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Sabudana Kheer Recipe
- Prep Time: 05 minutes
- Cook Time: 25 minutes
- Total Time: 6 hours 30 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
Sabudana Kheer is an Indian traditional silky and creamy sweet payasam/pudding made with tapioca pearls (sago/sabudana), milk, sugar, thin coconut chips, flavoured with cardamom, and saffron. This gluten free pudding can be easily made in less than 30 minutes using simple ingredients, perfect for festivals, special occasions, or vrat (Hindu fasting days).
Scale
Ingredients
- ¼ cup medium size tapioca pearls (sabudana/sago)
- 2 cups milk (full-fat)
- 4 tablespoons sugar (or to taste)
- A handful of coconut chips/flakes
- 4 ground green cardamomsÂ
- 8–10 saffron strands (soaked in water)
Instructions
Preparation
- Rinse the sabudana 2-3 times with water.
- Soak them in ½ cup water for 6-8 hours then drain and set aside.
How to make Sabudana Kheer
- In a heavy bottom pan, heat 2 cups of full-fat milk over medium to high flame for 10 minutes.
- Stir frequently to prevent it from sticking to the bottom of the pan.
- Once the milk comes to a boil, add the drained sabudana to it.Â
- Stir occasionally and cook on low flame for 8 -10 minutes until the sabudana turns transparent and the milk thickens and reduces its consistency.
- Then add in sugar to taste. Continue stirring and cook for another 2 minutes.
- Now add a handful of thinly sliced coconut chips, ground cardamoms, and 8-10 saffron strands (soaked in water or in little milk).Â
- Mix well, simmer the kheer for another 2 minutes and the kheer is readyÂ
- Garnish with chopped nuts (optional).
- Serve hot, warm or cold.
Notes
- To make this kheer, you do not require to rinse sabudana many times to remove extra starch unlike we do for sabudana khichdi recipe. Rinse it just twice. The starch will make the kheer creamy and luscious.
- When the milk comes to a rolling boil then only add the sabudana to the pan, else the milk might curdle while cooking and will spoil the kheer.
- Make sure the sabudana is cooked well. Check it using your thumb and index finger.
- Remember, the kheer will thicken as it cools down or is refrigerated.
- Adjust the quantity of sugar as per your taste. As it is served cold, it tastes less sweet.Â
- Additionally, you can garnish the kheer with your favourite dry nuts on top.
- Category: Sweets
- Cuisine: Indian
Keywords: Tapioca Pudding Recipe, Easy Sabudana Dessert Recipe, Navratri Fasting Special Recipe, Sago Payasam
