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    Home » Recipes » kheer » Sago Kheer | Sabudana Kheer | Javvarisi Payasam

    Sago Kheer | Sabudana Kheer | Javvarisi Payasam

    Posted on Sep 4, 2016 · Last Updated on Sep 9, 2022 by sharmila kingsly

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    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.

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer recipes.

    Sago Kheer

    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

    • Apple Kheer Recipe | Apple Payasam
    • Instant pot Kheer | Vermicelli Kheer
    • Badam Kheer | Almond Payasam | Badam Payasam
    • Banana Kheer | Pazham Payasam | Pazham Pradhaman

    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram,Youtube and Twitter for more updates

    Sago Kheer
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    Sago Kheer | Sabudana Kheer | Javvarisi Payasam

    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.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: Indian
    Servings: 4
    Calories: 350kcal
    Author: sharmila kingsly
    Prevent your screen from going dark

    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

    Calories: 350kcal | Carbohydrates: 73g | Protein: 3.8g | Fat: 6.2g | Saturated Fat: 3.1g | Cholesterol: 15mg | Sodium: 49mg | Potassium: 82mg | Fiber: 0.4g | Sugar: 45.6g | Calcium: 127mg | Iron: 1mg
    Keyword Javvarisi Payasam, Sabudana Kheer, Sago Kheer
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

    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.

    « Black Channa Sundal | Kala Channa Sundal
    Khoya Peda | Mawa Peda | Easy Festival Sweets »

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