From fundamental 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. Additionally it is 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 Competition. Easy and straightforward to make, and completely scrumptious.
About Sabudana Kheer
Like I discussed earlier, Sabudana Kheer is principally an Indian candy pudding, during 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 leads to 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 pageant of Navratri.
Clearly, I’ve discovered to make Sabudana Kheer from my household and so, this recipe too is a keeper recipe – one now we have been making for a few years. This candy dish is sort of standard as fasting meals throughout many spiritual festivals in India.
On this recipe of Sabudana Kheer, I prepare dinner the sabudana in water first, which helps in cooking them sooner within the later phases. You possibly can select to prepare 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 fully by breaking a number of the tapioca pearls. This course of releases the starch from the sabudana which helps in thickening the kheer too. The tip result’s a creamy, clean scrumptious Sabudana Kheer.
Step-by-Step Information
The right way to make Sabudana Kheer
1. Rinse ½ cup sabudana (sago) for few occasions in working 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 you probably have forgotten to soak sabudana.
2. Place this pan in your stovetop and prepare dinner sabudana till you see the pearls beginning to float on prime. They unfastened their denseness and turn into gentle.
The opaqueness within the tapioca pearls provides technique to translucency they usually 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 keeping with your style preferences.
5. Proceed to simmer until the sabudana pearls have softened properly 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 follow the underside of the pan.
A few 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 well-liked nuts.
Do a style take a look at and add extra sugar if the kheer feels much less candy to you.
6. Serve the creamy Sabudana Kheer sizzling, heat or chilled. In order for you, you’ll be able to garnish the kheer with a number of saffron strands or some chopped cashews.
Serving Ideas
You possibly can serve or relish the flavors and texture of the Sabudana Kheer by serving it both sizzling or heat. It can be refrigerated and served chilled. Whereas serving, you’ll be able to garnish the kheer with some extra nuts.
Sabudana Kheer will 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 realize this, simply bear in mind to prepare dinner the sabudana very properly.
As soon as cooked, the sago pearls shouldn’t provide you with any resistance if you chew into them. Which means, the pearls shouldn’t really feel onerous to your tooth.
Sabudana Kheer naturally thickens after cooling. So, take into account the consistency you need, in case you need to serve it chilly.
You possibly can modify 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’ll be able to modify the consistency by including some milk to it whereas serving. Sabudana Kheer is straightforward to digest too.
What’s Sabudana
Sabudana can also be known as as ‘sago’ or ‘tapioca pearls.’ These are small spherical formed pearls constituted of the starch obtained from the roots of the cassava plant (yuca, tapioca). Therefore, aptly named in order properly.
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 components that is part of fasting meals. Sago pearls are additionally gluten-free.
Along with this luscious and creamy Sabudana Kheer, we make a whole lot of snacks with it like Sabudana Khichdi, Sabudana Vada, Sabudana Tikki, and so on.
Skilled Ideas
- Soaking: My recipe doesn’t name for soaking sabudana for hours. So, actual useful, you probably have forgotten to soak sabudana. However you probably have time, then you’ll be able to soak sabudana for two to three hours. Soaking sabudana will scale back the cooking time.
- Select the fitting sabudana: For making Sabudana Kheer, use the common sized sabudana accessible out there. Don’t use nylon sabudana which is available in massive sizes in addition to small sizes.
- Cooked sabudana texture: After cooking properly, sabudana ought to be delicate, barely sticky and look translucent. They shouldn’t be dense, chewy or have any chew to them.
- Sweeteners: Rather than sugar, you’ll be able to add any sweetener. If utilizing jaggery, palm sugar, palm jaggery or coconut sugar – when the kheer is finished, place it in your kitchen counter-top for 4 to five minutes. This may cool it a bit. Then, add any of those grated or chopped sweeteners. Combine and serve.
- Flavorings: I all the time add inexperienced cardamom powder or saffron (kesar) in my kheer recipes. However you’ll be able to 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 possibly can all the time add your alternative of nuts and dry fruits. Select almonds, walnuts, pine nuts, pistachios, dates, dried figs, chironji (charoli), and so on. You can even skip including the nuts or dry fruits altogether.
