Sabudana Kheer is a traditional Indian dessert mainly made and enjoyed during festivals such as Navratri when we are on fast and special occasions. Its creamy, sweet texture and taste make it the perfect dish to enjoy after a meal. It is made of very simple ingredients like Sabudana(Sago), Desi ghee, milk, sugar, cardamom powder, and nuts to add flavor to the dish. It is very delicious and very easy to make. It requires very few ingredients to make and also very little time to make this tasty dish. You can eat this to break your fast or also make it as a dessert to eat after the meal. You can eat it instantly after making it however, if you refrigerate it for an hour, it will taste even more delicious and creamy. You can also add your favorite flavors like saffron or rose essence to make it even more delicious.
Kheer or Payasam is a very popular and traditional sweet Indian dish that is made during any celebration and festival. It also has many variations like Rice Kheer, Badam Kheer, Poha Kheer, Lauki Kheer, Sheer Khurma, and many more depending on different regions and states. They all taste delicious and are very easy to make.
Try our other special festival recipes such as Peanut Chikki Recipe, Laccha Rabdi, and Kheer made with Rice, and traditional Indian Sweets like Gujiya, Gulab Jamun, Rasmalai, Kalakand, and traditional drinks like Lassi, Aam Panna, and Thandai.
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Sabudana Kheer Recipe Video
Sabudana Kheer Ingredients
- 1/2 cup Sabudana(sago)
- 1/2 cup water
- 1 tbsp desi ghee
- 1 liter milk
- 1/2 tsp cardamom powder
- 2 tbsp chopped almonds and cashews
- 1/2 cup brown sugar or normal sugar
- chopped dry fruits for garnishing
How to make Sabudana Kheer (Step-by-Step Instructions)
1. Soak 1/2 cup of Sabudana or sago in water for 5 hours so that they turn soft and translucent.
2. Heat a kadhai/wok and spread 1 tbsp desi ghee evenly.
3. Add the soaked Sabudana and sauté for 2-3 minutes on low to medium flame.
4. After 2 minutes, add 1 liter of boiled warm milk and cook on low to medium flame.
5. Sabudana will rise up. Keep Stirring and let it cook.
6. Add 1/2 tsp cardamom powder, 2 tbsp chopped almonds, and cashews. (optional)
7. Add 1/2 cup brown sugar or normal sugar. Cook for a few minutes until sugar dissolves and kheer thickens.
8. Once it starts coating on the spatula, turn off the flame as we have reached the desired consistency as it won’t stick.
9. Scrap the sides and leave them for 15-20 minutes to let them cool down and get thicker. Refrigerate it for 1 hour before serving.
10. The creamy and delicious Sabudana Kheer is ready. Garnish with chopped dry fruits and Enjoy.
Recipe Card
Sabudana Kheer Recipe
Ingredients
- 1/2 cup Sabudana(sago)
- 1/2 cup water
- 1 tbsp desi ghee
- 1 litre milk
- 1/2 tsp cardamom powder
- 2 tbsp chopped almonds and cashews
- 1/2 cup brown sugar or normal sugar
- chopped dry fruits for garnishing
Instructions
- Take Sabudana or sago (soaked in water for 5 hours), in a mixing bowl and keep it aside.
- Heat a kadhai/wok and spread desi ghee evenly.
- Add Sabudana and cook for 2 minutes on low to medium flame.
- After 2 minutes, add boiled warm milk and cook on low to medium flame.
- Keep Stirring and let it cook.
- Add cardamom powder, chopped almonds and cashews.
- Add brown sugar or normal sugar.
- Once it starts coating on the spatula, turn off the flame as we have reached the desired consistency.
- Scrap the sides and leave it for 15-20 minutes to let it cool down and get thicker.
- The creamy kheer is ready. Garnish with chopped dry fruits and Enjoy.
