Sabudana Kheer or Sago Pudding is a sweet Indian dessert. Milk , Sabudana, nuts and saffron are main ingredients used for preparing Sabudana Kheer. Sabudana is made of tapioca root also known as Cassava. Though we use sabudana for desert dishes, we can also use it for making khichdi. To be clear on the nutritional fact, it has no other nutrient except carbohydrates. It is also preferred during fasting or Vrat for making various dishes as it provides instant energy. Furthermore, we also call it favorite baby food because of its appealing taste and is easily digestible. This is very quick , easy and flavorful which can be prepared in quickly during crash hours when your are hungry and craving for sweets. Here I have added Cashews, Almonds and raisins as topping but you can also add your other favorite nuts and enjoy this exquisite dish.
While preparing a baby food you can simply make it by adding only Sago / Sabudana and avoid adding saffron and other dry nuts.
Sabudana : 1/2 cup
Milk : 4 cup
Sugar : 2 table spoon(as per your taste)
Saffron : few strands (4 -5 leaves)
Cardamom powder: 1/2 teaspoon
Cashews : 2 table spoon
Almonds : 1 table spoon chopped
Raisins : 1-2 table spoon
You may also like : Dahi Parwal curry
Sabudana kheer gets thicken once it cools down.
The best desert – Sabudana pudding is ready , serve it in a bowl or in your favorite cup:)
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Sabudana Kheer or Sago Pudding is served as a sweet Indian dessert. It is a very quick , easy and flavorful recipe.
Wash the sabudana in plain water and drain the water after cleaning.
Soak Sabudana in 1 cup of water for 2 hours approximately . It will absorb water and gets double in size.
Drain the remaining water and keep it aside.
Heat Milk in a deep and thick bottomed pan
Let the milk comes to a boil and keep stirring.
Add saffron in the boiling milk
Now you can add cardamom powder and sugar. stir them well for a few minutes.
Finally add sabudana to the milk.
Boil the mixture until the sabudana becomes swollen and translucent.
If you like thick pudding, simmer it for few more minutes. I personally prefer thick puddings as the milk turns yellowish and gives nice creamy flavor.
Once the required consistency is reached, garnish it with your favorite nuts
Sabudana kheer gets thicken once it cools down. Sabudana pudding is ready , serve it in a bowl or in your favorite cup:)