If there’s a classic dessert that feels festive, nostalgic, and soothing all at once, it’s sabudana kheer!
Naturally gluten-free, the milk-soaked chewy sabudana pearls are packed with energy, making this sabudana kheer recipe a perfect fit for your fasting routine, too.
We bet you’re craving a slurp-worthy bowl of sabudana kheer right now! Here’s how to make it.
What Is Sabudana Kheer?
Sabudana kheer is a traditional Indian pudding made using sago pearls, milk, and sugar/jaggery.
It’s commonly prepared during vrat (fasting) days, festivals, or as a light dessert after meals.
The process is simple but takes some time and a dash of patience if you’re after that rich, creamy texture. But if you want a quick delight, we’ve got an alternative for you.
Sabudana Kheer Ingredients
Here’s a simple list of ingredients you’ll need:
- ½ cup sabudana (tapioca pearls)
- 1 litre of milk
- 3-4 tablespoons sugar (adjust to taste)
- 4-5 cashews, chopped
- 6-8 almonds, sliced
- 4-5 raisins
- ½ teaspoon cardamom powder
This ingredient list works perfectly whether you’re making a regular version or a sabudana kheer recipe for fasting.
Simple Sabudana Kheer Recipe
In the following five steps, you’ll be able to make a scrumptious sabudana kheer that’ll make you want to lick the spoon clean:
Soak the sabudana
Rinse sabudana well and soak it in enough water for 3-4 hours or overnight.
Or
If you want to hasten the process, you can boil sabudana separately in hot water until they turn soft and glossy but not mushy.
Cook the sabudana
Drain excess water. Add the soaked sabudana to a heavy-bottomed pan with milk and cook over a low flame, stirring frequently.
Simmer until creamy
Let the mixture cook until the sabudana turns translucent and the milk thickens slightly.
Sweeten and flavour
Add sugar, cardamom powder, nuts, and raisins. Mix well and cook for another 3-5 minutes.
Rest and serve
Turn off the heat and let it rest for a few minutes before serving.
Your creamy recipe of sabudana kheer is ready. You can refrigerate it to make a cold dessert or eat it immediately.
Taste-Enhancing Tips for Perfect Sabudana Kheer
Now, if you want to make your kheer even more delicious and flavourful, you can try these suggested tips:
- Stirring with love is the key. Stir gently on low heat to prevent milk from sticking or burning.
- Also, stir frequently so the sabudana doesn’t clump together.
- Use full-fat milk for the creamiest texture.
- Slightly crush a few soaked sabudana pearls before cooking for extra thickness.
- Add jaggery or condensed milk after cooking; never add it over high heat. Sabudana kheer recipe with jaggery is a healthier alternative to refined sugar.
- Garnish with a few saffron strands or chopped nuts before serving
These small tweaks can take your sabudana kheer from good to irresistible
Read More: Strawberry Recipes Made Easy: Try This Soft and Moist Strawberry Cake
To Sum Up
This sabudana kheer recipe shows how a few basic ingredients can turn into a really comforting dessert. You can keep it classic with full-fat milk and jaggery, or make sabudana kheer with condensed milk and your preferred sweeteners; either way, it works for fasting days and sweet cravings alike. Light, creamy, and easy to make, it’s the kind of recipe you’ll want to repeat.
