Sabudana Kheer Recipe – Rich & Creamy Vrat Special Dessert
Sabudana kheer recipe is a delicious pudding made of sago pearls, milk, sugar, and dry fruits. This Indian sweet dish is rich, creamy, and perfect for vrat days like Mahashivratri, Navratri, and Ekadashi. It is a popular and amazing dessert prepared during fasting days. The taste is thick, creamy, and sweet. Not specifically for the festival, but this can be tried on any day and at any time.
Table Of Contents
What is the sabudana kheer recipe?
Sabudana or sago pearls/tapioca pearls are prepared from gluten-free starch extracted from the cassava plant. It’s a very common ingredient during the fasting days. Now come to the kheer or pudding, which requires sago pearls cooked in milk with sweetener and cardamom powder. After that, serve with garnished chopped nuts.
Sabudana is the ingredient from which various recipes are made, like vada, tikki, khichdi, rice, and kheer. But the kheer is the most authentic dish you can make from it. You need a few simple ingredients for this sabudana kheer recipe.
More kheer recipes to try:
Festival Significance
In India, Mahashivratri (Great Night of Shiva) is observed in honor of Lord Shiva. It is believed that on that day, the wedding anniversary of Lord Shiva and Goddess Parvati is celebrated, representing the union of energy. It also says that night, Shiva performs his tandav dance. So the devotees fast the whole day and stay awake all night doing jagran, offering prayers to Shiva.
On Mahashivratri, this sabudana kheer recipe is specially prepared to offer to Lord Shiva as Prasad. This festival is celebrated twice a year, and both times I prepare this as prasad to offer to my bhagwan ji. I feel this kheer gives a unique taste on those days because it’s specially prepared for him.
Another festival, i.e., Navratri, which is celebrated for 9 days, I also prepare this pudding during that. Apart from this, another staple of sabudana that can be prepared during fasting days is Sabudana Khichdi. You can also try this.
Why you’ll love this sabudana kheer recipe
- Simple and quick to prepare
- Rich and creamy with authentic taste
- Vrat-friendly, which is good for any fast
- Fulfill your fast cravings
- Can be made in sugar, jaggery, and condensed milk versions
Ingredients
- Sabudana: I use regular-sized sago pearls for this recipe that are easily available in the market.
- Milk: Full-cream milk is perfect to make the kheer rich & creamy.
- Dry coconut: I always add grated dry coconut to my kheer, which helps to give a creamier & thicker consistency.
- Sweeteners: I used regular white sugar in this recipe. Instead, you can use jaggery, palm sugar, or coconut sugar. If you want to add any of these first, the kheer is a little cool, then add and mix well.
- Flavor: I use green cardamom powder for the flavor in my kheer. If you want some color, add saffron to look vibrant.
- Nuts: I use almonds only. But you can choose any other nuts, cashews, pistachios, walnuts, or chironji.
How to make sabudana kheer recipe
1.Take 1/2 cup sago pearls and rinse in clean water 2 to 3 times so that the starch is removed properly. Soak them in water for 10-15 minutes. After that, drain all the water and separate the sago pearls.
2. In a cauldron/pan, add 2 cups of milk on high heat and boil it.
3. When the boil comes, add soaked sabudana. Cook it on low heat till they are soft.
4. Stir it at intervals so that the sago pearls do not stick to the bottom.
5. It takes 12-15 minutes to soften sabudana.
6. Add 1 tbsp chopped almonds, 2 tbsp dry coconut, and 1/2 tsp cardamom powder.
7. Mix well all the ingredients and continue to cook.
8. Now add 1/2 cup of refined sugar to it and cook until the sugar dissolves properly. It takes 4 to 5 minutes.
9. Mix well, and the kheer is ready.
Serving Suggestion
Serve this sabudana kheer recipe hot or warm in a bowl, garnished with your favorite nuts. I garnish with dry coconut and chopped almonds. You can also refrigerate it, then serve it chilled.
Tips
- Always soak the sabudana for at least 15 minutes. If you have time, then you can soak for hours. Soaking helps them to cook faster.
- While cooking the kheer, stir at intervals to prevent it from sticking to the bottom.
- Cook sabudana till they are soft, check by pressing with your fingertips, they should be soft. If you don’t cook like that, they will be dense and hard to chew.
- You can store this sabudana kheer recipe in the freezer for up to 2 days. Reheat again, adding some milk before serving.
Variations
- Jaggery version: Instead of sugar, add the jaggery when it’s warm.
- Condensed milk version: Make this sabudana kheer recipe with condensed milk without adding any sugar.
- Vegan version: If you want to make it vegan, use almond milk or coconut milk instead of dairy milk.
Sabudana Kheer Recipe – Rich & Creamy Vrat Special Dessert
Ingredients
- 2 cups full-cream milk
- ½ cup sabudana (saago pearls)
- ½ cup sugar/jaggery
- 2 tbsp grated dry coconut
- 1 tbsp chopped almonds
- ½ tsp cardamom powder
Instructions
- Soak the sago pearls in water for about 15 minutes.
- After 15 minutes, drain the water and separate the sago pearls.
- Boil the milk in a cauldron on high heat.
- Add soaked sago pearls and cook on low heat till they are soft.
- When they cooked, add dry coconut, almonds, and cardamom powder.
- Mix well and pour the sugar into it.
- Cook for a few minutes till the sugar dissolves.
- Turn off the flame, and the kheer is ready.
- Serve it hot, garnish with dry coconut and chopped almonds.
Notes
- Soak the sabudana in water for at least 15 minutes.
- Stir at intervals to avoid sticking.
- Cook until they are fully soft.
- Store in the freezer for up to 2 days. Reheat again before serving.
