Sabudana Kheer | Sago Pudding

How to make Sabudana Kheer | Sago Milk Pudding| Sago Payasam |Javvarisi Payasam| Sago Ksheeram

Sabudana Kheer is a sweet milk pudding made by boiling sago with milk, sugar almonds & green cardamom.

This Sabudana Kheer is my mom's recipe and I feel proud to share again that my mom is best cook in this world, as best part about her cooking is good knowledge about subject and know the correct method to prepare any dish with all do's and don't s..

To make perfect sabudana kheer, kheer which is perfect in consistency, one need to add sabudana is small quantity, as many of us love to enjoy kheer in chilled form, so if you are going to serve chilled sabudana kheer, adding sabudana in good quantity result in lumpy thick cream, which is not palatable and not acceptable. so this is very important thing to consider when you prepare sabudana kheer.

Also refer: Meetha Poha

As how you will going to serve sabudana kheer, hot or chilled, so add sabudana according..

Another thing adding sabudana directly in milk result in curdling of milk, so for that you need to understand how to add them in milk to avoid milk from curdling.

Recipe of Sabudana Kheer 

(For 2-3 servings)

⚫Sago soaking time : 40-45 minutes or soak over night

⚫Preparation time : 15-20 minutes

⚫Cooking Time : 15-20 minutes

Required

◾500 ml milk (Full cream milk)

◾50-60 gms sabudana (sago) (appx 2tbsp)

◾4-5 tsp sugar (or as per your taste)

◾4 Green Cardamoms

◾10-12 Almonds

Method: 

Step 1 : Wash and soak sabudana. 

◾Wash sabudana in water and drain them.

Soak them in ¼ cup water for 40-45 minutes. They will absorb all water and swelled up and translucent.

Step 2 : Soak and slice almond's

◾Soak almonds in water for 15-20 minutes and then slice them and keep aside.

Step 3: Roast cardamoms

◾Roast and coarsely grind cardamom in mortar and pestle.

Step 4 & step 5 can be done simultaneously

Step 4 : Blanching of Sabudana 

◾Blanching is a cooking process where in the sabudana is plunged into boiling water, removed after a brief - (2-3 minutes), timed interval, and finally placed under running water tap to remove excess starch.

◾The purpose of following this process is that we will remove excess starch from sabudana. This process is very important, as after following this process, chances of curdling milk reduce to 99.9%.

Step 5: Cooking Time

◾Heat milk in a heavy bottomed pan. When milk starts boiling add sugar stir well until it dissolves completely, 

◾Keep the gas stove on low flame add sabudana, allow the sabudana to cook in milk. Keep stirring occasionally 

◾Add cardamoms. Cook till the sabudana is cooked and the milk has reduced to half and sabudana becomes swollen and translucent. It will take approx 7-10 minutes.

◾Finally add sliced almonds, mix it well and remove from flame. Garnish with almonds. 

◾Serve hot or chilled.