Sago Pearl/Sabudana Kheer Recipe

A variety of dishes can be made from Sago pearls/Sabudana. It is known for its cooling properties and also given to convalescents as it is light on the stomach. A kanji or porridge is fed to infants during the hot summers. Posting a kheer today.

Ingredients :

  • 1 litre milk
  • 100 gms Sago pearls/sabudana
  • 12 tsps sugar
  • 1 large pinch kesar/saffron
  • 1 tsp Cardamom powder
  • A few cashewnuts and kishmish roasted in ghee to a golden brown.

Method :

Boil the milk and add the washed and drained Sago pearls to it. Keep boiling on a gentle flame till they are cooked. Add the sugar, kesar, roasted cashewnuts and raisins. Boil for a couple of minutes and then add the Cardamom powder. Switch off. Cover and keep aside for about 15 minutes to allow the flavours to infuse. Serve hot or chilled.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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