Sabudana Kheer: Vanilla Sago Pudding
17 Dec
Sabudana kheer (sago pudding) – an easy dessert idea for a party menu. It cooks quicker than rice kheer, needs the stove top only (no oven), and is vegetarian-friendly.
You might notice in this recipe a departure from the traditional use of cardamon in kheer – I use vanilla, cinnamon and a pinch of sea salt instead. Tell me how you like it!
You Need:
[For 5-6 servings]
- Sabudana / sago – 1 small cup [buy here]
- Full-cream milk – 1 liter
- Vanilla extract – 1/4 teaspoon [buy here]
- Cinnamon stick – 1-inch stick [buy here]
- Raw unsalted nuts (almonds / pistachios) – 1/4 cup [buy here]
- Raisins – 1 tablespoon [buy here]
- Sugar – 1/3 cup (adjust to taste)
- Sea salt – a pinch [buy here]
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How To Make Sabudana Kheer:
1. Soak the sabudana / sago
Wash the sabudana well. Soak it in a cup of milk – just enough milk to submerge the sabubana.
After an hour, the sabudana pearls would have softened and swelled. They are now ready to be added to kheer (step 3)…
…but before that, step 2!
2. Prep the nuts
Slice the almonds / pistachios / cashew nuts.
Dry roast the nuts in a thick bottomed pan till they turn golden-rimmed and aromatic. Set aside and go on to step 3.
3. Simmer stir simmer
In a thick-bottomed pan, bring a liter of full-cream milk to a boil. Reduce heat and simmer, stirring regularly.
After a 5-minute simmer, add the soaked sabudana to the milk.
It will take about 20 minutes for the milk to thicken and the sabudana to turn translucent.
Be attentive throughout the kheer’s cooking time – this isn’t one of those dishes that you set on the stove top and go off to watch TV! If you want delicious results, you have to put in the work. Stir
- regularly – no breaks longer than 5 minutes
- slowly – no crazy-splashy whisking
- firmly – no limp skimming of the surface; take care to scrape the sides and bottom of the pan so that the milk does not stick or burn
When the sabudana pearls have turned translucent, add the cinnamon, vanilla extract, a pinch of sea salt, raisins and most of the toasted nuts (retain some for garnishing).
As the kheer comes close to the consistency you’re looking for, stir in the sugar. Cook another minute till the sugar dissolves. Switch off the heat.
Let the sabudana kheer stand and cool down; the kheer will continue to thicken as it cools.
Keep stirring periodically to assist with cooling and to prevent a film from forming on top.
Chill covered in the refrigerator till ready to serve.
To Serve:
Just before serving, garnish the chilled sago kheer with toasted slivers of nuts.
Dig in!
Notes:
Try more desserts from the blog archives:
Also check out other sabudana / sago recipes:
The flavors are so interesting in this recipe. I have eaten sabudana ki kheer but not with vanilla or cinnamon…will surely try this recipe…..
Hi Kavitha, Happy to receive your positive feedback!