Sabudana Kheer | Sago or Tapioca Sweet Pudding








Ingredients -

Sago pearls or tapioca pearls or sabudana - ¾ cup
Milk - 1 litre 
Sugar or sweetened condensed milk (on without fasting or vrat) - ¾ cup or to taste
Dry Fruits -
Almonds - ¼ cup
Pistachio or pista - ¼ cup
Cashew nuts or kaju - ¼ cup
Raisins or kishmish - ¼ cup
Lotus seeds or makhana - ¼ cup
Ghee or clarified butter - ¼ cup
Green cardamom powder or choti elaichi Powder - ½ tsp
Kesar or saffron - ¼ tsp

Preparation -


1. Wash the sabudana or sago pearls 2 times well, remove or strain all the excess water and pour clean and fresh water upto the sabudana or sago pearls and soak it for 1 hr and 15mins.

2. Soak saffron strands or kesar in a hot milk for 30-40 minutes.

3. Roast all the dry fruits one by one or separately in ghee or clarified butter on low-medium flame. Chop all the dry fruits except raisins or kishmish.

4. Add 1-2 tsp of ghee or clarified butter in a container before boiling milk. Boil 1 litre milk on medium flame. After a boil, Turn it to low flame. Simmer the milk until the milk reduced to ¾ quantity. Stir in between to avoid burnt milk and scratch the cream on the sides of the container.

5. Add ¾ cup soaked sabudana or sago pearls. Mix well. Cook for 10 minutes on low-medium flame. Stir continuously and also scratch all the cream on the sides.


6. Add sugar or sweetened condensed milk; roasted dry fruits; soaked saffron strands with milk, cardamom powder and give it a nice mix. Cook for 5-6 minutes on low Flame.

Garnish with some roasted dry fruits and saffron strands. Serve this delicious, delighted sabudana kheer or tapioca kheer or sago pearls kheer or sweet pudding or tasty-tempting delicacy anytime after meals, on festivals, occassions, rituals and on fast or on vrat with this easy and quick recipe!!