Sabudana Kheer is a traditional Indian pudding which prepared with sago pearls and milk, garnish with nuts and saffron. Generally we are prepared sabudana kheer in Navratri fast or festival days as dessert. For this recipe, first you have to soak the sago pearls in water for atleast 5-6 hours or in case of emergency, you can soak the sago pearls in hot water for 2 hours. I love its creamy and chewing taste. To reduce the calorie, you can skip the condense milk with sugar free substitute.
Preparation Time: 1 Hour Cooking Time: 30-35 Minutes Servings: 4 Category: Indian Kheer
Ingredients: 1 Cup Sabudana/ Sago, soaked 4 Cup Milk 1/3 Cup Condense Milk 1/2 Tsp. Cardamom Powder Few Saffron strands Sugar (optional), to taste 1 Tbsp. Ghee Few Nuts, Shallow fry (Almonds, cashews and pistachios)
Instructions: Soak the saffron in two tbsp milk. Heat the ghee in pan and shallow fry the cashews and almonds. Drain and keep aside. Heat the milk in a deep bottom pan on low flame and cook until to half. Add the squeeze sago to milk and stir until the sago is fully cooked. Add condense milk and cook until the kheer thickened. Add saffron milk, cardamom powder and roasted nuts, mix well. Remove from the heat and garnish with chopped nuts. Serve hot or chilled sabudana kheer or sago payasam.
Note: You can add mawa or khoya instead of condense milk for thick consistency. Adjust the sugar quantity as per taste.
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