This is a creamy smooth kheer. Sabudana kheer is generally made during Navratri festival or during fast. However, one does not need to be on fast to enjoy it J. This traditional Indian sweet is made from sago pearls, and can be prepared in less than 20 minutes. Ask me how, boil sago with some milk and then, reduce the milk and making it thick, then add sugar. Finally finishing it off with cardamom powder and nuts.
So try it and let me know how it turns out.
Prep time : 20 minutes
Cooking time : 20 minutes
Total time : 40 minutes
Serves : 2 – 3
Category : Sweet
Cuisine : Indian
1/4 Cup sabudana
3 Cups milk
1/4 Cup sugar or as required
1/2 Cup water for soaking
1/4 Teaspoon cardamom powder
9 to 10 Cashew nuts
2 Tablespoons raisins
- Soak sabudana in water for 20 minutes. It should be fluffy and plump. Keep it aside.
- In a heavy bottom pan, add milk also add soaked sabudana along with water.
- Boil the milk on medium flame, stir occasionally making sure it doesn’t stick to bottom of pan.
- Boil till the sabudana turns translucent.
- Add sugar, cashews and raisins, mix well.
- Add cardamom powder, mix well making sure everything is mixed well.
- Simmer for another 10 minutes stirring in between.
- Finally serve sabudana kheer hot or chilled.
- This kheer tends to thicken as it cools, you can add milk to get the desired consistency.
- Make sure to stir sabudana kheer in between else, there are chances for milk to burn from bottom.
Rough nutrition info per serving