Sago Kheer Recipe - Tapioca Milk Pudding
Sago Kheer is a delicious combination of Sago and Milk made into a deseert. Serve this delicious Kheer as a dessert after your everyday meals or for your weekend meals.
Sago Kheer also popularly known as Sabudana Kheer is a milk pudding made with soaked sago pearls and is an ideal dessert option in Hindu community during their religious fasts. Its texture is creamy, luscious and absolutely melt in mouth.
Tapioca Sago (Sabudana) is a processed, ready to cook agricultural food product. The only raw material for manufacturing Sabudana is tapioca root internationally known as Cassava.
If you like this recipe, you can also try other Kheer Recipes such as
- 2 cups Milk
- 1 cup Sabudana (Tapioca Pearls) , also called sago
- Sugar , as required
- 1/2 teaspoon Cardamom Powder (Elaichi)
- 6 Saffron strands
- 4 Cashew nuts , roughly broken
- 4 Raisins , optional
How to make Sago Kheer Recipe - Tapioca Milk Pudding
To begin making the Sago Kheer Recipe, firstly wash sago pearls under running water, strain and keep aside.
In a large bowl, add 2 cups of water and soak sago pearls for minimum 1 hour or till they bloom completely.
Heat milk in heavy bottomed pan, till it starts to boil. Simmer the gas flame and add saffron, cardamom powder. Let it cook till milk starts to thicken.
Once the milk is pale yellow in colour and starts reducing from sides, add soaked sago pearls and cook for 5 to 6 minutes on low heat.
You will notice the sago pearls turning transparent and light. Add sugar and stir nicely till sugar dissolves.
Next, add chopped cashews and cook the kheer for another 10 minutes till it gets creamy in texture.
Turn off the gas and add raisins by your choice. Do not add raisins before as it may split the milk and spoil your preparation. Serve hot/warm/chilled, as per your preference.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'