From fundamental course and snacks to desserts – sago or sabudana is a flexible ingredient that’s used to make quite a lot of dishes and has many makes use of in Indian delicacies. Additionally it is a favourite of us Indians, particularly through the Hindu fasting or vrat season. When you could crush over the common khichdis and vadas made with sabudana, right here’s an Indian dessert made with it, which is all issues delish. Sabudana Kheer, the candy pudding made with sago, milk and sugar can also be a well-liked choose as fasting meals through the Hindu Navratri Festival. Easy and straightforward to make, and completely scrumptious.
About Sabudana Kheer
Like I discussed earlier, Sabudana Kheer is mainly an Indian candy pudding, by which the principle ingredient is sago or tapioca pearls (sabudana). Along with this, it additionally has entire milk, sugar and flavorings like inexperienced cardamom powder, nuts and saffron that ends in a yummy dessert.
My Sabudana Kheer recipe is tremendous straightforward and easy to arrange. That is additionally our household’s favourite kheer and we make it fairly often. We additionally make this sago kheer throughout our vrat days for the competition of Navratri.
Clearly, I’ve realized to make Sabudana Kheer from my household and so, this recipe too is a keeper recipe – one now we have been making for a few years. This candy dish is kind of standard as fasting meals throughout many spiritual festivals in India.
On this recipe of Sabudana Kheer, I prepare dinner the sabudana in water first, which helps in cooking them sooner within the later levels. You possibly can select to prepare dinner the sago pearls in milk, however it’ll take extra time.
After the milk is added, the sabudana is slowly simmered additional, which softens the sago utterly by breaking a number of the tapioca pearls. This course of releases the starch from the sabudana which helps in thickening the kheer too. The top result’s a creamy, clean scrumptious Sabudana Kheer.
The right way to make Sabudana Kheer
1. Rinse ½ cup sabudana (sago) for few instances in working water till the water runs away from starch.
Soak it in 2 cups of recent clear filtered water for 15 to twenty minutes in a thick bottomed pan or a saucepan. My technique is extraordinarily useful and useful when you have forgotten to soak sabudana.
2. Place this pan in your stovetop and prepare dinner sabudana till you see the pearls beginning to float on high. They unfastened their denseness and turn out to be mild.
The opaqueness within the tapioca pearls offers solution to translucency and so they begin swelling up. This takes about 5 to six minutes on low to medium warmth.
3. Subsequent, add 2 cups entire milk, ½ teaspoon inexperienced cardamom powder and stir.
4. Add 4 to five tablespoons uncooked sugar or as wanted in accordance with your style preferences.
5. Proceed to simmer until the sabudana pearls have softened properly and the kheer has thickened. This takes about 20 to 25 minutes on low to medium warmth.
Stir usually, in order that the kheer or sabudana doesn’t persist with the underside of the pan.
A number of the tapioca pearls would break too and likewise assist in the thickening of the kheer.
These sago pearls are plain starch and this helps within the thickening. Flip off the warmth and add cashews and raisins or select so as to add your most well-liked nuts.
Do a style check and add extra sugar if the kheer feels much less candy to you.
6. Serve the creamy Sabudana Kheer scorching, heat or chilled. If you’d like, you may garnish the kheer with a couple of saffron strands or some chopped cashews.
You possibly can serve or relish the flavors and texture of the Sabudana Kheer by serving it both scorching or heat. It can be refrigerated and served chilled. Whereas serving, you may garnish the kheer with some extra nuts.
Sabudana Kheer might be consumed by itself or served as part of a satvik (no onion, no garlic) meal or platter.
Consistency of Sabudana Kheer
This Sabudana Kheer has a creamy and clean consistency. To realize this, simply bear in mind to prepare dinner the sabudana very properly.
As soon as cooked, the sago pearls shouldn’t offer you any resistance once you chunk into them. That means, the pearls shouldn’t really feel laborious to your tooth.
Sabudana Kheer naturally thickens after cooling. So, remember the consistency you need, in case you need to serve it chilly.
You possibly can modify the consistency by including roughly milk. For a barely skinny consistency add extra milk and vice versa.
If the kheer turns into too thick, you may modify the consistency by including some milk to it whereas serving. Sabudana Kheer is straightforward to digest too.
Sabudana can also be referred to as as ‘sago’ or ‘tapioca pearls.’ These are small spherical formed pearls constituted of the starch obtained from the roots of the cassava plant (yuca, tapioca). Therefore, aptly named in order properly.
In northern and western components of India, these opaque white pearls are referred to as ‘sabudana.’ In Kannada, it is named ‘sabbakki;’ in Tamil, it’s referred to as ‘javvarisi;’ in Telugu, it’s known as ‘saggubiyyam’ and in Malayalam, it is named ‘chowari.’ It might have some extra names relying upon which regional delicacies it’s utilized in.
Sabudana is pure starch. Thus, it one of many quintessential components that is part of fasting meals. Sago pearls are additionally gluten-free.
Along with this luscious and creamy Sabudana Kheer, we make a variety of snacks with it like Sabudana Khichdi, Sabudana Vada, Sabudana Tikki, and so on.
