
Sabudana Kheer, also known as Sago Pudding, is a favorite Indian sweets for fasting days like Jamashtami, Ganpati, Navratri and Ekadashi. Creamy, aromatic and gently sweet , it is a soul-enthusiastic treatment that is as elegant in plating as much as it comforts in taste.
Whether hot served in a brass bowl or cold in glass jar with saffron strands floating like golden threads, this is a celebration of ease and joy.
Ingredients:
- 1/2 cup Sabudana (Sago/Tapioca Pearls)
- 4 cups full fat milk
- 1/2 cup sugar (adjust to taste)
- 1 pinch saffron strands
- 1/2 teaspoon cardamom powder
- 1 tablespoon ghee
- 2 tablespoons chopped cashew nuts
- 1 teaspoon raisins
- Water
Method:
- Rinse and Soak: Rinse the Sabudana properly until the water is clear. Soak in 3/4 cups of water for 1 hour.
- Boiling Milk: Firstly, boil milk in a thick bottomed pan, .
- Cooking Sabudana: Add Soaked Sabudana in milk and cook it on medium flame for 12-15 min until it turns soft.
- Flavoring: For adding flavor take sugar, saffron and cardamom powder and stir it well and cook it for 2-3 minutes until sugar dissolved it turns slightly thickened.
- Nuts: Add fried cashews and raisins over the kheer and mix gently.
- Serve: To serve decorate with saffron strands or pistachios. You can eat it hot or chilled.
Serving and Tips:
- Add condensed milk for richness or sprinkle of rose petals for visual drama for prosperity.
- Paired with Farali Pattis, Rajgira Puri, or solo serving in fasting thalis.