sabudana kheer recipe, how to make sabudana kheer for vrat | sago kheer

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Sabudana kheer Recipe with step by step photos – sweet pudding made with tapioca pearls or sabudana and milk. We generally make sabudana kheer during the Navratri festival or during some of the fasting or vrat days. This is a popular Indian pudding that is made with tapioca pearls for religious fasting days.

sabudana kheer

Since sabudana or sago is an ingredient that is a part of fasting food, we make a lot of snacks with it like Sabudana khichdi, Sabudana vada, Sabudana tikki etc.

You might also like to check these useful posts for fasting days:

This sabudana kheer is very easy to make. I remember that sabudana kheer was my mom’s favorite kheer and she would make this kheer often… And this is my mom’s recipe which she has been making for many years now.

This is a creamy smooth kheer. just remember to cook the sabudana pearls very well. Once cooked, they should not give you any resistance when you bite into these pearls.

The sabudana kheer naturally thickens after cooling, so keep in mind the consistency you want in case you want to serve it cold. Sabudana kheer is easy to digest too.

How to make sabudana kheer

1. rinse the sabudana pearls for few times in running water till the water runs clear. Soak sabudana pearls in water for 15-20 minutes in a thick bottomed pan or sauce pan.

wash the sabudana - making sabudana kheer recipe

2. Place this pan on fire and allow to cook the sabudana pearls till you see all of them starting to float on top… Coming from the bottom. They loose their denseness and become light. The opaqueness in the sabudana pearls gives way to translucency and they start swelling up. This takes about 5-6 minutes on a low to medium flame.

sabudana water in pan - making sabudana kheer recipe

3. Next add milk and the cardamom powder and stir.

cook sabudana - making sabudana kheer recipe

4.  add sugar.

add sugar to sabudana kheer recipe

5. Continue to simmer till the sabudana pearls have cooked well and the sabudana kheer has thickened. About 20-25 minutes on a low to medium flame. some of the pearls would break too and also help in thickening of the sabudana kheer. These pearls are plain starch and this helps in the thickening of the kheer. Switch off the fire and add cashews and raisins.

sabudana kheer recipe

Serve the creamy Sabudana kheer hot or warm or cold. If you want then you can garnish the sabudana kheer with saffron strands.

sabudana kheer recipe

Few more Sweets recipes for fasting

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sabudana kheer recipe

Sabudana Kheer

4.43 from 7 votes
Sabudana kheer is a sweet pudding made with tapioca pearls or sabudana and milk.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Cuisine Indian
Course: Desserts

Servings 2 to 3
Units

Ingredients

  • ½ cup sabudana (tapioca pearls) - for a denser kheer, you can add ⅔ to ¾ cup sabudana
  • 2 cups milk
  • 2 cups water
  • 4 to 5 tablespoon sugar or organic unrefined cane sugar or add as required
  • 4 to 5 green cardamoms , husked and crushed in a mortar-pestle to a semi fine powder
  • 2 tablespoon chopped cashews
  • ½ tablespoon raisins
  • 3 to 4 saffron strands - optional

Instructions

soaking sabudana

  • Rinse the sabudana pearls till the water runs clear of the starch.
  • Take a thick bottomed pan or sauce pan in which you will be making the kheer.
  • Add the rinsed sabudana pearls and water in the pan.
  • Cover and let the pearls get soaked in the water for 15 to 20 minutes.

making sabudana kheer

  • Later keep this pan on the stove top and begin to cook the sabudana pearls.
  • Meanwhile heat or warm the milk too. No need to boil the milk.
  • After 4 to 5 minutes, add the milk to the pan and continue to cook.
  • Add sugar and cardamom powder and simmer till the pearls have cooked well for about 20 to 25 minutes on a low to medium flame.
  • Keep on stirring occasionally.
  • Switch off the fire and add cashews and raisins.
  • Garnish with saffron strands.
  • Serve sabudana kheer hot or warm or cold.

Nutrition Info Approximate values

Calories: 456kcalCarbohydrates: 78gProtein: 10gFat: 12gSaturated Fat: 5gCholesterol: 24mgSodium: 120mgPotassium: 460mgFiber: 1gSugar: 40gVitamin A: 395IUVitamin C: 0.8mgCalcium: 306mgIron: 1.8mg

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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47 Comments

  1. I would like to simply in one sentence that your blog is like an encyclopedia of recipes. Whenever I wish to try new dishes I search for it in your blog in I get it . Thanks so much.5 stars

    1. thank you sujata. i still have to add a few popular indian recipes. when they are added, then the blog will be almost complete in covering mainstream indian recipes. i felt good to read your comment, though. thanks again and most welcome. wish you all the best.

    1. you can use nuts and dry fruits like almonds, pistachios, chironji or charoli seeds. you can skip adding any nuts or dry fruits altogether.

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