Sabudana Kheer | How to make Sabudana Kheer
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42 reviews
Excellent
Sabudana Kheer | How to make Sabudana Kheer
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Sabudana Kheer is a sweet, creamy pudding made with tapioca pearls or sago pearls (called sabudana in Hindi), milk, sugar, nuts and flavored with cardamom & saffron. Sabudana Kheer is also a popular pick as fasting food during the Hindu Navratri festival. It is simple and easy to make, and tastes absolutely delicious.
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Ingredients
- ½ cup sabudana or sago (tapioca pearls) - for a thicker kheer, you can add ⅔ cup of sabudana
- 2 cups water
- 2 cups whole milk
- 4 to 5 tablespoons sugar or raw sugar - add as required
- ½ teaspoon green cardamom powder or 4 to 5 green cardamoms crushed in a mortar-pestle
- 2 tablespoon cashews - chopped or preferred nuts
- ½ tablespoon raisins
- 3 to 4 trands of saffron - for garnish, optional
Instructions
Soaking Sabudana
- Rinse the sabudana pearls until 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 stovetop 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 green cardamom powder and simmer till the sabudana have cooked well and softened - for about 20 to 25 minutes on a low to medium heat.
- The sabudana pearls should be soft and look translucent after they are cooked really well. They should not be hard or dense or chewy. This means that they need to be cooked for some more time.
- Keep on stirring often so that the kheer or the cooked sabudana does not stick to the bottom of the pan.
- Turn off the heat and add cashews and raisins. Do a taste test and add more sugar if the kheer has a less sweet taste.
- Easily adjust the consistency of the kheer by adding less or more milk. Keep in mind that the consistency thickens on cooling.
- Garnish with a few saffron strands while serving.
- Serve Sabudana Kheer hot or warm or chilled.
Notes
- Soaking: You can opt to soak sabudana in water for 2 to 3 hours. Soaking sabudana reduces the cooking time of the kheer.
- Cooked sabudana texture: Sabudana should be soft, slightly sticky, and look translucent after they have been cooked really well. They should not be hard or dense.
- Choose the right sabudana: Use the regular-sized sabudana available in the market. Do not use nylon sabudana which comes in large size as well as small size.
- Nuts: You can always add your choice of nuts and dry fruits. You can even skip adding the nuts, dry fruits altogether.
- Flavorings: You can experiment and add any bright or floral flavors like orange extract, rose water, screw pine water, vanilla extract, lavender extract, cinnamon powder, or anything you fancy.
- Sweeteners: In place of sugar, you can add any sweetener. If using jaggery, palm sugar, palm jaggery, or coconut sugar, when the kheer is done, place it on your kitchen counter-top for 4 to 5 minutes. This will cool it a bit. Add grated or chopped jaggery, palm sugar, coconut sugar, or palm jaggery. Mix and serve.
- Vegan option: Follow these steps with almond milk – first cook sabudana pearls in water until they are completely softened. Add almond milk, sugar and gently heat to a slight simmer. Do not boil. Finish off with the cashews and raisins. If adding coconut milk, let it become warm or get heated gently and do not boil.
- Storage: Leftover kheer can be refrigerated for 2 to 3 days.
Nutrition Information
Show Details
Calories
220kcal
(11%)
Carbohydrates
36g
(12%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
15mg
(5%)
Sodium
80mg
(3%)
Potassium
249mg
(7%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
202IU
(4%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.2mg
Vitamin B3 (Niacin)
0.2mg
Vitamin B6
0.1mg
Vitamin B12
1µg
Vitamin C
1mg
(1%)
Vitamin D
1µg
Vitamin E
0.1mg
Vitamin K
2µg
Calcium
160mg
(16%)
Vitamin B9 (Folate)
2µg
Iron
1mg
(6%)
Magnesium
34mg
Phosphorus
157mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 80mg | 3% |
| Potassium | 249mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 202IU | 4% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.2mg | |
| Vitamin B3 (Niacin) | 0.2mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 1mg | 1% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 0.1mg | |
| Vitamin K | 2µg | |
| Calcium | 160mg | 16% |
| Vitamin B9 (Folate) | 2µg | |
| Iron | 1mg | 6% |
| Magnesium | 34mg | 9% |
| Phosphorus | 157mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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