Silky and sweet pudding made using sago pearls (sabudana), milk and sugar is sabudana kheer. Sabudana kheer is flavored with cardamom, coconut, and saffron. These flavors complement the kheer very justly. It is a very common preparation during the fasts as sabudana is consumed a lot during fasts.
Sago Pearls (sabudana): Good quality sabudana is indispensable for any sabudana recipe. Further, it is equally important to wash and soak it correctly.
Milk: Full cream milk will give better results. I had skimmed milk, so used that but managed to get a silky texture by cooking the kheer properly.
Sugar: Sweetness can be adjusted as per taste.
Other ingredients for flavoring: Saffron strands dissolved in lukewarm milk, cardamom powder, and coconut flakes are used to flavor the sabudana kheer. You can add in nuts of your choice.
Sabudana is not only appropriate during fasts but is a healthy ingredient otherwise too. Therefore there are lots of sabudana recipes on the blog. Perfect sabudana khichadi recipe, along with all the tips and tricks to wash, soak and use the sabudana properly. Also on the blog is the recipe for crisp and delicious sabudana vada.
1.This recipe serves 3-4 persons.
2.Take 2 cups of milk in a sauce pan. Simmer for 10 minutes.
3.Add in ¼ cup sabudana which has been washed and soaked till soft. Simmer for 8-10 minutes. Stir occasionally.
4.The sago pearls will turn translucent. The kheer would thicken. It gets thicker when it comes to the room temperature or is refrigerated.
Tips:When sabudana gets cooked, it becomes translucent.
5.Now add in 4 tbsp sugar. Simmer for 2 minutes. Stir continuously.
6.Time to flavor the kheer: Add in a handful of coconut flakes.
7.Next goes in crushed seeds of 4 cardamoms (elaichi).
8.Add in 8-10 saffron strands soaked in little milk. Simmer the kheer for 2 more minutes. Check and adjust the sweetness and consistency.
9.Serve hot, warm or cold. Bon appétit!
Tips:If you plan to serve the kheer cold, make sure it is sweeter than your liking, as kheer tastes less sweet if served cold.
PREP TIME 5 minutes + 6-8 hours of soaking time
COOK TIME 25 minutes
TOTAL TIME 30 minutes + 8 hours passive time
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