From most important course and snacks to desserts – sago or sabudana is a flexible ingredient that’s used to make a wide range of dishes and has many makes use of in Indian delicacies. It is usually a favourite of us Indians, particularly in the course of the Hindu fasting or vrat season. Whilst you could crush over the common khichdis and vadas made with sabudana, right here’s an Indian dessert made with it, which is all issues delish. Sabudana Kheer, the candy pudding made with sago, milk and sugar can also be a preferred choose as fasting meals in the course of the Hindu Navratri Festival. Easy and straightforward to make, and completely scrumptious.
About Sabudana Kheer
Like I discussed earlier, Sabudana Kheer is mainly an Indian candy pudding, through which the principle ingredient is sago or tapioca pearls (sabudana). Along with this, it additionally has entire milk, sugar and flavorings like inexperienced cardamom powder, nuts and saffron that ends in a yummy dessert.
My Sabudana Kheer recipe is tremendous straightforward and easy to arrange. That is additionally our household’s favourite kheer and we make it fairly often. We additionally make this sago kheer throughout our vrat days for the competition of Navratri.
Clearly, I’ve realized to make Sabudana Kheer from my household and so, this recipe too is a keeper recipe – one we’ve been making for a few years. This candy dish is sort of well-liked as fasting meals throughout many non secular festivals in India.
On this recipe of Sabudana Kheer, I cook dinner the sabudana in water first, which helps in cooking them sooner within the later phases. You may select to cook dinner the sago pearls in milk, however it’ll take extra time.
After the milk is added, the sabudana is slowly simmered additional, which softens the sago utterly by breaking among the tapioca pearls. This course of releases the starch from the sabudana which helps in thickening the kheer too. The top result’s a creamy, clean scrumptious Sabudana Kheer.
Step-by-Step Information
make Sabudana Kheer
1. Rinse ½ cup sabudana (sago) for few occasions in operating water till the water runs away from starch.
Soak it in 2 cups of contemporary clear filtered water for 15 to twenty minutes in a thick bottomed pan or a saucepan. My methodology is extraordinarily useful and useful if in case you have forgotten to soak sabudana.
2. Place this pan in your stovetop and cook dinner sabudana till you see the pearls beginning to float on prime. They unfastened their denseness and turn out to be gentle.
The opaqueness within the tapioca pearls provides method to translucency and so they begin swelling up. This takes about 5 to six minutes on low to medium warmth.
3. Subsequent, add 2 cups entire milk, ½ teaspoon inexperienced cardamom powder and stir.
4. Add 4 to five tablespoons uncooked sugar or as wanted in accordance with your style preferences.
5. Proceed to simmer until the sabudana pearls have softened nicely and the kheer has thickened. This takes about 20 to 25 minutes on low to medium warmth.
Stir usually, in order that the kheer or sabudana doesn’t persist with the underside of the pan.
A number of the tapioca pearls would break too and in addition assist in the thickening of the kheer.
These sago pearls are plain starch and this helps within the thickening. Flip off the warmth and add cashews and raisins or select so as to add your most popular nuts.
Do a style check and add extra sugar if the kheer feels much less candy to you.
6. Serve the creamy Sabudana Kheer sizzling, heat or chilled. If you need, you may garnish the kheer with a couple of saffron strands or some chopped cashews.
Serving Ideas
You may serve or relish the flavors and texture of the Sabudana Kheer by serving it both sizzling or heat. It will also be refrigerated and served chilled. Whereas serving, you may garnish the kheer with some extra nuts.
Sabudana Kheer might be consumed by itself or served as part of a satvik (no onion, no garlic) meal or platter.
Consistency of Sabudana Kheer
This Sabudana Kheer has a creamy and clean consistency. To attain this, simply keep in mind to cook dinner the sabudana very nicely.
As soon as cooked, the sago pearls shouldn’t offer you any resistance once you chew into them. Which means, the pearls shouldn’t really feel arduous to your tooth.
Sabudana Kheer naturally thickens after cooling. So, bear in mind the consistency you need, in case you need to serve it chilly.
You may alter the consistency by including roughly milk. For a barely skinny consistency add extra milk and vice versa.
If the kheer turns into too thick, you may alter the consistency by including some milk to it whereas serving. Sabudana Kheer is simple to digest too.
What’s Sabudana
Sabudana can also be known as as ‘sago’ or ‘tapioca pearls.’ These are small spherical formed pearls produced from the starch obtained from the roots of the cassava plant (yuca, tapioca). Therefore, aptly named in order nicely.
In northern and western components of India, these opaque white pearls are known as ‘sabudana.’ In Kannada, it is called ‘sabbakki;’ in Tamil, it’s known as ‘javvarisi;’ in Telugu, it’s known as ‘saggubiyyam’ and in Malayalam, it is called ‘chowari.’ It might have some extra names relying upon which regional delicacies it’s utilized in.
Sabudana is pure starch. Thus, it one of many quintessential substances that is part of fasting meals. Sago pearls are additionally gluten-free.
Along with this luscious and creamy Sabudana Kheer, we make plenty of snacks with it like Sabudana Khichdi, Sabudana Vada, Sabudana Tikki, and so on.
Professional Ideas
- Soaking: My recipe doesn’t name for soaking sabudana for hours. So, actual useful, if in case you have forgotten to soak sabudana. However if in case you have time, then you may soak sabudana for two to three hours. Soaking sabudana will cut back the cooking time.
