Sabudana Kheer is the most popular sweet dish prepared during any fastings in India. Its a tasty pudding that can be prepared quickly in about 20 minutes. Learn how to make this lightly flavored sweet dish with the help of step by step photos and detailed recipe given below:
Preparation Time: 5 minutes + 4 hours for soaking the sago seeds (sabudana) in plain water before making the kheer
Cooking Time: 20 minutes
Recipe Yield: 4 servings
- Sago Seeds (sabudana) - 1 big cup; soaked in water for 4 hours
- Milk (doodh) - 1 litre
- Sugar (cheeni) - 3 table spoonf or as per taste
- Dry Fruits: as peer requirement for garnishing
- Cashews (kaju)
- Almonds (badam)
- Raisins (kismis)
- Saffron Strands (kesar) - 1-2 pinch for garnishing
- In a deep vessel (bhagona or vessel) take 1 litre milk and set it to boil. Stir and boil the milk for 10 minutes so that the milk (doodh) becomes thick in consistency.
- Now strain off the excess water from the vessel containing the soake sago seeds (sabudana) nicely. Then add these soaked sago seeds (sabudana) to the boiling milk (doodh).
- Stir continuously to cook the sago seeds (sabudana) in the milk (doodh). Touch the sago seeds (sabudana) with hands to check if they have become soft.
- The lower the flame and cook the sago seeds (sabudana) for 5-6 minutes more. This procees will thicken the consistency of the milk (doodh) and allow the sago seeds (sabudana) to cook well.
- Now add sugar (cheeeni) to the cooking ingredients. Stir to mix the sugar (cheeni) well. Turn off the flame and the sabudana kheer is ready.
- Transfer the sabudana kheer to a beautiful serving dish and garnish with dry fruits (kaju, badaam, kismis) and saffron strands (kesar). The hot sabudana kheer is now ready to be served hot.