Sabudana Caramel Kheer


  • 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

Steps In Making

  1. Wash sabudana 3-4 times or until the water becomes clear.
  2. 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.
  3. In a heavy bottom pan or kadai add milk and bring it to a boil.
  4. Now add the soaked sabudana and while stirring it continuously cook for 2-3 minutes.
  5. Now cook on medium heat for 5-6 minutes or until the sabudana turns translucent.
  6. 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.
  7. Similarly roast raisins for a minute. They will swell up and double in size. Now remove them in a plate.
  8. 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.
  9. Add the caramelized sugar in the sabudana kheer and keep mixing till there are not lumps of caramelized sugar left.
  10. Further add the roasted cashews, raisins, chironji and cardamom powder and mix well.
  11. Don’t over cook, because sabudana kheer turns thick after it cools down.
  12. Serve hot or cold.

Recipe Notes

  • 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.
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