Sabudana Kheer

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Creamy and easy to make sabudana or Indian sago kheer recipe. Serve this gluten free grain free pudding on hindu fasting days .

Prep Time8

Cook Time35

Total Time8 35

Course: Dessert

Cuisine: Indian

Servings:

Calories: 308kcal

Author: Tanvi Srivastava

Ingredients

½ cup sabudana sago
2 teaspoon ghee
⅓ cup nuts of choice ( I used sliced almond &raisins)
4 cups whole milk
2 whole cardamom pods
10-12 saffron strands grind the saffron with a pinch of sugar and soak in 1 tablespoon warm milk
½ can (7oz) sweetened condensed milk or to taste

Instructions

Place sago pearls in a colander and place the colander over a large bowl. Wash the sabudana under running water 1-2 times. Using your fingers, gentle move around the pearls and wash thoroughly. At first you will see, very milky water collecting in the bowl, keep going, in about 4-6 minutes, the water will start getting clearer. This method not only cleans the sabudana but also removes excess starch coating the pearls.
Drain the water and add ½ cup of clean water. Set aside for 6-10 hours. The pearls will plump up as they soak. The time of soaking depends on quality of your sabudana, it can take upto 10 hours to become soft. Make sure that after soaking, the tapioca pearls are soft and can easily be squeezed between thumb and finger. Drain the water(if any) after soaking. Set aside.
In a heavy bottomed pot, melt the ghee on low. Add the nuts to it and saute for about 20-25 seconds till you smell the aroma. Take out in a bowl and set aside.
In the same pot, add the cardamom seeds and slowly pour the milk. Set the stove on medium and let milk come to a boil. Reduce the heat to low and let the milk reduce slightly for 10-12 minutes. You will need to stir intermittently to make sure that the milk is not sticking to the bottom.
Once the milk is reduced by ⅓rd, add the soaked sago and immediatley start mixing else the pearls will clump up.
Cook on low - medium heat for another 10-15 minutes stirring periodically till you see that sago pearls have started to become translucent and are cooked through. The kheer will be thickish and have a velvety silk like consistency as you cook it.
Add the saffron milk at this point and mix well. Let cook for another 5 minutes on low till the tapioca are cooked through. Dont make the kheer too thick because it will thicken as it cools.
When the kheer is thick enough(thicken it more than you think, since condersed milk will thin it out),mix in the condensed milk, simmer for another 5 mintues(keep an eye since the kheer gets little sticky) and then take off the stove. Mix in the nuts.
Serve the kheer warm or cold (if desired). It will thicken as it cool down.

Notes

Depending on the size and quality, you will need to soak tapioca pearls for 20 minutes (smaller variety) or up to 3-4 hours(larger variety).
You could use a combination of cream & milk or half and half depending on how rich you want the pudding.
The amount of milk in the recipe can be varied as per desired thickness of the pudding.
Cooking time of tapioca pearls will depend on variety and how long it takes them to swell up and is cooked through.Please adjust accordingly.
The pudding thickens up as it sits but you can thin it out with little warm milk if serving next day. You can boil up the milk, add to the pudding and reheat

Nutrition