Sabudana Kheer Recipe(साबूदाना खीर)
Today I am going to share a post on Sabudana Kheer Recipe/sago kheer. sabudana kheer is the most popular Indian sweet dish, which is prepared with sago and milk. This traditional Indian sweet sabudana kheer is commonly prepared during festivals and some of the fasting days like Navratri, Shivratri, Janmashtami etc., because It is light and easy to digest. Sago is high in carbohydrates.
Well, we all know that Sabudana is a pure starch extract from the root of tapioca. Hence it is high in carbs, so this kheer gives an instant energy boost. You can make it on normal days also.
For this kheer, we just need to wash the sago in water and drain well then soak it in water for at least 60 minutes, then heat the milk in a heavy-bottomed pan over medium flame, when milk comes to a boil, add the soaked sago and cook it on low flame for 20-30 minutes, now add cardamom powder, dry chopped nuts and sugar and stir well until it dissolves completely.
Subscribe and follow us on Facebook, Pinterest, Twitter, YouTube and Instagram for regular updates.
Suggestion:
- Simmer and cook until the kheer gets thickens to prevent milk from curdling.
- Keep continually stirring to avoid burning.
- Soaking time purely depends on the sago variety used.
- If you do not have Cardamom powder but have Cardamom pods, then take 2 Cardamom pods, peel them and crush the Cardamom seeds to make Cardamom powder.
- This kheer can be eaten warm or chilled. The addition of cardamom powder and dry fruits makes this kheer even more delicious.
- You Make Sabudana Kheer Vegan, Just substitute regular milk with coconut milk, and the flavours go well together.
- You can also make it refined sugar-free and use jaggery in place of sugar.
- The kheer thickens considerably so if you prefer a thinner consistency, just add some milk before serving.
- If you are making this sabudana kheer for babies, use a nut powder to avoid choking.
- For a healthier version, you can swap the sugar with jaggery and you can also add chia, nuts and chopped fruits.
Storage Suggestions:
We can store sabudana kheer in the refrigerator for 2-3 days in an airtight container.
Do you love this recipe? If you liked this recipe, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
For more recipes from this blog you might like please check:
Kheer(खीर)
Malai Modak:
Malai Peda
Kesar Peda
Sabudana Kheer
Materials
- 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
Instructions
Preparation:
- Soak the saffron strands In a 1 tablespoon, warm milk.
- Soak the sago into the water for 15 minutes.
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.
