Sabudana also known as sago 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 Sabudane ki Khichdi often for breakfast and light supper. Whereas, Sabudane Ki Kheer is the commonest type of sweet dish, enjoyed during the fasting period, as well during celebrations and festivals and without exception, it is made in my home as well. It is delicious, mildly flavored and very easy to prepare. This dish is highly nutritious and therefore, this 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. Sabudane Ki 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 Sabudane Ki 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:
Sabudane ki Kheer
- Full cream milk - 1 lt
- Sabudana ( small ) - ½ cup
- Kesar - a few threads
- Cardamom powder - ½ tsp
- Sugar - ½ cup
- Dry fruits to garnish
- 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 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.
- Garnish with pistachios and almond slivers.