Sabudana Kheer or Sago Pudding

Sabudana Kheer aka Sago Pudding

Sago is beautiful white pearls extracted from the tapioca root. Sago is consumed in all over the world in both sweet and savory dishes. If we talk about India, People use mostly in the days of Navratra (9 auspicious days festival celebrated in India). Vada, Khichdi, and Kheer is the most popular dishes made by sabudana. There are a lot many benefits of these, some of which are mentioned below in the picture.

I know after knowing about the amazing benefits of these white pearls i.e. Sabudana, you would really be eager to know about the recipes about this. So let me share with you one of my favorites which is Sabudana Kheer aka Sago Pudding.

Recipe

Serves 5-6 people

Cooking Time - 25-30 mins 

Preparation Time - 5 minutes

Ingredients

• Milk- 1 Ltr.
• Sugar -1/4 cup
• Soaked Sago/ Sabudana- 1 cup
• Saffron (Kesar)- 10-12 strands.
• Cardamom Powder- 1 Tbspn
• Dryfruits for garnish

Sago, Sugar, Cardamom Powder, Saffron water, Nuts

Milk

Methods

• Put the milk to boil at medium-high temperature and keep stirring it, to avoid it sticking to the bottom of the pan. Boil it till it becomes thick and reduces to around half ltrs.  

• Once the milk starts getting thick, add sugar and soaked saffron into the milk and let it simmer for 7-8 minutes.

• After that further, add cardamom powder and sabudana and simmer it again for 5-7 minutes or until the sago becomes transparent. 

• Garnish it with the nuts of your choice. I love this with cashew and pistachio

• Put this it in refrigerator and chill for around  3-4 hrs and then served it chilled.

Some important cooking tips 

• Always soak the saffron strands in lukewarm water, to obtain the best color and flavor.

• Wash the sago or sabudana with 2-3 water and then soak it in water only to the level it covers the sago to remove the excess starch.

• Add a little bit of ghee and a little bit of water in the pan before boiling the milk to avoid it sticking it to the bottom of the pan.

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