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Sabudana Kheer

Print Recipe
Sweet sago pearl pudding for fasting days.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • ½ cup sabudana (sago), soaked for 2–3 hours
  • 2 cups full cream milk
  • ¼ cup sugar (adjust to taste)
  • 2–3 cardamom pods, crushed
  • 6–8 cashews, chopped
  • 1 tbsp raisins (optional)
  • 1 tsp ghee
  • A few strands of saffron (optional)
  • 1–2 drops of rose water (optional for aroma)

Instructions

  • Soak the Pearls
  • Rinse sabudana until water runs clear. Soak in just enough water to cover, for 2–3 hours.
  • Start the Base
  • In a thick-bottomed pan, bring milk to a gentle boil.
  • Add soaked sabudana. Stir often, simmer till pearls turn translucent and soft (~10–12 mins).
  • Sweeten the Calm
  • Add sugar, cardamom, saffron. Stir well till dissolved.
  • Let the kheer thicken slightly. Don’t overboil — it will thicken more as it cools.
  • Ghee-Tossed Garnish
  • In a spoon of ghee, roast cashews and raisins till golden. Add to the kheer.
  • Optional: Add rose water and let it rest.
  • Serve With Softness
  • Warm or chilled, in small bowls with a peaceful smile.