Sabudana Kheer is a very popular festival dessert in India. It is often prepared during special occasions. It is creamy rich and easy to prepare.
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Kheer plays a vital role in any festival. Whenever there is some special occasion at home or any festival in Indian households preparing kheer is a tradition. There are so many varieties of Kheer.
Sago/Sabudana/Tapioca Pearls/Javvarisi is one ingredient primarily used to prepare kheer. It is so easy to prepare, now let’s get started.
How to make Sabudana Kheer
1.Take 1 cup of sago or sabudana or tapioca pearls.
2. Soak 1 cup of Sabudana/Tapioca in warm water for 30 mins.
3. After soaking drain and remove the excess water and set it aside.
4. Bring 1.5 cups of water to boil. To this add in the soaked Sabudana and cook till they are done. If you feel water is less you may add another ½ cup or as needed.
5. Once the sago is cooked add in 2 cups of full cream milk. Cook in a medium flame and let it simmer for 20 mins.
6. Next, add ¾ cup condensed milk. You may also add 1 cup of sugar instead of condensed milk.
7. And then add 1 tsp cardamom powder or crush 4 cardamoms and add.
8. The Kheer is now thick and creamy. Switch off the flame. Heat a pan with 1 tbsp ghee and roast 5-10 cashews and raisins until golden and plump and add to the kheer.
Sabudana kheer is now ready.
Tips & Variations
- Alternatively, instead of soaking the Sago in water, we can also fry them in a tsp of Ghee and then start cooking in water.
- Coconut pieces can also be used for garnishing.
- Serve as a dessert after meals or during festivals.
More Kheer Recipes
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📖 Recipe
Sago Kheer | Sabudana Kheer | Javvarisi Payasam
Standard 1 cup measures 240 ml
Ingredients
- 1 cup Sago | Tapoicoa pearls | Sabudana
- 1.5 cups Water
- 2 cups Milk
- 1 cup Sugar or ¾ cup condensed milk
- ½ tsp Cardamom powder
- 10 Cashew nuts
- 5 Raisins
- 1 tbsp Ghee
Instructions
- Soak 1 cup Sabudana/Tapioca in warm water for 30 mins.
- After soaking drain and remove the excess water and set it aside.
- Bring 1.5 cups of water to boil. To this add in the soaked Sabudana and cook till they are done. If you feel water is less you may add another ½ cup or as needed
- Once the sago is cooked add in 2 cups of full cream milk. Cook in a medium flame and let it simmer for 20 mins.
- Next, add ¾ cup condensed milk. You may also add 1 cup of sugar instead of condensed milk.
- And then add 1 tsp cardamom powder or crush 4 cardamoms and add.
- The Kheer is now thick and creamy. Switch off the flame.
- Heat a pan with 1 tbsp ghee and roast 5-10 cashews and raisins until golden and plump and add to the kheer.
Notes
- Alternatively instead of soaking the Sago in water we can also fry them in a tsp of Ghee and then start cooking in water.
- Coconut pieces can also be used for garnishing.
- Serve as a dessert after meal or during festivals.
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
Note: This post is originally from 2016. I have updated with new Recipe card, Pictures and video now.
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