Sabudana Kheer | Sabudana Payasam | Sago Pudding

Sabudana is mainly used to cook fasting recipes in India. I have already shared the recipe of
sabudana khichdi. “Sabudana kheer” is made from tapioca pearls (sago) and combined with milk
and nuts. It is a festive dessert recipe is made during fasting. It is ready in minutes apart from the time
needed to soak the sabudana.

Other indian sweet recipes which you may like on the blog:

Milk Cake

Oats Laddu | Easy Oats and Cashewnuts Laddu

Atta Ladoo (Whole wheat balls with almonds)

Pineapple Sheera | Pineapple Sooji Halwa | Pineapple Halwa | Pineapple Kesari

Atta Halwa | Atta Sheera (Whole Wheat flour Indian dessert)

Mango Shrikhand / Amrakhand (Mango Yogurt Pudding)

Serves: 4

Preparation time: 2 hours to soak

Cooking time: 20-25 mins.

Video:

Watch on youtube:

https://youtu.be/DRcxnfg6_Gs

Ingredients:

¼ cup sabudana/ sago/ tapioca pearls

½ cup water + to soak

4 tablespoons sugar

½ teaspoon cardamom powder (optional)

4-5 Cashews (chopped)

8-10 raisins

2 cups Milk

3-4 strands saffron/ kesar

Directions:

1. Wash the sabudana and soak it for 2-3 hours in water just to immerse them.
2. Check the sabudana by pressing it between the fingers after 2-3 hours.
3. If it is still hard, you need to soak it for some more time and add more water. (Time for soaking really varies on sabudana)
4. Once you are able to press the sabudana, drain it to remove any extra water.
5. In a heavy bottomed pan, add the soaked sabudana and ½ cup water on a low flame.
6. As the sabudana and water starts to boil, and it becomes a little starchy.
7. Now, add the milk and let it come to a boil. Keep stirring every 3-4 minutes.
8. Make a fine powder of the green cardamom using pestle and mortar and chop the nuts.
9. Now, add in sugar and mix well. Allow the sugar to mix in the kheer.
10. Add in saffron strands and mix.
11. Stir in nuts while pudding is boiling for a few more minutes, as the pudding thickens.
12. Remove from heat and transfer in serving bowls.
13. Garnish with raisins and refrigerate until ready to serve.

Tips:

• Do not make the kheer too thick in consistency as it tends to get thick with time on its own.
• As soon as you feel that the pudding is thick, switch off the flame.
• You can add your choice of nuts and skip saffron and cardamom powder. But these are recommended for added flavour.