Sabudana Kheer

Sabudana kheer is a creamy, delicious pudding from India. Made with sago, milk, sugar, and nuts, this pudding is very easy to make. A perfect dessert for every festival.

Course Dessert

Cuisine Indian

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 211kcal

Author Vandana Chauhan

Ingredients

1 litre full cream milk
½ cup sugar adjust as per taste
½ cup + 2 tablespoons tapioca pearls
2 tablespoons chopped pistachio/ almonds/ cashew nuts
2 tablespoons golden raisins
½ teaspoon green cardamom powder

Instructions

Wash the tapioca pearls, drain the water and keep the pearls aside
Boil milk in a heavy-bottomed pot.
Once the milk starts boiling add tapioca pearls, chopped nuts, and raisins. Cook on low flame for around 20-25 minutes or until the milk thickens and the pearls turn translucent. Keep on stirring after every 8-10 minutes to ensure that the milk doesn't stick to the bottom of the pot.
Add sugar, and cardamom powder. Mix everything and cook for another 2-3 minutes and then switch off the gas.
It can be enjoyed hot, warm, or chilled. If you prefer chilled keep the fridge for at least 2-3 hours before serving.

Notes

Add tapioca pearls and nuts only once the milk gets boiled.
This pudding thickens after a few hours so don't add too much sabudana. Just follow the recipe and it will be fine.
Don't add sugar to the pudding until the tapioca pearls are cooked otherwise they won't get cooked properly.

Nutrition