Sabudana Kheer Recipe – Video
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Ingredients For Sabudana Kheer
- 4 cups (1 litre) milk (preferably full fat)
- 1 cup (100g) sabudana/tapioca/saabakki/sago
- 1/3 cup (75g) sugar
- 12-15 roughly chopped almonds
- 12-15 roughly chopped pistachios
- 12- 15 roughly chopped cashews
- 2 tablespoon raisins
- 15-20 saffron strands soaked in two tablespoons of warm milk/water (optional)
- 1 teaspoon cardamom powder
Steps In Making Sabudana Kheer
- Soak sabudana/tapioca/saabakki/sago in water for at least 3 hours. Drain if any excess water is left.
- In a heavy bottom pan over medium heat add milk, bring it to a boil and reduce till 1/3 (for around 10-12 minutes). This will make your kheer thick and creamy.
- In a small bowl take saffron strands and add some warm milk to it. Keep it asided for 10 miniutes till it releases yellow colour.
- Now add soaked sabudana and keep stirring continously as sabudana has a tendency to stick to the pan.
- Cook for at least 7-8 minutes or until sabudana turns translucent.
- Add the saffron milk and mix again, this will give the sabudana kheer a nice yellow colour. (optional)
- While stirring continously add sugar and all the dried fruits and cook till the sugar is properly dissolved and the kheer has thickened.
- Top it with some cardamom powder and mix.
- Serve hot or cold.
- Store in an airtight container in the refrigerator for up to 2-3 days.
Recipe Notes For Sabudana Kheer
- As the kheer cools down, it will thicken more, so switch off the flame little before your desired consistency.
- After adding Sabudana never cook it on high flame as Sabudana has the tendency to stick to the pan.
Step By Step In Pictures For Sabudana Kheer
- In a heavy bottom pan over medium heat add milk and bring it to a boil.
2. In a small bowl take saffron strands and add some warm milk to it and keep it asided for 10 miniutes till it releases yellow colour.
3. Boil the milk and reduce till 1/3 this will take around 10-12 minutes.
4. Now add soaked sabudana and keep stirring continously as sabudana has a tendency to stick to the pan.
5. Cook for at least 7-8 minutes or until sabudana turns translucent.
6. Add the saffron milk and mix again, this will give the sabudana kheer a nice yellow colour. (optional)
7. Add all the dry fruits like almonds, pistachos, raisins and cashews.
8. Add sugar and stir continously till the sugar is properly dissolved and the kheer has thickened.
9. Top it with cardamom powder.
10. Serve hot or cold. Store in an airtight container in the refrigerator for up to 2-3 days.
