Sabudana Kheer/Sago Payasam/Kheerni

Sabudana Kheer/Sago Payasam/Kheerni

Prep time:10 mins
Cooking Time: 20 mins
Total Time: 30 mins
Servings: 4 people

Sabudana or Sago kheer is an integral dish for traditional occasions in many parts of India. It is also prepared during fasting days 'Vrat'.  As a child I was dearly drawn towards this Sabudanan kheer. The luscious sago pearls in the kheer fascinated me as if I was eating genuine pearls. Till date I enjoy the soft sago pearls in the kheer. Sabudana kheer can be savored as a dessert too. It can be enjoyed hot or chilled. The sago pearls add creaminess and gloss to the kheer. The saffron strands give a nice flavor and rich golden color. What more could one desire for. pearls, gold and the dry fruits as gems in the kheer. A really rich dish par excellence!

Sabudana Kheer can made be made vegan by using coconut milk or almond milk. In that case the sago should be firstly cooked  in water. Then add the almond milk or coconut milk and simmer for a few minutes.

With the overflow of flavours, Sabudana Kheer has always been everyone's favorite.  The recipe of Sabudana Kheer is very simple and can be made  using a few ingredients. The time taken while preparing Sabudana Kheer is 30 minutes. This recipe of Sabudana Kheer is perfect to serve 4. Sabudana Kheer is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely loves it. So do try it next time!

Ingredients:

• 1 litre Milk 
• 1/2 cup Water
• 1/2 heaped cup sabudana(sago)
• 1/2 cup Sugar 
• 1 tbsp soaked rice
• 6  small cardamoms 
• 1 teaspoon Fennel Seeds 
• 3-4 Cloves 
• Saffron a few strands dissolved in a tablespoon of warm milk
• a few raisins(kishmish), chopped pistachios and almonds for garnish

How to Make Sabudana Kheer:

1. Rinse sabudana (sago) gently and soak it in water for half hour and drain off excess water.
   
   
   
   
2. Soak rice for ten minutes and crush it finely. Add some water to it. 
   
   
   
   
   
   
   
3. Heat milk in a heavy bottom pan on medium flame.
   
4. Add half cup water to the milk.
5. When milk comes to a boil, add soaked sago.
   
6. Add the rice along with its water.  This step is optional. But it gives more creaminess and taste to the kheer. Bet it!
   
7. Add the saffron
   
   
   
8. Crush cardamom, fennel seeds and cloves to fine powder. Add to the milk
   
   
   
   
   
   
   
9. Let the milk simmer for sometime till the sago turns translucent and soft
   
   
   
   
   
   
10. At this stage add the sugar.
    
11. Stir continuously and let simmer for 10 minutes.
    
12. Turn off the flame and add pistachios, almonds and raisins.
    
    
    
    
13. Serve warm or chilled.
    

Tips:

• The sabudana  should be cooked very well. The kheer thickens on cooling, so keep in mind the consistency you want.
• Sabudana Kheer can made be made vegan by using  coconut milk or almond milk instead of dairy milk.

Subscribe to receive free email updates: