Sabudana Kheer Recipe (with Step by Step Photos)

It is probably the most common type of sweet and delicious food served on fasting days. However, one does not need to be on fast to enjoy it!! As name suggests this traditional Indian sweet is made from small size sago pearls. This sabudana kheer recipe is one of the easiest Indian dessert recipes and can be prepared in less than 20 minutes.
Sago Kheer-Indian Style Tapioca Pudding
Ingredients:
1/2 cup Sabudana (tapioca or pearl sago)
4 cups (1 liter) Milk
4 tablespoons Sugar
1/4 teaspoon Cardamom Powder (Elaichi)
4-5 Saffron strands(kesar), dissolved in 1 tablespoon Milk
2 tablespoons sliced Almonds (optional)
1/2 cup Water
Directions:
  1. step-1
    Wash sabudana in water and drain them.
  2. step-2
    Soak them in 1/2 cup water for 2 hours. They will absorb almost all water and their size will increase. If you want to use large size sabudana, then soak them in 1 cup water for at least 5 hours before cooking.
  3. step-3
    Heat the milk in a heavy bottomed pan over medium flame.
  4. step-4
    When milk comes to boil, add soaked sabudana.
  5. step-5
    Add sugar and stir well until it dissolves completely.
  6. step-6
    Cook them until they turn transparent and soft or for around 10-15 minutes. Make sure to stir continuously.
  7. step-7
    Reduce heat to low and add cardamom powder and dissolved saffron.
  8. step-8
    Stir continuously and cook until milk turns thick. It will take approx 5-7 minutes.
  9. step-9
    Turn off the flame and transfer prepared sabudana kheer to a serving bowl. Garnish it with sliced almonds and serve warm or chilled.
Tips and Variations:
  • When kheer cools down it will become thick as sabudana will absorb almost all milk. If you want to serve it chilled, then add 1/2 cup milk and mix well before serving.
Taste: Sweet
Serving Ideas: Serve it as a warm or chilled dessert on fasting days or with masala puri and aloo curry in party, lunch or dinner.
Author:

9 Comments


Aug 02, 2016  by Amy
Awesome. I like it very much.

Jul 09, 2016  by Roopali kamle
I tried many recipes. Its was really awesome. Thanks for this great recipes with picture.

Jun 20, 2016  by Pooja Singh
It was really awesome. Thanks for this great recipe with pictures....

Jun 07, 2016  by Arzookiran
Perfect. Everything has been told very clearly.

View More Comments
Apr 12, 2016  by Sanghamittra
I really loved your this recipe. Its really delicious and mouth watering. I will definitely try this.I love desserts.

Dec 08, 2015  by Stefenie
I tried many recepies, its just yum!!!! Thanks.

Mar 10, 2015  by Zeba Sheikh
Hey, I have been following your dessert section specially made out of milk. Your desserts and the pictures look very tempting, I wish I could try my hands on them. Well I wanted to know what kind of milk do you use? I mean full fat? Just wanted to know since the color of the milk when it's reduced looks much different. Thanks for your reply in advance :)

Response: Hi Zeba, I use the full fat milk for most of the desserts (except bengali desserts) to get the creamy texture. The color of milk turns cream (off white / light yellow shade) when milk is boiled for longer duration and reduced in quantity.


Oct 01, 2014  by Coroline
I love French and Indian food, I prepared it for my husband and he said wonderful.

Response: .


Aug 18, 2014  by Jayshree
I made this kheer today, wow! it was a super hit. My sis never eats sabudana, but she really liked this kheer. Thank u for this wonderful recipe.

Post a comment ( * fields are required)