Rose Sabudana Kheer Recipe

5 from 1 vote

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.

Prep Time5

Cook Time30

Total Time35

Course: Dessert

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: people

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.

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.