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.
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.