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    Whisk Affair » Recipes » Indian Sweets & desserts » Rose Sabudana Kheer

    Published: Sep 20, 2022 | Last Updated On: Feb 15, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Rose Sabudana Kheer

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    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).

    Here are more kheer recipes that you may like – Seviyan Kheer, Chikoo Kheer, Orange Kheer, Thandai Kheer, Badam Kheer, Makhana Kheer, and Rice Kheer.

    Rose sabudana kheer served in a bowl.
    Jump to:
    • About Rose Sabudana Kheer
    • Ingredients
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    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).

    Double or triple the recipe if making for a bigger crowd.

    Ingredients

    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.

    Storage Suggestions

    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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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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).

    Rose Sabudana Kheer Recipe

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6 people
    Calories: 202kcal
    Author: Neha Mathur

    Ingredients 

    • 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)
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    Instructions

    • 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.

    Notes

    If you have forgotten to soak the sabudana beforehand, then soak it in boiling hot water for 30 minutes. It will be ready to use.
    Never add the sabudana to the pan before the milk comes to a rolling boil. Doing so might curdle the milk.

    Nutrition

    Calories: 202kcal | Carbohydrates: 30g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 93mg | Potassium: 313mg | Fiber: 1g | Sugar: 20g | Vitamin A: 296IU | Vitamin C: 1mg | Calcium: 245mg | Iron: 0.03mg
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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

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