How to Make Authentic Sabudana Kheer: A Fasting Dessert Guide
Sabudana Kheer, also known as Sago Pudding or Sago Kheer, is a traditional Indian dessert that transforms tapioca pearls into a creamy, luxurious delicacy cherished during festivals and fasting periods. Slowly simmered in whole milk and enhanced with cardamom, saffron, and nuts, this dessert offers more than just sweetness - it represents a rich culinary heritage that connects generations. The delicate tapioca pearls create a smooth, nutritious pudding that provides quick energy and embodies the cultural significance of Indian cooking, making it a beloved treat that transcends age and occasion.
Ingredients
- 6 cups whole milk
- 1/2 cup sabudana sago pearls
- 1/2 cup sugar
- 2 tbsp cashews chopped
- 2 tbsp almonds chopped
- 2 tbsp charoli
- 2 tbsp yellow raisins
- 1/2 tbsp cardamom powder
- 2 tbsp pistachios crushed
- 1 pinch saffron
Instructions
- Pour 6 cups whole milk into a medium-sized pot and place it over medium heat. Bring the milk to a gentle boil, stirring occasionally to prevent scorching.
- Once the milk is boiling, add 1/2 cup sabudana (sago pearls) to the pot. Continue to cook, stirring frequently, until the pearls become transparent. This usually takes about 15-20 minutes.
- Add a pinch of saffron to the milk and sabudana mixture, followed by 1/2 cup sugar. Stir continuously until the sugar completely dissolves.
- Now, it's time to add the nuts and spices. Gently stir in the chopped 2 tbsp cashews, 2 tbsp almonds, 2 tbsp charoli, 2 tbsp yellow raisins, 1/2 tbsp cardamom powder, and crushed 2 tbsp pistachios. Continue cooking until the milk reaches a thick, creamy consistency.
- Once your desired consistency is reached, turn off the heat. Your Sabudana Kheer is now ready to be served.
- You can serve the kheer either hot or cold, based on your preference. For an extra touch of indulgence, garnish each serving with a sprinkle of chopped nuts and a few strands of saffron.
- Enjoy your homemade Sabudana Kheer!