Sabudana Kheer | Sago Payasam with step-by-step pictures and detailed recipes. This Indian Sweet Pudding made from Sabudana or also known as Tapioca Pearls is one of the popular ones specially prepared during Fasting or Vrat. It is creamy, thick, and delicious.
Sabudana Kheer or Sago Payasam is perfect for Navratri and Diwali festivals and can be served along with lunch or for dessert.
Moreover, this recipe of Sabudana Kheer is very simple, easy, and can be prepared at home in 30 minutes. There is no tedious process to make this. Also since Sabudana Kheer thickens after cooling down, the milk has to be boiled to the proper consistency. Garnish this Sabudana Kheer with dry fruits and serve it chilled.
Check more Kheer Recipes:
Vermicelli Kheer
Paneer Kheer
Lauki Ki Kheer
Oats and Dry Fruits Kheer
Makhana Kheer
Sabudana is one of the most important ingredients that is consumed during fasting days. All the recipes made with Sabudana are my favorites, Sabudana Khichdi and Sabudana Wada being the most popular ones.
Sabudana Kheer | Sago Payasam
Ingredients
- ½ cup Sabudana | Sago
- 1 cup of sugar
- 1- liter full-fat milk
- ½ tsp- powdered cardamom
- 10-12 strands of saffron
- For Garnish
- 1 tsp almond flakes
- 1 tsp pistachios flakes
- a handful of dry rose petals
Instructions
- Firstly Wash Sabudana pearls in water and soak it for 3-4 hours till they absorb all the water and fluff.
- See to it there is no water left and the Sabudana is soft.
- Now boil water in a pan, add Sabudana pearls to it and cook till it becomes transparent and soft to touch.
- Take out from the fire and allow it to settle for a minute drain off the water which stands on top.
- Heat full-fat milk in a heavy-bottomed pan and let it come to a boiling point.
- Now add cooked Sabudana pearls in the boiling milk and cook it in reduced flame.
- Add sugar and mix gently till it dissolves on a reduced flame and stirring it often in between.
- Take mortar and pastel and crush cardamom seeds to a powder.
- Add Cardamom powder to the boiling milk and keep stirring.
- Take warm milk in a small bowl and soak saffron strands in it. Wait for 5 minutes and crush the saffron strands in milk so that it will release its deep orange color.
- Now add saffron to the boiling milk.
- Boil it further for 3-4 minutes till the milk thickens and switch off the flame and allow it to cool.
- Once the kheer cools down, almonds and pistachio flakes and dry rose petals and serve it chilled.
Nutrition
Step-By-Step Recipe of Sabudana Kheer | Sago Payasam
1. Firstly Wash Sabudana pearls in water and soak them for 3-4 hours till they absorb all the water and fluff.
2. See to it there is no water left and the Sabudana is soft.
3. Now boil water in a pan, add Sabudana pearls to it and cook till it becomes transparent and soft to touch.
4. Take out from the fire and allow it to settle for a minute drain off the water which stands on top.
5. Heat full-fat milk in a heavy-bottomed pan and let it come to a boiling point.
6. Now add cooked Sabudana pearls in the boiling milk and cook it in reduced flame.
7. Add sugar and mix gently till it dissolves on a reduced flame and stirring it often in between.
8. Take mortar and pastel and crush cardamom seeds to a powder.
9. Add Cardamom powder to the boiling milk and keep stirring.
10. Take warm milk in a small bowl and soak saffron strands in it. Wait for 5 minutes and crush the saffron strands in milk so that it will release its deep orange color.
11. Now add saffron to the boiling milk.
12. Boil it further for 3-4 minutes till the milk thickens and switch off the flame and allow it to cool.
13. Once the kheer cools down, almonds and pistachio flakes and dry rose petals and serve it chilled.
Recipe Notes
- It’s important to boil Sabudana or Sago as this was it won’t stick to each other.
- Sabudana Kheer thickens after it cools down so if milk is not enough the kheer will become very thick after some time.
- If Sabudana is cooked directly in milk, milk may sometimes curdle.
- So always cook in reduced flame after adding sugar to prevent curdling.
- Let Sabudana Kheer cool down at room temperature and then chill it in the fridge.
- You can also have hot sago payasam, we prefer it cold, so it’s a personal choice.
- Moreover, I like to add almond and pistachio flakes and dry rose petals in any kheer, however, you can also add cashew nuts, raisins, etc.
