Sabudana Kheer Recipe
Make creamy sabudana kheer in about an hour with ⅓ cup sago, 1 litre milk and cardamom. Exact ratio, soaking time, jaggery and vegan versions, and fixes for sticky kheer.
Ingredients
sabudana Kheer Recipe
- ½ cup Sabudana Rinsed and soaked
- 4 cups Full-fat milk For a creamy texture
- ½ cup Sugar Adjust to taste
- ½ tsp Cardamom powder For flavour
- 2 tbsp Almonds Chopped
- 2 tbsp Cashews Chopped
- 1 tbsp Raisins Optional
- 1 tbsp Saffron Optional
Instructions
- Rinse and Soak Sabudana: Rinse the sabudana two or three times under running water to remove excess starch. Soak in just enough water to cover the pearls for 15–20 minutes, then drain well.
- Boil the Milk: Pour the full-fat milk into a heavy-bottomed pan and bring it to a gentle boil. Stir occasionally to prevent the milk from sticking to the bottom.
- Cook the Sabudana: Add the drained sabudana to the simmering milk and reduce the heat to low. Cook for 12–15 minutes, stirring gently until the pearls become soft, glossy, and translucent.
- Add Sugar and Flavouring: Once the sabudana is fully cooked, add sugar and cardamom powder. Stir well and simmer for another 3–4 minutes until the sugar dissolves completely.
- Add Nuts and Serve: Mix in chopped almonds, cashews, raisins, and saffron if desired. Turn off the heat and let the kheer rest briefly; serve warm or chilled.
Notes
| Problem | Cause |
|---|---|
| Gluey, sticky kheer | Surface starch left on the pearls, or too much sabudana |
| Pearls clump into lumps | Soaked pearls stuck together, or not stirred when added |
| Hard white centres | Under-soaked or under-cooked pearls |
| Pearls stay firm | Sugar added before the pearls were cooked |
| Too thick after cooling | Normal starch setting |
| Too thin | Milk not reduced enough |
| Curdled with jaggery | Jaggery added to boiling milk |
| Scorched at the bottom | Thin pan or not scraping |