- Soaking: My recipe doesn’t name for soaking sabudana for hours. So, actual useful, when you have forgotten to soak sabudana. However when you have time, then you may soak sabudana for two to three hours. Soaking sabudana will scale back the cooking time.
- Select the fitting sabudana: For making Sabudana Kheer, use the common sized sabudana out there out there. Don’t use nylon sabudana which is available in giant sizes in addition to small sizes.
- Cooked sabudana texture: After cooking properly, sabudana must be comfortable, barely sticky and look translucent. They shouldn’t be dense, chewy or have any chunk to them.
- Sweeteners: Rather than sugar, you may add any sweetener. If utilizing jaggery, palm sugar, palm jaggery or coconut sugar – when the kheer is finished, place it in your kitchen counter-top for 4 to five minutes. This may cool it a bit. Then, add any of those grated or chopped sweeteners. Combine and serve.
- Flavorings: I all the time add inexperienced cardamom powder or saffron (kesar) in my kheer recipes. However you may experiment and add any vibrant floral flavors like orange extract, rose water, screw pine water, vanilla extract, floor cinnamon, lavender extract, or something you fancy.
- Nuts: You possibly can all the time add your selection of nuts and dry fruits. Select almonds, walnuts, pine nuts, pistachios, dates, dried figs, chironji (charoli), and so on. You may also skip including the nuts or dry fruits altogether.
- Vegan possibility: Make the kheer with almond milk. Observe these steps – first prepare dinner sabudana in water till softened utterly. Add almond milk, sugar and gently simmer. Don’t boil. End off with the nuts or dry fruits. Use the identical technique if including coconut milk. Let the coconut milk turn out to be heat or get heated gently and don’t boil.
- Storage: Refrigerate the leftover kheer for about 2 to three days.
Extra Kheer Recipes To Attempt!
Navratri & Fasting Recipes
Navratri & Fasting Recipes
Navratri & Fasting Recipes
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Sabudana Kheer | The right way to make Sabudana Kheer
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Prevent your screen from going dark while making the recipe
Rinse the sabudana pearls until the water runs clear of the starch.
Take a thick bottomed pan or sauce pan in which you will be making the kheer.
Add the rinsed sabudana pearls and water in the pan.
Cover and let the pearls get soaked in the water for 15 to 20 minutes.
Making sabudana kheer
Later keep this pan on the stovetop and begin to cook the sabudana pearls.
Meanwhile heat or warm the milk too. No need to boil the milk.
After 4 to 5 minutes, add the milk to the pan and continue to cook.
Add sugar and green cardamom powder and simmer till the sabudana have cooked well and softened – for about 20 to 25 minutes on a low to medium heat.
The sabudana pearls should be soft and look translucent after they are cooked really well. They should not be hard or dense or chewy. This means that they need to be cooked for some more time.
Keep on stirring often so that the kheer or the cooked sabudana does not stick to the bottom of the pan.
Turn off the heat and add cashews and raisins. Do a taste test and add more sugar if the kheer has a less sweet taste.
Easily adjust the consistency of the kheer by adding less or more milk. Keep in mind that the consistency thickens on cooling.
Garnish with a few saffron strands while serving.
Serve Sabudana Kheer hot or warm or chilled.
- Soaking: You can opt to soak sabudana in water for 2 to 3 hours. Soaking sabudana reduces the cooking time of the kheer.
- Cooked sabudana texture: Sabudana should be soft, slightly sticky, and look translucent after they have been cooked really well. They should not be hard or dense.
- Choose the right sabudana: Use the regular-sized sabudana available in the market. Do not use nylon sabudana which comes in large size as well as small size.
- Nuts: You can always add your choice of nuts and dry fruits. You can even skip adding the nuts, dry fruits altogether.
- Flavorings: You can experiment and add any bright or floral flavors like orange extract, rose water, screw pine water, vanilla extract, lavender extract, cinnamon powder, or anything you fancy.
- Sweeteners: In place of sugar, you can add any sweetener. If using jaggery, palm sugar, palm jaggery, or coconut sugar, when the kheer is done, place it on your kitchen counter-top for 4 to 5 minutes. This will cool it a bit. Add grated or chopped jaggery, palm sugar, coconut sugar, or palm jaggery. Mix and serve.
- Vegan option: Follow these steps with almond milk – first cook sabudana pearls in water until they are completely softened. Add almond milk, sugar and gently heat to a slight simmer. Do not boil. Finish off with the cashews and raisins. If adding coconut milk, let it become warm or get heated gently and do not boil.
- Storage: Leftover kheer can be refrigerated for 2 to 3 days.
Sabudana Kheer | How to make Sabudana Kheer
Amount Per Serving
Calories 294 Calories from Fat 72
% Daily Value*
Saturated Fat 4g25%
Vitamin A 264IU5%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 2mg2%
Vitamin D 2µg13%
Vitamin E 1mg7%
Vitamin K 3µg3%
Vitamin B9 (Folate) 10µg3%
* Percent Daily Values are based on a 2000 calorie diet.
This Sabudana Kheer recipe post from the archives first published in September 2013 has been updated and republished on March 2023.