Sabudana/Sago Kheer

Diwali or the Festival of Lights. One of the most popular festivals of Hinduism, Diwali symbolizes the spiritual "victory of light over darkness, good over evil and knowledge over ignorance. It is celebrated in October or November each year. So what is Diwali without Diwali Food or Sweets. While talking about Diwali Recipes, the first thing that comes to mind is Diwali Sweets or Mithai which includes Diwali Sweets like Gulab Jamun, Kaju Katli, Soan Papdi, Barfi and Gajar ka Halwa. Although, dessert is a perfect sweet for all occasions, Sabudana Kheer is often eaten during festivals. The main ingredients are Sabudana/Sago, milk, sugar, milk powder, kewra essence and dry fruits, etc. 

Sabudana Kheer is traditionally, serve in a bowl or an earthen clay cup, then topped with almonds, pistachios and saffron strands. Sabudana Kheer is often served chilled. Let's try this simple and yummy Sabudana Kheer and I'm sure you will definitely love this. In this recipe, I'm going to show you how to make a delicious Sabudana Kheer in just a few simple steps. 

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Servings: 6-8

Cuisine: Indian

Coarse: Sweet dish 

Author: Ayesha Md

Ingredients: 

1/2 liter of whole milk
1/2 cup of  Sabudana/Sago

2 cups of water 
1-2 tbsp kewra essence
1/2 cup sugar (as per taste)

2-3 tbsp milk powder 
4 green cardamoms (powder)
6-8 Almonds (chopped) for garnish 
6-8 Pistachios (chopped) for garnish 

2-4 tbsp pomegranate seeds for garnish

Method:

1) Wash Sabudana 2-3 times and soak them in enough water for at least 6-8 hours or overnight. 

2) Once Sabudana soaked well, drain excess water and set aside.

3) Take a heavy saucepan, add soaked Sabudana and water, turn on the flame.

4) Bring it to a boil and simmer for 5-10 minutes or until Sabudana pearls are soft and transparent.

5) Now, add milk and sugar mix them well and cook for about 10-15 minutes on low flame, keep stirring continuously and scrap the sides of the pan. 

6) Add cardamom powder, milk powder and kewra essence and stirring constantly for another 5 minutes or until it becomes thick, turn off the flame.

7) Pour this into a serving bowl or an earthen clay cup and set aside. 

8) When it comes to at room temperature, then refrigerate it for at least 4 hours or overnight. 

9) Garnish with chopped almonds, pistachios and pomegranate seeds. 

10) Yours delicious Sabudana Kheer  is ready to serve. Served chilled. 

 

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe...