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.
Servings: 4
Calories: 350kcal
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
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