Sabudana Kheer or Sago kheer – is a rich a sweet dish, a creamy kheer recipe of tapioca pearls cooked in milk with sugar cardamom powder and nuts. Sabudane ki kheer is usually devoured during vrats or fasts in India. Most of the sabudana recipes are made during Navratri, Shivratri, Ekadashi and so on. But, that really do not restrict us to devour sabudana recipes in regular days, isn’t it? So, here is absolutely delicious creamy sabudana kheer recipe step by step with few basic ingredients available at home.
Well, we all know that sabudana is a pure starch extract from the root of tapioca. Hence it is high in carbs. Sabudana or sago pearls are actually very filling. Therefore it is a great way to induce it in your breakfasts. You can make it either in the form of sabudana khichdi, pulao, sabudana vada or sabudana kheer recipe.
Sabudana kheer has a mild flavours with goodness of nuts and milk into it along with sabudana makes it highly nutritious. We at our home, particularly, like sabudane ki kheer to be creamy. So, I cook the milk first until it reduces to 3/4 of its consistency. Then, I add soaked sabudana and simmer it again until creamy like rabdi. However, you can make its consistency as per your liking. Because, some like it little runny, some like it as porridge. While, some just boil it in milk for 10 minutes and done.
Sabudana Kheer Ingredients
Sabudane ki kheer is indeed very easy to prepare and hence makes a great option for dessert anytime. The recipe of sabudana kheer is made best when we use full fat milk. However, if you wish, then can use skimmed milk, but for me its a big NO.
For healthier version, you can swap the sugar with jaggery to make sabudane ki kheer. Also, the nuts can be of your choice, I have added almonds and cashew nuts with some raisins. You can opt for pistachios, pine nuts, dates, hazelnuts etc for more richness. Cardamom powder is a refreshing flavour enhencer, so do add it. Furthemore, I have not added saffron here, you can add it while simmering sabudana in milk.
Another important thing to mention here is, sabudane ki kheer thickens after cooling. So, cook until it reaches desired consistency keeping in mind that it will thicken further. You can serve it either warm or cold. So, without wasting much time, let’s head on to how to make sabudana kheer recipe at home.
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