Creamy, luscious, and delicious, Sabudana Kheer is an Indian Dessert made using sago pearls, milk, and sugar. This Sago Pudding is flavored with saffron and cardamom. Here is how to make it.
What is Sabudana Kheer?
Sabudana Kheer, this mildly flavored Kheer definitely needs no introduction as it is extremely popular in India during festivals, special occasions or especially, during fasting days.
I prepare a lot of varieties of Kheer at home, most common being rice and seviyan, but there is something about this Sabudana ki Kheer, that it always steals the show. Soft Sabudana or sago pearls just melts in your mouth, when you take a bite of this creamy and rich Kheer.
Sabudana is a very popular ingredient in India. It is called Javvarisi in Tamil, Sabakki in Kannada, Sagubiyyam in Telugu and Sabudana in Hindi, Gujarati and Marathai.
It is also called tapioca pearls as it is made from the roots of Tapioca or Cassava. Rich in starch, it is basically a processed food.
High in carbs and starch and very low in protein, vitamins, and minerals, it is generally cooked with other nutritious ingredients to balance the dish.
Due to its high Instant energy, it is a favorite ingredient to use during fasting days. It is also preferred during summers as it cools downs and maintains the internal body temperature.
So, bring home a pack of sago and prepare Sabudane Ki Kheer whenever you crave for a dessert. And if you try it, do not forget to tell me how you liked it?
This Sago Kheer is,
- Easy & Quick
- Gluten-Free and Vegetarian
- Can be made Vegan
- Rich & Creamy
- Perfect for occasional sweet
- Apt for fasting days
Milk – Use full cream milk to prepare this Kheer, as it results in a creamy and rich taste. You can use low fat and skim milk too, but the end result will differ. To make the kheer vegan, you can also use almond milk or coconut milk.
Sabudana – Sabudana is soaked for a minimum of 4 to 5 hours, to make it soft and then added to the Kheer. If you forget to soak the sabudana and don’t have enough time, then soak it in boiling hot water for 30 mins.
Kesar – Kesar or Saffron, adds a nice hint of yellow colour along with a subtle flavour. You can choose to skip it.
Cardamom Powder – This plays an important role when it comes to flavor the Kheer. Add in cardamom powder and if you cannot find cardamom powder, you can add crushed cardamom seeds too.
Sugar – You can adjust the amount of sugar as per your taste. You can even substitute it with jaggery as a healthy alternative. If using jaggery, add it only once the kheer is completely cooked and slightly cooled, otherwise it can split the milk.
You can also use dates puree to sweeten the kheer.
How to make Sabudana Kheer?
Wash and soak sabudana in ½ 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.
Serve hot or chill it before serving.
Frequently Asked Questions
Make this kheer in Instant Pot or a pressure cooker for a quick hassle-free version. Add milk, saffron, and soaked sabudana in Instant Pot. Press PRESSURE COOK and cook the kheer for 8 minutes. Open the lid once the pressure is released and add sugar and cardamom powder and mix well.
If making in a 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.
Cook the sabudana in water instead of milk. Once it is cooked, add mashed dates and 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.
Once you perfect the basic recipe and enjoy it fully, you can go ahead and try the variants that include 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 also add grated lauki or carrots in this kheer.
You ca add nuts roasted in little ghee once the kheer is cooked.
Sabudana Kheer will last in the fridge for about 3 to 4 days when stored in an airtight container. You can serve it chilled or heat it in a pan or microwave until nice and warm.
Pro Tips By Neha
If you have less time in your hands, soak sabudana or tapioca pearls in boiling hot water for about 30 minutes.
Use full fat or whole milk to get that creamy texture in the Kheer.
You can also add finely chopped dates instead of sugar for a healthy alternative.
To make it even more rich, add in dry fruits such as almonds, cashews, raisins and pistachios.
Sabudane ki Kheer thicken once cooled. So keep the consistency in mind.
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Sabudana Kheer Recipe
- 1 litre Full cream milk
- ½ cup Sabudana
- 15-20 strands Kesar
- ½ tsp Cardamom powder
- ¼ cup Sugar
- Wash and soak sabudane in ½ 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 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.