Sabudana kheer | Indian Sago Pudding
Rich and creamy vegetarian and gluten-free dessert, this Sabudana Kheer | Indian Sago Pudding recipe requires only 3 main ingredients i.e. Sabudana/Sago pearls/Tapioca pearls, milk and sugar.
Servings 4
Ingredients
- 1 liter Full fat milk
- 1/2 cup sabudana/sago pearls
- 1/4 cup Water to soak Sabudana
- 1 tsp cardamom powder elachi powder
- 1 tablespoon Chironji/Charoli
- 1/2 cup sugar less or more adjust as per your taste
- 10 almonds sliced
- 10 pistachios sliced
- Few strands saffron for garnish
- Few Dried rose petals for garnish
Instructions
- To begin with, wash sabudana well under running water 2 to 3 times.
- After that soak this in enough water for 30 minutes. Then drain and cover it, keep aside.
- Let it rest for few hours or overnight. If you feel sabudana looks dry then just splash some water over it and fluff it with a fork.
- By the time Sabudana/tapioca will swell up and double in size.
- Next, take heavy bottom pan add milk, heat it on high flame.
- Once boiled lower the flame. Add soaked sabudana and allow to cook till sabudana turns transparent.
- Keep stirring it constantly to avoid sticking at bottom.
- Now add sugar and cardamom powder. Add charoli/Chironji, mix nicely.
- After nearly 15 minutes check the consistency of milk as by the time milk would have thickened.
- Check if the Tapioca is cooked well. Check this by mashing it between thumb and index finger.
- If not, cook for few more minutes. Finally add sliced pistachios, almonds (reserve some for final garnish). Turn off the flame, allow to cool.
- Serve this hot or cold (we prefer this hot) in individual serving bowls with remaining sliced pista, Almonds, saffron and dried rose petals.
Notes
1. Always use full fat milk and use the regular sized sabudana. Do not use nylon sabudana (large sized) or small variety of it to make this Indian Sago Pudding.
2. Soaking sabudana well in advance helps reduce cooking time.
3. This sabudana kheer has a tendency to thicken as it cools down. So before serving adjust the consistency by adding some milk or water when reheating.
4. To make kheer refined sugar free, use grated/chopped jaggery. Or use
finely chopped dates that are
preferably soaked in water and mashed. 5. Add these both options only after the kheer is cooked completely to prevent it from splitting the milk. 6. Once done, switch off the flame, add jaggery or dates, mix nicely and serve. 7. Make sabudana kheer with condensed milk as a sweetener once sabudana softens. It makes kheer even more rich and gives a beautiful caramel flavor. 8. To make this kheer vegan replace dairy milk with almond or coconut milk. 9. This is a great make ahead dessert. It stays good for upto 3 days in the refrigerator.
finely chopped dates that are
preferably soaked in water and mashed. 5. Add these both options only after the kheer is cooked completely to prevent it from splitting the milk. 6. Once done, switch off the flame, add jaggery or dates, mix nicely and serve. 7. Make sabudana kheer with condensed milk as a sweetener once sabudana softens. It makes kheer even more rich and gives a beautiful caramel flavor. 8. To make this kheer vegan replace dairy milk with almond or coconut milk. 9. This is a great make ahead dessert. It stays good for upto 3 days in the refrigerator.