Description
Sabudana Kheer is a rich and creamy Indian dessert made from sago pearls soaked in milk and sweetened with condensed milk. Enhanced by the aromatic flavors of cardamom and saffron, it is garnished with chopped almonds, pistachios, and cashews for added crunch. This delightful treat is often enjoyed during festivals and special occasions, embodying the essence of Indian culinary heritage. Here is the recipe:
Scale
Ingredients
For Soaking Sabudana:
- 2 cups Sabudana (sago), soaked
For Making Kheer:
- ¼ cup Water
- 2 litres Milk
- 10–12 strands Saffron (soaked in a little milk)
- ¼ cup Almond, sliced or chopped
- ¼ cup cashews (chopped)
- ¼ cup dry coconut, thinly sliced
- 2 tablespoons chironji seeds
- 1 teaspoon Cardamom powder
- 400 grams Sweetened condensed milk
Instructions
Soak the Sabudana:
- Wash 2 cups of sabudana thoroughly to remove excess starch.
- Soak the sabudana in enough water to cover it for about 4-5 hours or overnight until the pearls swell and soften.
To Make the Kheer:
- In a large kadhai or pot, add water and milk.
- Bring the mixture to a boil while stirring.
- Once the milk starts boiling, add the soaked sabudana and stir well to prevent it from sticking to the bottom.
- Cook on low flame, stirring occasionally, until the sabudana becomes translucent and soft, and the milk reduces to three-quarters of its original volume.
- Add the saffron strands soaked in milk, chopped nuts, and cardamom powder. Mix well and add the condensed milk.
- Let it cook for 7-8 minutes, allowing the flavors to meld.
- Remove from heat and let it cool slightly.
- Serve Sabudana Kheer warm or chilled, garnished with additional nuts and a sprinkle of saffron if desired.
Notes
- It is important to wash the sabudana thoroughly to remove excess starch, which can make the kheer gummy. Rinse until the water runs clear.
- For best results, soak the sabudana in enough water to cover it for 4-5 hours or overnight. This allows the pearls to swell and soften adequately, ensuring they cook evenly in the kheer.
- Using a wide, heavy-bottomed kadhai (wok) or pot helps distribute heat evenly and prevents the milk from burning or sticking to the bottom.
- When adding water and milk, stir continuously to prevent scorching or burning. This will also help create a creamy texture.
- Once the soaked sabudana is added, stir occasionally to ensure the pearls do not stick to the bottom and cook uniformly.
- Always cook on low flame after adding the sabudana. This slow cooking allows the milk to reduce properly and the flavors to develop without scorching.
- Keep an eye on the kheer as it cooks, stirring at intervals. The milk should reduce to about three-quarters of its original volume, creating a thick, creamy consistency.
- For a richer flavor and color, soak the saffron strands in warm milk before adding them to the kheer. This ensures maximum flavor infusion.
- You can customize the types of nuts according to your preference. Chopped pistachios or walnuts make great additions for extra crunch and nutrition.
- After adding the saffron, nuts, cardamom powder, and condensed milk, allow the kheer to cook for an additional 7-8 minutes. This step helps meld the flavors beautifully.
- After cooking, let the kheer cool slightly before serving. This helps thicken the kheer further and enhances the flavors.
- Sabudana Kheer can be served either warm or chilled, depending on your preference.
- Category: Fasting Food, Desserts
- Cuisine: Indian
Keywords: Sabudana Kheer, Indian dessert, Sago pudding, Kheer Recipe, Easy Kheer Recipe, Vrat Recipe