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.
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.
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 flavour 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.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.