Kheer is one of the most loved Indian dessert that is made in our homes to celebrate almost every occasion and festival and even without one. This sabudana kheer recipe here is super easy and quick, made in just 30 minutes from soaked sabudana which is usually consumed during the fasting season like Navratri.
Serve at a party on special occasions or make it as a post dinner dessert. This is an Indian dessert recipe that you just won’t be able to resist! The best part is that this is so light on your tummy too..
Easy Sabudana KheerCourse: DesserCuisine: IndianDifficulty: Easy
Sabudana is the hindi name for tapioca pearls & kheer refers to an Indian pudding. Sabudana is often used in Indian cooking to make various dishes like porridge, kheer, khichdi & vada.
Sabudana/Sago Pearls – ½ cup
Ghee – 2 tsp
Chopped Cashews – 2 tbsp
Chopped Almonds – 2 tbsp
Full Cream Milk – 1 litre
Sugar – 4-6 tbsp (adjust as per taste)
Cardamom Powder – ¼ tsp
- Wash and rinse the sabudana till water runs clear. Then cover it with enough water to soak it – keep the water at just above the sabudana level in the bowl.
- Keep this aside for about an hour till it absorbs the water completely.
- Boil milk in a sauce pan till it comes to a rolling boil. Take it off heat and keep it aside. Make sure you boil the milk and only then add it to the sabudana to make the kheer, else the milk could split.
- Add ghee to a kadai and fry the cashews and almonds till they start changing color.
- Into the same kadai, add the soaked sabudana and cook for a minute or two. To this, add the boiled milk and keep stirring.
- The sabudana will cook, become lighter and start floating on top. Cook this till the milk thickens. Add sugar and continue cooking till the sugar is completely dissolved. Add cardamom powder and the fried cashews and almonds and turn off the heat.
- This kheer will thicken as it cools down. You can serve this hot or cold.