Sabudana Kheer
Tapioca pudding / Sago payasa / Sabakki payasa
Kheer is one of the most loved Indian desserts prepared to celebrate almost every occasion and festival. A Sabudana Kheer is no exception, and you’ll find many variations of this comforting sago and milk pudding throughout India. Called Javvarisi Payasam or Sabakki Payasa in the South of India, it’s known as Sabudana Kheer or Sabudane Ki Kheer in other parts of the country and typically eaten during fasting periods. But this doesn’t stop anyone from making this simple dessert any time of the year. Check out my version of Sabudana Kheer recipe made with milk and jaggery.
This Sabudana Kheer recipe is super easy and can be prepared in a short time. Serve this Sago Kheer at a dinner party on special occasions or make it for your post-dinner dessert. This is a Sago Payasam recipe that you just won’t be able to resist!
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Sago Kheer / Sabakki Payasa Recipe
Servings: Serves 2–3
Cooking time: 50 mins.
Ingredients:
1/2 cup Sabudana (tapioca pearls) (100gm)
1 cup water
2 tbsp Ghee [melted butter]
3 cups Milk
½ cup Jaggery powder
½ tbsp Cardamom powder
10 Raisins
10 Cashew Nut
Method:
- Wash the sabudana for couple of times and soak it for 20 mins.
- Heat ghee in a pan. Roast cashew nuts & raisins until golden brown. Keep it aside.
- Pour milk into a deep pot and let it boil on medium flame.
- Add soaked sabudana into milk (along with soaked water) and boil it till the sabudana pearls turn transparent and soft. Make sure to stir occasionally.
- Add cardamom powder and mix well.
- Boil the kheer for another 2 mins. Turn off the flame and let it sit for 10 mins.
- Melt jaggery by adding a little water in a pot.
- Strain the jaggery syrup into the kheer and mix well. Do not reheat the kheer after adding the jaggery syrup.
- Add roasted cashew nuts and raisins. And it’s ready to taste.
- Serve the kheer warm or cold. Enjoy!!