- Vegan choice: Make the kheer with almond milk. Comply with these steps – first prepare dinner sabudana in water till softened fully. 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 into 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 make sure to price the recipe within the recipe card or depart a remark beneath you probably have made it. For extra veetarian inspirations, Signal Up for my emails or comply with me on Instagram, Youtube, Fb, Pinterest or Twitter.
Sabudana Kheer | The right way to make Sabudana Kheer
Prep Time 15 minutes
Cook dinner Time 20 minutes
Whole Time 35 minutes
Forestall your display from going darkish whereas making the recipe
Soaking Sabudana
Rinse the sabudana pearls till the water runs away from the starch.
Take a thick bottomed pan or sauce pan during which you can be making the kheer.
Add the rinsed sabudana pearls and water within the pan.
Cowl and let the pearls get soaked within the water for 15 to twenty minutes.
Making sabudana kheer
Later maintain this pan on the stovetop and start to prepare dinner the sabudana pearls.
In the meantime warmth or heat the milk too. No must boil the milk.
After 4 to five minutes, add the milk to the pan and proceed to prepare dinner.
Add sugar and inexperienced cardamom powder and simmer until the sabudana have cooked properly and softened – for about 20 to 25 minutes on a low to medium warmth.
The sabudana pearls ought to be delicate and look translucent after they’re cooked rather well. They shouldn’t be onerous or dense or chewy. Which means they have to be cooked for some extra time.
Carry on stirring usually in order that the kheer or the cooked sabudana doesn’t follow the underside of the pan.
Flip off the warmth and add cashews and raisins. Do a style take a look at and add extra sugar if the kheer has a much less candy style.
Simply modify the consistency of the kheer by including much less or extra milk. Understand that the consistency thickens on cooling.
Garnish with a number of saffron strands whereas serving.
Serve Sabudana Kheer sizzling or heat or chilled.
- Soaking: You possibly can choose to soak sabudana in water for two to three hours. Soaking sabudana reduces the cooking time of the kheer.
- Cooked sabudana texture: Sabudana ought to be delicate, barely sticky, and look translucent after they’ve been cooked rather well. They shouldn’t be onerous or dense.
- Select the fitting sabudana: Use the regular-sized sabudana accessible out there. Don’t use nylon sabudana which is available in massive dimension in addition to small dimension.
- Nuts: You possibly can all the time add your alternative of nuts and dry fruits. You possibly can even skip including the nuts, dry fruits altogether.
- Flavorings: You possibly can experiment and add any vivid or floral flavors like orange extract, rose water, screw pine water, vanilla extract, lavender extract, cinnamon powder, or something you fancy.
- Sweeteners: Rather than sugar, you’ll be able to add any sweetener. If utilizing jaggery, palm sugar, palm jaggery, or coconut sugar, when the kheer is finished, place it in your kitchen counter-top for 4 to five minutes. This may cool it a bit. Add grated or chopped jaggery, palm sugar, coconut sugar, or palm jaggery. Combine and serve.
- Vegan choice: Comply with these steps with almond milk – first prepare dinner sabudana pearls in water till they’re fully softened. Add almond milk, sugar and gently warmth to a slight simmer. Don’t boil. End off with the cashews and raisins. If including coconut milk, let it turn into heat or get heated gently and don’t boil.
- Storage: Leftover kheer will be refrigerated for two to three days.
Diet Info
Sabudana Kheer | The right way to make Sabudana Kheer
Quantity Per Serving
Energy 220 Energy from Fats 54
% Day by day Worth*
Fats 6g9%
Saturated Fats 3g19%
Polyunsaturated Fats 1g
Monounsaturated Fats 2g
Ldl 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 Ok 2µg2%
Calcium 160mg16%
Vitamin B9 (Folate) 2µg1%
Iron 1mg6%
Magnesium 34mg9%
Phosphorus 157mg16%
Zinc 1mg7%
* P.c Day by day Values are primarily based on a 2000 calorie weight-reduction plan.
This Sabudana Kheer recipe submit from the archives first printed in September 2013 has been up to date and republished on March 2023.
