Sabudana (Sago) kheer (Milk Pudding) is very easy to make. Sabudana Ki Kheer is a very popular dessert served on the fasting days like navratri ,mahashivratri or ekadashi by Indians. After cooling Sabudana kheer will be naturally thickens . Sabudana kheer is for all fasting lovers and who like dessert or sweets.
Prep Time: 6 to 8 hours
Cook Time: Under 35 min
Serves: 5 people
- Milk - 1 litre
- Sugar - 1 cup
- Water -1 cup
- Sago (sabudana) - 1 cup
- Cashew nut - 1 tbsp
- Raisins -1 tbsp
- Cardamom Powder - 1/4 tsp
- Pista - 1/4 tsp
- Saffron - 1 pinch
- Soak the sabudana in water for 15 minutes.
- Boil the milk in heavy bottom pan after milk comes to boil let it boil for about another 8 to 10 minutes making sure stirring occasionally so milk does not burn in bottom of the pan.
- Add the sabudana cook until sabudana is soft and has become translucent this should take about 4 minutes.
- Next add sugar, cardamom, cashew nut and raisins and boil for 2 to 3 minutes.
- Turn off the heat. As kheer will cool become little thicker in consistency.
- Decorate it with chopped pista, saffron,Cashew nut ,Raisins & other dry fruits as per your taste.
- Serve the creamy sabudana kheer hot , warm or cold.
- Don't Soak much
- If you soak sabudana in excess water, then it will turn mushy and sticky.
- Use of non-stick pan is recommended, as it will help prevent sticking while cooking
Sago is a starch extracted in the spongy centre, or pith, of various tropical palm stems, especially Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak, rabia and sagu. Src:Wiki