Sabudana Kheer Recipe – Creamy Sago Pudding for Fasting & Festive Occasions
Sabudana Kheer is a creamy and comforting Indian dessert made with sago (tapioca pearls), milk, sugar, and a touch of cardamom. Popular during fasting (vrat) days and festive occasions, this kheer is easy to prepare and can be served warm or chilled. Its rich, silky texture and nutty topping make it a favorite for both kids and adults.
Ingredients
- 1 cup sabudana (sago/tapioca pearls)
- 1 liter full-fat milk
- 3/4 cup sugar (adjust to taste)
- 4–5 teaspoons chopped dry fruits (cashews, almonds, pistachios)
- 1/4 teaspoon cardamom powder (elaichi)
Instructions
- Rinse sabudana thoroughly and soak it in water for 10–15 minutes.
- In a heavy-bottomed pan, warm the milk on medium flame.
- Once the milk is slightly warm, add the soaked sabudana to it.
- Stir the milk frequently to avoid sticking or burning at the bottom.
- After 10–12 minutes, the sabudana will turn transparent — a sign that they are cooked.
- Add cardamom powder, sugar, and chopped dry fruits. Mix well.
- Continue to stir gently until the milk thickens slightly.
- Turn off the heat and let it rest. Serve hot or chilled, garnished with extra nuts.
Chef’s Tips
- Vegan version: Use almond or coconut milk instead of dairy milk.
- Flavor additions: Add a few saffron strands soaked in warm milk for a rich aroma.
- Extra richness: Stir in a spoon of condensed milk towards the end for creamier texture.
- Nut-free version: Simply skip dry fruits if allergic.