Sabudana Kheer Recipe - Tapioca Pearl Milk Pudding
Sabudana Kheer is a creamy pudding made with Tapioca pearls which is simmered in a hot sweet milk reduction. Serve it after your yummy South Indian everyday meal.
Sabudana Kheer also known as the Sago Payasam is a very traditional Indian sweet dish made across most regions of India. Although each region has its variations, this particular recipe is a favorite at my home and is the way I have been savoring it since I was a child.
Naturally, it is how I have continued to make it in my own home as well, and now my family loves it just as much. Sabudana Kheer can be made for festive and other special occasions. Or even just as dessert following an Indian meal.
It also makes an excellent evening tiffin item, to be served with Medu Vadas, Sambar and Chutney for a tea time snack party, or as a dessert along with a hearty South Indian Meal plate.
If you like this recipe, here are some more Kheer Recipes that you can make for festivals and special occasions:
0 M
45 M
45 M
4 Servings
Ingredients
- 1 cup Sabudana (Tapioca Pearls)
- 1 liter Milk
- 1 cup Sugar
- 1 teaspoon Cardamom Powder (Elaichi)
- 1 teaspoon Ghee
- 1/4 cup Slivered Almonds (Badam)
- 1/4 cup Raisins
How to make Sabudana Kheer Recipe - Tapioca Pearl Milk Pudding
To begin making the Sabudana Kheer Recipe, soak the sabudana in water for an hour. Once soaked well, we will cook the sabudana in water.
Heat a large sauce pan filled with the milk. Add in the sugar and stir until the sugar dissolves. Once the milk begins to boil, reduce the heat and allow the milk to reduce itself to about half its quantity.
This process is called condensation of the the milk. Condensation gives out special flavors that enhances the taste of the Sabudana Kheer (Payasam).
While the milk is condensing, in a large sauce pan, boil 2-1/2 cups of water. Once the water begins to boil, add the soaked sabudana pearls and boil until it is cooked. Once cooked, drain the excess water and transfer to another bowl and keep aside.
Once the milk has condensed, stir the cardamom powder and the cooked sabudana. Simmer for another 10 minutes on low heat. Turn off the heat and transfer the Sabudana Kheer (Payasam). to a serving bowl.
Heat the ghee in a small pan; add the almonds and roast them a little. Finally stir in the raisins for a few seconds until you see it puff up. Turn off the heat and stir this into to the Sabudana Kheer (Payasam).
Serve Sabudana Kheer as an excellent evening tiffin item, with Medu Vadas, Sambar and Chutney for a tea time snack party, or as a dessert along with a hearty South Indian Meal plate.
