Sabudana Kheer | Sago Payasam | Kheerni

Sabudana Kheer | Sago Payasam | Kheerni | How to make Tapioca Pearl Pudding

Sabudana Kheer | Sago Payasam | Kheerni | How to make Tapioca Pearl Pudding with video and step by step instructions

Tapioca Pearl Pudding is an integral dish for traditional occasions in many parts of India. It is also prepared during fasting days ‘Vrat’.  As a child I was dearly drawn towards this Sabudana kheer. The luscious tapioca pearls in the kheer fascinated me as if I was eating genuine pearls. Till date I enjoy these soft pearls in the kheer.

Sabudana kheer can be savored as a dessert too. Enjoy it warm or chilled. The sago pearls impart creaminess and gloss to the kheer. The saffron strands give a nice flavor and rich golden color. A truly decadent sweet dish!

According to a food historian Kheer or Payas was a popular dish in Ancient India . It was a mixture of rice, milk and sugar. This combination has sustained for years now. Payas in south was served as prasadam temples. (Source : Wikipedia )
The recipe of Sabudana Kheer is very simple and can be made  using a few ingredients. Sabudana Kheer is the perfect dessert when you have a get together. And do remember that be it kids or grownups, everyone absolutely loves it. So do try it next time!

Ingredients

• Milk – Whole milk preferred
• Sabudana(sago) – rinsed and soaked
• Sugar
• Rice – to enhance creaminess of kheer
• For Flavor: Crush together small cardamoms, fennel seeds, cloves
• Saffron a few strands dissolved in a tablespoon of warm milk
• For Garnish: raisins(kishmish), chironji or charoli (tiny almond flavored dried seeds) , chopped pistachios and almonds

What is Sabudana Kheer

‘Kheer’ in Hindi is a sweet dish or dessert mostly prevalent in the Indian subcontinent region. It is a thick creamy porridge or pudding made of primarily milk which is simmered with a textured thickening agent , such as rice, vermicelli , sago, till it turns thick and creamy. Lastly, a sweetener is added followed by a nuts garnish.

‘Sabudana’ are tapioca pearls made from starch of cassava root. Sago is made from starch from pith of the array of tropical palm trees. (Source : Differencebetween.com ) Tapioca pearls are a cheaper alternative to sago. Externally both may look similar. Also, these behave similarly in cooking. They are starchy and used as thickening agent.

Summing up Sabudana Kheer literally means sweet milk pudding or porridge made with tapioca pearls.

Video Recipe Sabudana Kheer

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How to Make Sabudana Kheer

with step by step instructions

Firstly rinse sabudana (sago) gently and soak it in water for half hour and drain off excess water.

Also soak rice for ten minutes and crush it finely. Add some water to it. 

Now heat milk in a heavy bottom pan on medium flame.

Add half cup water to the milk.

When milk comes to a boil, add soaked sago.

Add the rice along with its water.  This step is optional. But it gives more creaminess and taste to the kheer. Bet it!

Then add the saffron.

Crush cardamom, fennel seeds and cloves to fine powder. Add to the milk

Let the milk simmer for sometime till the sago turns translucent and soft.

At this stage add the sugar.

Stir continuously and let simmer for 10 minutes.

Turn off the flame and add pistachios, almonds and raisins.

Here are some more recipes for dessert lovers.

Gajar ka Halwa

Gulab Jamun

Fruit Custard

Strawberry Pannacotta

Tips for Perfect Sago Payasam

The sabudana  should be cooked very well.

The kheer thickens on cooling, so keep in mind the consistency you want.

Serve sabudana kheer warm or chilled.

Recipes with Sabudana on this blog are:

Sabudana Khichdi | Tapioca Pearls Pilaf

Sabudana Khichdi is a pilaf is made from tapioca pearls. Cooking is minimal,required only for sauteing a few ingredients. The soft and soaked sago pearls are slightly sauteed with cumin seeds, curry leaves, peanuts and chilies. During fasting days of Navratras, Ekadashi or other such festivals, this Sabudana Khichdi is usually prepared without turmeric or table salt.

Check out this recipe

Sabudana Vada | Sago Vada Recipe

Sago Vada Recipe is a crispy, golden fried Maharashtrian snack made using tapioca pearls (sago), boiled potatoes, herbs and some mild spices.

Check out this recipe

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Recipe

Sabudana Kheer/Sago Payasam/Kheerni

Sabudana kheer is a luscious pudding made by boiling milk, with sago and sugar . It is flavoured with cardamoms, and saffron. Lastly chopped nuts and raisins are used for garnish.

5 from 10 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

soaking time for sabudana/sago 20 minutes mins

Course Dessert

Cuisine Indian

Servings 4

Ingredients

  

• 1 litre Milk
• 1/2 cup Water
• 1/4 cup sabudana sago
• 1/2 cup Sugar
• 1 tbsp soaked rice
• 6 pcs cardamoms green
• 1 tsp Fennel Seeds
• 3-4 pcs Cloves
• 10 strands Saffron dissolved in a tablespoon of warm milk
• a few raisins and nuts chopped pistachios and almonds for garnish

Instructions

 

• Rinse sabudana (sago) gently and soak it in water for half hour and drain off excess water.
• Soak rice for ten minutes and crush it finely. Add some water to it.
• Heat milk in a heavy bottom pan on medium flame.
• Add half cup water to the milk.
• When milk comes to a boil, add soaked sago.
• Add the rice along with its water.  This step is optional. But it gives more creaminess and taste to the kheer. Bet it!
• Add the saffron
• Crush cardamom, fennel seeds and cloves to fine powder. Add to the milk
• Let the milk simmer for sometime till the sago turns translucent and soft
• At this stage add the sugar.
• Stir continuously and let simmer for 10 minutes.
• Turn off the flame and add pistachios, almonds and raisins.
• Serve warm or chilled.

Notes

• The sabudana  should be cooked very well.
• The kheer thickens on cooling, so keep in mind the consistency you want.
• Sabudana Kheer can made be made vegan by using  coconut milk or almond milk instead of dairy milk.

Keyword Fasting, indian sago pudding, sabudana kheer, sago kheer, sago pudding, tapioca pearls kheer, vrat

FAQ

How can Sago Kheer be made vegan

Sago Kheer can  be made vegan by using coconut milk or almond milk. In that case the sago should be firstly cooked  in water. Then add the almond milk or coconut milk and simmer for a few minutes.

Variations of Sabudana Kheer

Instead of sugar, you may add organic jaggery or regular jaggery. But add it towards the end. First remove the kheer from the flame. Let it sit for 2-3 minutes and then add the jaggery.

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