- Select the fitting sabudana: For making Sabudana Kheer, use the common sized sabudana obtainable out there. Don’t use nylon sabudana which is available in massive sizes in addition to small sizes.
- Cooked sabudana texture: After cooking nicely, sabudana needs to be smooth, barely sticky and look translucent. They shouldn’t be dense, chewy or have any chew to them.
- Sweeteners: Instead of sugar, you may add any sweetener. If utilizing jaggery, palm sugar, palm jaggery or coconut sugar – when the kheer is completed, place it in your kitchen counter-top for 4 to five minutes. This can cool it a bit. Then, add any of those grated or chopped sweeteners. Combine and serve.
- Flavorings: I at all times add inexperienced cardamom powder or saffron (kesar) in my kheer recipes. However you may experiment and add any vibrant floral flavors like orange extract, rose water, screw pine water, vanilla extract, floor cinnamon, lavender extract, or something you fancy.
- Nuts: You may at all times add your alternative of nuts and dry fruits. Select almonds, walnuts, pine nuts, pistachios, dates, dried figs, chironji (charoli), and so on. You may as well skip including the nuts or dry fruits altogether.
- Vegan possibility: Make the kheer with almond milk. Comply with these steps – first cook dinner sabudana in water till softened utterly. Add almond milk, sugar and gently simmer. Don’t boil. End off with the nuts or dry fruits. Use the identical methodology if including coconut milk. Let the coconut milk turn out to be heat or get heated gently and don’t boil.
- Storage: Refrigerate the leftover kheer for about 2 to three days.
Extra Kheer Recipes To Strive!
Navratri & Fasting Recipes
Navratri & Fasting Recipes
Navratri & Fasting Recipes
Sweets Recipes
Please you should definitely price the recipe within the recipe card or go away a remark under if in case you have made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Sabudana Kheer | make Sabudana Kheer
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Prevent your screen from going dark while making the recipe
Soaking Sabudana
Rinse the sabudana pearls until the water runs clear of the starch.
Take a thick bottomed pan or sauce pan in which you will be making the kheer.
Add the rinsed sabudana pearls and water in the pan.
Cover and let the pearls get soaked in the water for 15 to 20 minutes.
Making sabudana kheer
Later keep this pan on the stovetop and begin to cook the sabudana pearls.
Meanwhile heat or warm the milk too. No need to boil the milk.
After 4 to 5 minutes, add the milk to the pan and continue to cook.
Add sugar and green cardamom powder and simmer till the sabudana have cooked well and softened – for about 20 to 25 minutes on a low to medium heat.
The sabudana pearls should be soft and look translucent after they are cooked really well. They should not be hard or dense or chewy. This means that they need to be cooked for some more time.
Keep on stirring often so that the kheer or the cooked sabudana does not stick to the bottom of the pan.
Turn off the heat and add cashews and raisins. Do a taste test and add more sugar if the kheer has a less sweet taste.
Easily adjust the consistency of the kheer by adding less or more milk. Keep in mind that the consistency thickens on cooling.
Garnish with a few saffron strands while serving.
Serve Sabudana Kheer hot or warm or chilled.
- Soaking: You can opt to soak sabudana in water for 2 to 3 hours. Soaking sabudana reduces the cooking time of the kheer.
- Cooked sabudana texture: Sabudana should be soft, slightly sticky, and look translucent after they have been cooked really well. They should not be hard or dense.
- Choose the right sabudana: Use the regular-sized sabudana available in the market. Do not use nylon sabudana which comes in large size as well as small size.
- Nuts: You can always add your choice of nuts and dry fruits. You can even skip adding the nuts, dry fruits altogether.
- Flavorings: You can experiment and add any bright or floral flavors like orange extract, rose water, screw pine water, vanilla extract, lavender extract, cinnamon powder, or anything you fancy.
- Sweeteners: In place of sugar, you can add any sweetener. If using jaggery, palm sugar, palm jaggery, or coconut sugar, when the kheer is done, place it on your kitchen counter-top for 4 to 5 minutes. This will cool it a bit. Add grated or chopped jaggery, palm sugar, coconut sugar, or palm jaggery. Mix and serve.
- Vegan option: Follow these steps with almond milk – first cook sabudana pearls in water until they are completely softened. Add almond milk, sugar and gently heat to a slight simmer. Do not boil. Finish off with the cashews and raisins. If adding coconut milk, let it become warm or get heated gently and do not boil.
- Storage: Leftover kheer can be refrigerated for 2 to 3 days.
Nutrition Facts
Sabudana Kheer | How to make Sabudana Kheer
Amount Per Serving
Calories 220 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 15mg5%
Sodium 80mg3%
Potassium 249mg7%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 19g21%
Protein 5g10%
Vitamin A 202IU4%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.2mg12%
Vitamin B3 (Niacin) 0.2mg1%
Vitamin B6 0.1mg5%
Vitamin B12 1µg17%
Vitamin C 1mg1%
Vitamin D 1µg7%
Vitamin E 0.1mg1%
Vitamin K 2µg2%
Calcium 160mg16%
Vitamin B9 (Folate) 2µg1%
Iron 1mg6%
Magnesium 34mg9%
Phosphorus 157mg16%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
This Sabudana Kheer recipe post from the archives first published in September 2013 has been updated and republished on March 2023.
Source link
