Sabudana Kheer / Sabakki Kheer / Sago Kheer

Kheer is one of the easiest dessert or sweet which can be prepared with less time. But this Kheer is easy but need quite time to prepare. Since sabudana has to be soaked for 30 to 60 mins. I prefer preparing this kheer by soaking sabudana for some time and boil in milk till turns into milky and creamy texture but my mom prepare this kheer by roasting sabudana and cook in the pressure cooker. My daughter loves this kheer and calls it as a ball kheer. This can be served hot or chilled. It can refrigerate for 2 to 3 days. 

Ingredients:

Sabudana/Sabakki/Sago - 1/4 cup

Water for soaking - 1/2 cup

Milk - 3 cup

Sugar - 1/3 cup (can be increased or decreased)

Cardamom powder - 1/4 tsp

Cashews - 15

Raisins - 20

Ghee - 1 tbsp (for roasting cashews and raisins)

Method:

Step 1 : Soak sabudana in water for 30 to 60 mins. More sabudana soaks in water and reduces cooking time of it. Roast cashews and raisins in a tbsp of ghee.

Step 2 : In a thick bottomed pan, add milk and bring to boil. Add soaked sabudana along with water. Boil milk in a medium flame and stir occasionally to avoid sticking at the bottom. Boil milk till sabudana turns translucent.

Step 3 : Add sugar, cardamom powder, roasted cashews and raisins and mix well. Simmer for another 5 mins if you are looking for flowing kheer or else simmer for 20mins if you are looking for thick kheer. Don’t forget to stir in between.

Sabudana kheer can be served hot or cold.

Step by step pics of Sabudana Kheer: 

Thanks for visiting ExperimentsOnWeekend.