And another sweet recipe from my kitchen. Sabudana Kheer is one of my husband's favorite. He has been asking me to make it for quite sometime now. I was just putting it off all the while and finally happened to make it. I think this kheer is one of the most simplest of all the types that we Indians usually make. I actually happened to make this payasam at about midnight! The urge to have a dessert after dinner led to this midnight experiment.
Without more beating around, let's get to the recipe:
Time required: 30-40min
What's required:
How to make:
Tips:
Without more beating around, let's get to the recipe:
Time required: 30-40min
What's required:
- Sabudana/Sago - 1 cup, soaked in water for about an hour
- Sugar - 1/2 cup
- Milk - 4 cups
- Water - 1 cup
- Ghee - 2 teaspoons
- Badam/Almond - 10-12, soaked for about 1/2 in water
- Kismis/Raisins - 10-12
- Cashews/Kaju - 5-6
- Cardamom/Elaichi - 2-3, powdered
How to make:
- Peel off the skin from almonds and cut into small pieces
- Heat a heavy bottomed pan, add ghee and fry the dry fruits
- Once almonds and cashews turn light brown in color, remove and keep aside
- Drain water from sabudana
- In the same pan, add elaichi and sabudana and stir so that the remaining ghee in the pan coats sabudana. Simmer gas flame while adding sabudana.
- Now add water to the pan and bring to boil. Stir well so that sabudana doesn't form lumps.
- Then add milk and stir well
- After about 5 minutes add sugar and stir well.
- Now keep stirring in between till the kheer thickens. This will take about 15 minutes.
- Once done, remove from flame and add the roasted nuts.
- Yummy, tasty sago payasam ready! Serve warm or refrigerate and serve cold.
Tips:
- Do not thicken the kheer too much. Sabudana will absorb all the milk as time passes.
- If you wish to serve cold, I would suggest not to thicken the kheer while cooking, just allow the milk to boil completely and remove from flame.
- When soaking sabudana, you can also add some milk along with water.
- In case, the kheer thickens too much when serving later, you can repair it by adding about 1/2 cup of milk or warm water. Reheat only to warm the kheer and mix well. The consistency will regain back.