Sabudana Kheer Recipe

From main course and snacks to desserts – sago or sabudana is a versatile ingredient that is used to make a variety of dishes and has many uses in Indian cuisine. It is also a favorite of us Indians, especially during the Hindu fasting or vrat season. While you may crush over the regular khichdi and vada made with sabudana, here’s an Indian dessert made with it, which is all things delish. Sabudana Kheer, the sweet pudding made with sago pearls, milk and sugar is also a popular pick as fasting food during the Hindu Navratri Festival. Simple and easy to make, and absolutely delicious.

Ingredients:

• Sabudana (tapioca pearls) – ½ cup
• Full cream milk – 4 cups
• Sugar – ½ cup (adjust to taste)
• Cardamom powder – ½ tsp
• Cashews – 6–8 (chopped)
• Almonds – 6–8 (sliced)
• Raisins – 1 tbsp
• Ghee – 1 tsp
• Saffron strands – a few (optional)

Method:

1. Soak Sabudana
   • Rinse sabudana 2–3 times under water.
   • Soak in water for 30 minutes to 2 hours (depending on size).
   • Drain excess water.
2. Cook Sabudana
   • Boil 4 cups of milk in a heavy-bottom pan.
   • Add the soaked sabudana and cook on low-medium flame.
   • Stir continuously to avoid sticking.
   • Cook until sabudana turns transparent and soft (about 15–20 minutes).
3. Add Flavor & Sweetness
   • Mix in sugar and stir well until dissolved.
   • Add cardamom powder and saffron strands (if using).
4. Prepare Dry Fruits
   • Heat ghee in a small pan. Fry cashews, almonds, and raisins until golden.
   • Add them to the kheer.
5. Simmer & Serve
   • Simmer the kheer for 3–4 minutes to blend flavors.
   • Serve warm or chilled.

✨ Tip:

• If the kheer thickens too much after cooling, add a little warm milk before serving.
• Perfect for fasting (vrat) days too.