Rose Sabudana Kheer is a delicious twist on the classic sabudana kheer with the addition of rose syrup. Make it for the upcoming festive season (vegetarian, gluten-free).
About Rose Sabudana Kheer
Rose Sabudana Kheer is a refreshing twist to the Classic Sabudana Kheer. The kheer is prepared with sago (tapioca pearls), milk, and condensed milk flavored with rose syrup.
This rose-flavored sago pudding is rich, creamy, and decadent and comes together in under 30 minutes. It is an excellent dessert for festivals, special occasions, or vrat (Hindu fasting days).
This kheer is also vegetarian and gluten-free.
Double or triple the recipe if making for a bigger crowd.
Here are more kheer recipes that you may like
- Seviyan Kheer
- Chikoo Kheer
- Orange Kheer
- Thandai Khee
- Badam Kheer
- Makhana Kheer
- Rice Kheer
- Semiya Payasam
Milk – Use whole milk (full-fat milk) to make kheer rich and creamy.
To make it vegan, you can use plant-based milk such as almond milk or coconut milk.
Sabudana – Use medium size sago (sabudana or tapioca pearls).
Condensed Milk – Adds an earthy sweetness and also makes the kheer creamier.
Rose Syrup – I use Rooh Af Za. You can use any readily available rose syrup.
Garnish the rose sago kheer with slivered almonds, pistachios, and dried rose petals.
Rose Sabudana Kheer will last in the fridge for about 3-4 days when stored in a clean, dry, air-tight container.
Serve it chilled or heat it in the pan or microwave until nice and warm.
It is not freezer friendly. It will curdle while thawing, which will ruin its taste and texture.
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Rose Sabudana Kheer Recipe
- ½ cup medium size sabudana
- ½ cup water (for soaking)
- 1 litre whole milk (full-fat milk)
- 2 tablespoons sweetened condensed milk
- 4 tablespoons rose syrup (I used rooh af za)
- Rinse sabudana with water.
- Note – Unlike the sabudana khichdi recipe where you have to rinse sabudana many times to get rid of the excess starch, sabudana kheer recipe requires you to wash it just once. We want the starch to make the kheer creamy and luscious.
- Soak it in ½ cup of water for 4-5 hours.
- Heat milk in a heavy bottom pan over medium-high heat. Stir frequently to prevent scorching at the bottom of the pan.
- When the milk comes to a boil, stir in the soaked sabudana.
- Reduce the heat to low and cook the kheer until it gets thick and the sabudana is cooked well (Approx 25-30 minutes), stirring at regular intervals.
- The consistency of the kheer should be flowy like custard.
- Post cooking, sabudana pearls must be soft, slightly sticky, and translucent. There shouldn’t be any bite in them.
- Keep in mind that the kheer will thicken considerably as it cools down.
- Stir in condensed milk and cook for another 2-3 minutes.
- Remove the pan from heat and let the kheer cool down to room temperature.
- Stir in rose syrup. Garnish with slivered almonds & pistachios and dried rose petals and serve hot or chilled.