Sabudana Kheer is a sweet pudding prepared using sabudana or Tapioca pearls or Sago. Sabudana is generally had during festivals when one is observing a “fast” and is commonly prepared during Navratra. This is an easy to digest and easy to prepare sweet dish. Sabudana is rich in proteins, iron and calcium.
- Milk – 1 litre
- Sabudana – 3/4 cup or 100 gms.
- Sugar – 1/2 cup (You can add little more if you prefer the kheer sweeter)
- Dry Fruits (Finely chopped pistachios and almonds) – 2 tablespoons
- Cardamom Powder – 1/4 teaspoon (optional)
Servings: 6-7 persons
Preparation time: 2 Hours
Cooking Time: 25-30 mins.
Soak sabudana in water for around 2 hours.
Drain excess water from sabudana and keep aside. Boil the milk in a heavy bottomed pan.
Once milk begins to boil, lower the flame and add sabudana to the milk, and then increase the flame to bring to a boil again.
Once milk again starts boiling, lower the flame and continue to cook on low flame. Keep stirring throughout to avoid sticking of the kheer to the vessel. Cook till sabudana turns transparent.
Now add sugar and mix well. Continue to stir and cook for another couple of minutes till sugar dissolves well into the milk.
Switch off the gas stove and garnish with dry fruits. Add cardamom powder if you wish to.
Sabudana Kheer is ready to be relished. Serve hot or chilled as per your preference. If you are refrigerating sabudana kheer, please keep in mind that it will thicken due to presence of starch in sabudana. You can add boiled milk to the kheer to adjust consistency in such a case.