Sabudana or Sago are tiny round shaped pearls made from the starch obtained from the roots of the cassava plant (yuca, tapioca), so it is also known as tapioca pearls. It is pure starch and also an ingredient that is a part of fasting food. They are opaque white pearls. Sabudana should be soft, slightly sticky, and look translucent after they have been cooked really well. Sabudana is gluten-free and lots of snacks can be made like Sabudana Khichdi, Sabudana Tikki etc.
With this Sabudana Kheer Recipe, you can also checkout more fasting recipes, like Vrat Ke Aloo Fry, Makhana Kheer Recipe, Makhana Chivda Namkeen Recipe, Mango Barfi Recipe, Coconut Ladoo Recipe, Makhana Raita Recipe, Badam Burfi Recipe, Panchmewa Paag Recipe and Instant Kalakand Recipe.
Finally, I would like you to checkout my Indian Sweets Recipes Collection, which includes Rice Kheer Recipe, Dalia Kheer Recipe, Carrot Rice Kheer Recipe, Instant Rabri Recipe and more.
Instructions for how to make Sabudana Kheer or Sago pearls Kheer:
- Take 1/2 cup Sabudana/ Sago in a small bowl.
- Rinse sabudana for few times in running water until the water runs clear of starch. Soak sabudana in fresh clean water for 2-3 hours.
- Add 4 cups of milk in a thick bottomed pan and bring a boil.
- Add soaked sabudana and discard the water.
- Stir occasionally making sure it doesn't stick to bottom of pan. Boil for 5 minutes or till the sabudana turns translucent.
- Add 1/3 cup sugar, 2 tbsp chopped cashews, 2 tbsp chopped almonds, 1 tbsp raisins and 1/2 tsp cardamom powder. Mix them well.
- Simmer for another 20-25 minutes or until the milk thickens. Stir often so that the kheer or sabudana does not stick to the bottom of the pan.
- Sabudana Kheer is ready to serve. Enjoy it hot, warm or chilled.
1. Take 1/2 cup Sabudana/ Sago in a small bowl.
2. Rinse sabudana for few times in running water until the water runs clear of starch. Soak sabudana in fresh clean water for 2-3 hours.
3. Add 4 cups of milk in a thick bottomed pan.
4. Bring a boil in the milk.
5. Add soaked sabudana and discard the water.
6. Stir occasionally making sure it doesn't stick to bottom of pan. Boil for 5 minutes or till the sabudana turns translucent.
7. Add 1/3 cup sugar to it.
8. Next add 2 tbsp chopped cashews, 2 tbsp chopped almonds, 1 tbsp raisins and 1/2 tsp cardamom powder. Mix them well.
9. Simmer for another 20-25 minutes or until the milk thickens. Stir often so that the kheer or sabudana does not stick to the bottom of the pan.
10. Sabudana Kheer is ready to serve. Enjoy it hot, warm or chilled.
Tips:
- Soak sabudana for 2 hours. Soaking sabudana will reduce the cooking time.
- You can add saffron threads as per your preference.
- Add or skip dry fruits as per your taste.
- Make sure to stir in between, else there are chances for milk to burn from bottom.
- Sabudana should be soft, slightly sticky, and look translucent after they have been cooked really well. They should not be hard or dense.
- If the kheer becomes very thick, then you can add some milk to it while serving.
- Sabudana Kheer/ Tapioca Pearls Pudding naturally thickens after cooling, so keep in mind the consistency you want in case you want to serve it cold.
AuthorNidhi kakkarIngredients
Directions
1. Take 1/2 cup Sabudana/ Sago in a small bowl.
2. Rinse sabudana for few times in running water until the water runs clear of starch. Soak sabudana in fresh clean water for 2-3 hours.
3. Add 4 cups of milk in a thick bottomed pan.
4. Bring a boil in the milk.
5. Add soaked sabudana and discard the water.
6. Stir occasionally making sure it doesn't stick to bottom of pan. Boil for 5 minutes or till the sabudana turns translucent.
7. Add 1/3 cup sugar to it.
8. Next add 2 tbsp chopped cashews, 2 tbsp chopped almonds, 1 tbsp raisins and 1/2 tsp cardamom powder. Mix them well.
9. Simmer for another 20-25 minutes or until the milk thickens. Stir often so that the kheer or sabudana does not stick to the bottom of the pan.
10. Sabudana Kheer is ready to serve. Enjoy it hot, warm or chilled.
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