- ½ cup sabudana/ sago
- 1 liter milk
- 2 tablespoons ghee/clarified butter
- 10-12 cashews
- 10-12 raisins
- ¾ cup sugar
- 2 tablespoons water
- 1 tablespoon chironji
- ¼ teaspoon cardamom powder
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Wash sabudana 3-4 times or until the water becomes clear.
- Now soak it in clean water for an hour. Once done it with double in size and swell up. Drain the excess water and keep the sabudana aside.
- In a heavy bottom pan or kadai add milk and bring it to a boil.
- Now add the soaked sabudana and while stirring it continuously cook for 2-3 minutes.
- Now cook on medium heat for 5-6 minutes or until the sabudana turns translucent.
- In another pan add ghee and once it turns hot add cashews and roast for 2 minutes or until it turns light golden brown in colour. Once done remove it in a plate.
- Similarly roast raisins for a minute. They will swell up and double in size. Now remove them in a plate.
- In the same pan add sugar. Caramelize the sugar on medium to low heat till the sugar melts completely and gets a nice light golden brown colour. Do not over cook else the sugar will burn and have a bitter taste.
- Add the caramelized sugar in the sabudana kheer and keep mixing till there are not lumps of caramelized sugar left.
- Further add the roasted cashews, raisins, chironji and cardamom powder and mix well.
- Don’t over cook, because sabudana kheer turns thick after it cools down.
- Serve hot or cold.
- Never caramelize the sugar on high heat else it will easily burn.
- After adding the sabudana, keep stirring it else it might stick to the bottom of the pan, as sabudana has a tendency to stick because of the starch present in it.