🌹 Rose Sabudana Kheer Recipe
A fragrant and creamy twist on the classic sabudana kheer, infused with rose syrup and garnished with dried rose petals and nuts. This dessert is perfect for fasting days, festive occasions, or summer treats. Naturally gluten-free and vegetarian!
Servings 4
Calories
Equipment
- 1 Heavy-bottomed pan Prevents burning while boiling milk
- 1 Stirring spoon Wooden or silicone recommended
- 1 Bowl For soaking sabudana
Ingredients
- 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.