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

4.25 from 4 votes

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.

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.

sabudana kheer

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.

if you are looking for more fasting sweets recipes for fasting then do check:

sabudana kheer recipe below:

sabudana kheer recipe
4.25 from 4 votes

sabudana kheer recipe | sago kheer recipe

sabudana kheer recipe - sweet pudding made with tapioca pearls or sabudana and milk.
course desserts
cuisine indian
prep time 15 minutes
cook time 20 minutes
total time 35 minutes
servings 2 to 3
rough calories per serving 456 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 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 (choti elaichi), husked and crushed in a mortar-pestle to a semi fine powder
  • 2 tablespoon chopped cashews (kaju)
  • ½ tablespoon raisins (kishmish)
  • 3 to 4 saffron strands (kesar) - optional

how to make recipe

soaking sabudana:

  1. rinse the sabudana pearls till the water runs clear of the starch.

  2. take a thick bottomed pan or sauce pan in which you will be making the kheer.
  3. add the rinsed sabudana pearls and water in the pan.
  4. cover and let the pearls get soaked in the water for 15 to 20 minutes.

making sabudana kheer:

  1. later keep this pan on the stove top and begin to cook the sabudana pearls.

  2. meanwhile heat or warm the milk too. no need to boil the milk.
  3. after 4 to 5 minutes, add the milk to the pan and continue to cook.

  4. 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.

  5. keep on stirring occasionally.
  6. switch off the fire and add cashews and raisins.
  7. garnish the sabudana kheer with saffron strands.
  8. serve sabudana kheer hot or warm or cold.

how to make sago kheer or sabudana kheer recipe:

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

About

dassana amit
i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.

i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.

all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.



39 thoughts on “sabudana kheer recipe, how to make sabudana kheer for vrat | sago kheer

  1. Nice method of recipe

  2. Can i drink this sabudana in my snack time at my office, is it good if i drink daily without milk only sabudana, water and sugar ingrediants.

    • anything of too much is never good. so i would suggest to have sabudana once in a while.

  3. Hi, do we need to soak sabudana for 3 to 4 hrs? Or just 15 mins boiling is enough???

    • Deepika, if you soak sabudana for 3 to 4 hours then cooking time will reduce. you can do either of them. both method will work.

  4. Hey Dassana, I love ypur recipes..I made sabudana tikki,sabudana kheer,farali pattice and sabudana khichdi following your instructions and let me tell you everybody at home loved it!! Thank you so much..wish i could post the picture here 😃😃

    • Welcome Sumedha. Glad to know this. Thanks for sharing positive feedback on sabduana recipes.

  5. When do i add the sugar

    • when to add sugar is already mentioned in the recipe card as well as in the step wise pics.

  6. Thank u so much for the easiest recipe…

  7. It’s easy and fast to cook. Please add my email for further recipes.

  8. thanks for the recepie,i’ll definitely try it this week.I have a question though – before step 3,do you strain the cooked sabudana in the second step?

    • the sabudana is not strained after they are cooked.

  9. Thanku so much for all ur recepies
    it has survive me after my marriage and also after I became a mother.
    Great help for newly wed

    • pleased to know this vaishali and thankyou for your positive words 🙂

  10. Love u so much……u make cooking food easy
    I watch all u r recipe
    They simple…n easy to make

    • welcome bhavani and thankyou 🙂

  11. send me latest recipes

    • nitika, your email has been added in recipes email subscription list.

  12. So important guidance, thankyou so much.

    • welcome selvibaskar

  13. Thnxz for ur recipes ……
    It really helped me a lot in my fast(vrat)

    • welcome sunny. glad to know this.

  14. hi Dassana,

    Can this kheer be stored and refrigerated? Looks tempting.. Will try.

    • thanks garima. for one day you can keep in fridge. consume the kheer within one day. it will thicken. but don’t freeze it.

      • Sure. By the way, it turned out great. We all loved it.

        • thanks garima. glad to know this.

  15. Awesome…tasty Kheer…all loved it…
    Thanks Dassana…

    • welcome.

  16. Hi Dassana

    I always try your recipes but never get a chance to comment, but today i have to coz being a maharashtrian this recipe i tried for my hubbys tiffin and it came out deliciously delicious.
    Thank you so much and I remembered my mom would make this.

    All the readers should try this.

    Thanks and tk cre

    Lv sunita

    • thanks sunita. good to see you back. you too take care 🙂

  17. thanx.. helped a lot 🙂

    • welcome nidhi

  18. I just tried this recipe and its sooo yummy! totally loved it, i added cinnamon too, but the cardamom its the star of it all. i have to make this my everyday breakfast! <3 <3 Thanx a lot! <3 <3

    • thanks lin for your feedback. in most indian sweets as well as puddings, cinnamon is not added. but in western sweets & desserts, cinnamon is usually added. personally, i have tried cinnamon in rice pudding and i agree it tastes good. but i also agree that cardamom steals the flavor 🙂

  19. Kheer is very very tasty……….

    • thanks manju

  20. Looks so creamy and delicious.. Yummy!

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