Sabudana Kheer or Sago Kheer is the commonest type of sweet dish, enjoyed during the fasting period, as well during celebrations and festivals. This Tapioca Pudding or Sago Pudding is a fav Indian dessert and is super easy to make as well. Here is how to make it.
Sabudana also known as sago pearls or tapioca pearls are very salubrious. Since sago has a bland taste by itself, the addition of spices, dry fruits and milk is a great way to use this ingredient.
Sago can be used in myriad different ways. It can replace rice dishes, added into desserts and cooked for a filling breakfast as well.
In India, sabudana is mostly eaten during fast or vrats as we popularly call them, however, the delicacies made during vrats are so tempting that one feels like eating them even on general days.
I prepare Sabudana Khichdi often for breakfast and light supper. Another fav is this sabudana Kheer.
It is delicious, mildly flavored and very easy to prepare. This dish is highly nutritious and therefore, this tapioca kheer is a good option to make during fasting days.
Even when we are not fasting, Sabudane Ki Kheer gets made at my home at least once in a month because we all have a sweet tooth and a quick to make dessert is always on my mind.
Sabudana Kheer or Sago Kheer is very easy to come up with and it so creamy, succulent that one feels like preparing this dessert as often as one can.
My kiddo doesn’t like sabudana very much but when it comes to Sabudana Kheer, he relishes it without realizing anything at all.
Bring home a pack of sago and prepare Sabudane Ki Kheer whenever you crave for a dessert.
Below is the step by step guide for making this yummy dessert:
How to make it with Jaggery
Add 1/4 cup jaggery and 1/4 cup water in a pan.
Cook until jaggery is melted. Strain the mixture through a mesh strainer and cool completely.
Now add this water once the sabudana is cooked in place of sugar.
Once you perfect the basic recipe and enjoy it fully, you can go ahead and try the variants that includes Mango, Chikoo, Rose or just about any flavor that you like.
Add fruit puree to the cooked and cooled kheer or add your choice of syrups to it for a change in flavour.
You can make Vegan Sabudana Kheer by cooking the sabudana in vegan milk like coconut milk, soy milk or cashew milk.
You can also add grated lauki or carrots in this kheer.
How to make it in Instant Pot (Pressure Cooker)
Make this kheer in Instant Pot or a pressure cooker for a quick hassle-free version.
Add milk and soaked sabudana in Instant Pot. Press manual and cook the kheer on low pressure for 10 minutes. Open the lid once the pressure is released and add sugar, cardamom powder etc and mix well.
If making in regular Indian style pressure cooker, cook the milk and soaked sabudana for 2 whistles on high and then simmer the heat to low.
Cook for another 5 minutes and then open the lid once the pressure is released.
Making it for babies
Cook the sabudana in water instead of milk.
Once it is cooked, add mashed dates cook for 2-3 minutes. Once it’s cooled down, add breastmilk or formula.
You can also add coconut milk or regular milk at the end and boil it for 2-3 minutes.
You might also like
Step by Step Recipe
Wash and soak sabudana in 1/2 cup water for 4-5 hours.
Heat milk in a heavy bottom pan.
When the milk comes to a boil, add the soaked sabudana and saffron strands.
Simmer the heat and let the kheer cook till it gets thick and the sabudana are cooked. (Approx 40-60 minutes)
Add the sugar and cardamom powder.
Sabudana Kheer Recipe
- 1 litre Full cream milk
- 1/2 cup Sabudana
- 15-20 strands Kesar
- 1/2 tsp Cardamom powder
- 1/4 cup Sugar
- Wash and soak sabudane in 1/2 cup water for 4-5 hours.
- Heat milk in a heavy bottom pan.
- When the milk comes to a boil, add the soaked sabudane and saffron strands.
- Simmer the heat and let the kheer cook till it gets thick and the sabudane are cooked. ( approx 40-60 minutes )
- Keep stirring in between.
- Add the sugar and cardamom powder and mix well.
- Garnish with pistachios and almond slivers.
- Serve hot or chilled.