Sabudana Kheer: It is also known as Sago Pudding, is a traditional Indian sweet dish made with sabudana (tapioca pearls), milk, and sugar. It is a popular dessert during fasting days like Navratri, Ekadashi, or Shivratri, but it’s so tasty that people love to enjoy it anytime. This creamy and aromatic dessert is light on the stomach, rich in energy, and full of nutrients. With a hint of cardamom and the goodness of dry fruits, Sabudana Kheer makes for a perfect treat for both festive and regular occasions.
Ingredients of Sabudana Kheer
- ½ cup sabudana (tapioca pearls)
- 4 cups full cream milk
- ¼ cup sugar (adjust to taste)
- 4–5 green cardamom pods (crushed)
- 8–10 cashew nuts (chopped)
- 8–10 almonds (sliced)
- 8–10 raisins
- 1 tablespoon ghee
- A few saffron strands (optional)
- Water for soaking
Preparation
- Soak the sabudana – Rinse sabudana well and soak it in enough water for 2–3 hours or until soft. Drain the excess water.
- Boil the milk – In a heavy-bottomed pan, bring milk to a boil and simmer on low flame.
- Add sabudana – Add soaked sabudana to the milk and cook on low flame, stirring continuously to avoid lumps or sticking.
- Sweeten the kheer – When the sabudana becomes translucent and soft, add sugar and mix well.
- Flavor and garnish – Add crushed cardamom, saffron strands, and fried dry fruits (fried lightly in ghee) to the kheer.
- Serve – Cook for a few more minutes until thick and creamy. Serve hot or chilled, as desired.
Benefits of Sabudana Kheer
- Energy booster: Sabudana is rich in carbohydrates, making it ideal during fasting or low-energy days.
- Gluten-free: Perfect for people with gluten intolerance.
- Easy to digest: Light and soothing for the stomach.
- Nutrient-rich: When cooked with milk and dry fruits, it becomes a source of protein, calcium, and healthy fats.
- Cooling effect: Helps to cool the body during summer when served chilled.
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