Sabudana Kheer/ Sago Payasam

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Sabudana Kheer is a traditional Indian pudding
which prepared with sago pearls and milk, garnish with nuts and saffron. Generally
we are prepared sabudana kheer in Navratri fast or festival days as dessert. For
this recipe, first you have to soak the sago pearls in water for atleast 5-6
hours or in case of emergency, you can soak the sago pearls in hot water for 2
hours. I love its creamy and chewing taste. To reduce the calorie, you can skip
the condense milk with sugar free substitute.
Time: 1 Hour
Time: 30-35 Minutes
Indian Kheer
1 Cup Sabudana/ Sago, soaked
4 Cup Milk
1/3 Cup Condense Milk
1/2 Tsp. Cardamom Powder
Few Saffron strands 
Sugar (optional), to taste
1 Tbsp. Ghee
Few Nuts, Shallow fry (Almonds, cashews
and pistachios)
Soak the saffron in two tbsp milk.
Heat the ghee in pan and shallow fry the cashews
and almonds. Drain and keep aside.
Heat the milk in a deep bottom pan on low
flame and cook until to half.
Add the squeeze sago to milk and stir
until the sago is fully cooked.
Add condense milk and cook until the
kheer thickened.  
Add saffron milk, cardamom powder and
roasted nuts, mix well.
Remove from the heat and garnish with
chopped nuts.
Serve hot or chilled sabudana kheer or
sago payasam.
You can add mawa or khoya instead of
condense milk for thick consistency.
Adjust the sugar quantity as per taste.

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