subtle fragrance of rose elevates the dish, making it perfect for special occasions, summer get-togethers, or even as a romantic dessert!
🌿 Why You’ll Love This Rose Sabudana Kheer Recipe
- Naturally gluten-free and vegetarian
- Soothing and cooling—perfect for summer
- Easy to digest and ideal during fasting
- Unique rose flavor makes it stand out from regular sabudana kheer
- Can be served warm or chilled
Subscribe and follow us on Facebook, Pinterest, Twitter, YouTube and Instagram for regular updates.
For more recipes you might like, please check
Aloo ki sokhi Sabji
Bhandare wale Aloo
Kuttu Ka Dosa
Dry fruits Namkeen
latest YouTube video 🎥🎞
🧂Essential Ingredients for Rose Sabudana Kheer Recipe
Sabudana (Sago Pearls) –
- The main ingredient that gives the kheer its signature texture is soft, chewy, and slightly sticky.
- Tip: Use small or medium-sized sabudana. Rinse thoroughly and soak for at least 30–60 minutes or overnight to prevent clumping.
Full Cream Milk –
- Acts as the base of the kheer, giving it richness and creaminess.
- Tip: Use full-fat milk for a creamy texture. Stir frequently to prevent burning or sticking at the bottom.
Rose Syrup–
- The ingredient! Adds a lovely pink hue and a refreshing floral aroma.
- Tip: Choose high-quality rose syrup like Rooh Afza or any concentrated rose drink mix.
Chopped Nuts –
- Adds texture, richness, and visual appeal.
- Tip: Lightly roast nuts before adding for deeper flavor.
Rose Petals –
- Gives a royal look and enhances the rose theme.
- Tip: Use dried edible rose petals or fresh organic ones only.
Sugar –
- Adds sweetness to balance the floral rose flavor.
- Tip: Add sugar after sabudana is fully cooked, as early addition may slow down the softening process.
Want to save this recipe?
Enter your email address and we’ll send it straight to your inbox.
💡 Tips for the Perfect Rose Sabudana Kheer Recipe
- Rinse sabudana 3-4 times to remove excess starch.
- Soak for at least 30 minutes or overnight with just enough water to cover.
- After soaking, the sabudana should feel soft and mash easily between the fingers.
- Stir continuously after adding sabudana to milk to avoid it sticking to the bottom.
- Use a heavy-bottomed pan to prevent burning.
- Only add sugar after sabudana is fully cooked and translucent—adding it too early can slow down cooking and make sabudana chewy.
- Sabudana kheer thickens as it cools. If it becomes too thick, add a splash of warm milk before serving.
Variations
- Vegan option: Use almond milk or coconut milk instead of regular milk.
- Thick or runny? Adjust milk quantity based on the consistency you prefer.
- Serving idea: Pour into small earthen pots or dessert glasses and top with a rose petal.
💭FAQs About Perfect Recipe
Sabudana tends to absorb liquid and expand over time. If your kheer turns too thick, add some warm milk before serving to adjust the consistency.
That usually happens if sabudana isn’t rinsed or soaked properly. Rinse multiple times to remove starch, and soak in just enough water. Over-soaking or excess water can also lead to mushiness.
Yes, but don’t add jaggery while the milk is boiling—it can curdle. Instead, melt jaggery separately and mix it in after turning off the flame. Note: this may slightly alter the color and flavor.
Absolutely! Use almond milk or coconut milk as a dairy substitute. Use jaggery or plant-based sweeteners instead of regular sugar.
Yes! It’s a popular vrat (fasting) dessert. Just ensure all ingredients (especially the rose syrup) are fasting-appropriate.
🥣 Storage Suggestions
Refrigeration
- Store leftover kheer in an airtight container in the refrigerator.
- It stays fresh for up to 2 days.
Reheating
- Reheat, warm the kheer gently on the stove or in a microwave.
- Add a splash of warm milk to loosen the consistency if it feels too thick.
- Avoid overheating to preserve the delicate rose aroma.
Can I Freeze It?
- Freezing is not recommended, as sabudana tends to become rubbery and the milk may split upon thawing.
- It’s best enjoyed fresh or refrigerated for short-term use.
🍽 Serving Suggestions
For summer: Serve it chilled for a refreshing floral dessert.
For cooler days: Enjoy it warm and comforting—a cozy twist on classic Indian kheer.
Include this kheer as a sweet dish in your Navratri or vrat (fasting) thali.
Pairs beautifully with sabudana khichdi, rajgira puri, or samak rice pulao.
Recipe Video
🧾Recipe Card
🌹 Rose Sabudana Kheer Recipe
Equipment
- 1 Heavy-bottomed pan Prevents burning while boiling milk
- 1 Stirring spoon Wooden or silicone recommended
- 1 Bowl For soaking sabudana
Materials
- 0.5 cup Sabudana Sago pearls Soaked1 hrs or overnight
- 3 cups Full cream milk For richness and creaminess
- 0.25 cup Sugar Adjust to taste
- 2 tbsp Rose syrup Adds flavor and pink color
- 2 tbsp Mixed chopped nuts Almonds cashews, pistachios
- 1 tbsp cardamom powder optional
- Rose petals optional For garnish (dried or edible fresh)
Instructions
- Rinse sabudana until water runs clear. Soak it for 1-2 hours or overnight in just enough water to cover.
- Heat milk in a heavy-bottomed pan until it comes to a gentle boil.
- Drain and add soaked sabudana. Cook on medium heat, stirring continuously to prevent sticking.
- Cook until translucent: Let it simmer for 10–15 minutes until sabudana becomes soft and translucent.
- Add sugar, chopped dry fruits and cardamom powder and mix well.
- Mix well and simmer for another 5-8 minutes.
- Switch off the heat and allow to cool down slightly.
- Add sugar syrup, mix well.
- Garnish with rose petals and dry fruits and serve warm or chilled.
Notes
- For a richer flavor, you can also add a few strands of saffron soaked in warm milk.
- Adjust sweetness and rose flavor as per preference.
- Always use food-grade rose water and high-quality rose syrup.
Step-by-Step Instructions for Rose Sabudana Kheer Recipe
Rinse and soak sabudana: Rinse sabudana until water runs clear. Soak it for 1–2 hours or overnight in just enough water to cover.
Boil the milk: Heat milk in a heavy-bottomed pan until it comes to a gentle boil.
Add sabudana: Drain and add soaked sabudana. Cook on medium heat, stirring continuously to prevent sticking.
Cook until translucent: Let it simmer for 10-15 minutes until sabudana becomes soft and translucent.
Add sugar and flavors: Add sugar, cardamom powder and chopped nuts. Mix well, simmer for 5- 8 minutes, and turn off the heat.
Allow it to cool down slightly.
Add Rose Syrup: Add rose syrup and mix well.
Serve: Garnish with rose petals and chopped nuts and serve warm or chilled.
Final Thoughts
It’s a delightful fusion of tradition and elegance. The soft, chewy sabudana pearls soaked in creamy milk, infused with rose syrup, and garnished with nuts and petals make it a perfect sweet treat for fasting days, festivals, or casual get-togethers.
Whether you serve it warm for comfort or chilled for a refreshing finish, this floral kheer leaves a lasting impression on your taste buds. Try it once, and it might just become your new favorite vrat dessert!
If you try this recipe and love it, please share your feedback in the comments below!
