Sabudana Kheer Recipe

sabudana kheer recipe

Sabudana kheer or sago pearl pudding is most loved India sweet dish usually made during festivals and special occasions. This sweet delicacy is also enjoyed dusting fasting days such as Mahashivratri or Navratri.

You can also check other fast (vrat/upvas recipes):

Sabudana khichdi

Sabudana appe

Sama pulav

Vrat jeera aloo

Sama dhokla

Vrat kadhi

You may also like to check other sweet dishes:

Rice kheer

Coconut ladoo

Churma ladoo

Moong dal halva

Stepwise recipe to make Sabudana Kheer:

  1. Wash sago pearls (sabudana) 3 – 4 times in water. 
  2. Soak sago pearls in 1 cup of water for 5 – 6 hours. Stir once or twice so that all the sago pearls get soaked uniformly. To check whether sago pearls have soaked properly, press a pearl between your fingers. If it gets smashed easily then they have soaked well. Drain the excess water. 
  3. Heat 1 litre milk in a heavy-bottomed pan.
  4. When the milk gets warmed, Add 1 tablespoon of milk in a small bowl and soak a pinch of saffron strands (Kesar) in the same bowl. Keep it aside.
  5. When the milk is about to boil, add soaked sago pearls (sabudana).
  6. Add 2 tablespoon sugar (or as per taste) in the sago-milk mixture and stir well.
  7. Add saffron strands(Kesar) soaked in milk (prepared in step 4).
  8. Cook while stirring continuously till kheer thickens and sago pearls (sabudana) turn soft and transparent. Switch off the gas when the kheer is of creamy but pouring consistency. The kheer will thicken more on cooling so adjust the consistency accordingly. 
  9. Garnish with chopped nuts (almonds, cashews and pistachios). 
  10. Serve hot or chilled. 
Sabudana Kheer Recipe – A stepwise photo guide on how to make sabudana kheer
Prep Time
3 hrs
Cook Time
20 mins
 

Here is a complete stepwise photo guide on how to make sabudana kheer

Course: sweets & Desserts
Cuisine: Indian
Keyword: fast recipes, sabudana kheer recipe
Servings: 2 persons
Ingredients
  • ½ cup sago pearls (sabudana)
  • 1 litre full-fat milk
  • 1 tablespoon chopped nuts (almonds, cashews and pistachios)
  • ¼ teaspoon cardamom powder (elaichi powder)
  • 1 pinch saffron strands (kesar)
  • 2 tablespoon sugar (or as per taste)
Instructions
  1. Wash sago pearls (sabudana) 3 – 4 times in water. Soak sago pearls in 1 cup of water for 5 – 6 hours. Stir once or twice so that all the sago pearls get soaked uniformly.

    sabudana kheer_step1
  2. Heat 1 litre milk in a heavy-bottomed pan.

    sabudana kheer_step2
  3. When the milk gets warmed, Add 1 tablespoon of milk in a small bowl and soak a pinch of saffron strands (Kesar) in the same bowl. Keep it aside.

    sabudana kheer_step3
  4. When the milk is about to boil, add soaked sago pearls (sabudana).

    sabudana kheer_step4
  5. Add 2 tablespoon sugar (or as per taste) in the sago-milk mixture and stir well.

    sabudana kheer_step5
  6. Add saffron strands(Kesar) soaked in milk (prepared in step 3 ).

    sabudana kheer_step6
  7. Cook while stirring continuously till kheer thickens and sago pearls (sabudana) turn soft and transparent. Switch off the gas when the kheer is of creamy but pouring consistency. The kheer will thicken more on cooling so adjust the consistency accordingly. Garnish with chopped nuts (almonds, cashews and pistachios).

    sabudana kheer_step7
  8. Serve hot or chilled.

    sabudana kheer recipe

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