Name: Creamy Sabudana Kheer with Nuts and Cardamom Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 8 h 35 min
Cuisine: Indian
Ingredients: 1/3 cup sabudana (sago); 1/2 cup clean water (for soaking); 1 teaspoon ghee; 3 tablespoon sliced almond; 10-12 raisins; 3.5 cup whole milk; 2 whole cardamom pods; 1/8 teaspoon green cardamom powder; 1/2 cup sweetened condensed milk (or 90-95 g jaggery, adjust quantity to taste)

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Introduction

Sabudana Kheer is a creamy and comforting Indian dessert made from soaked sago pearls cooked in fragrant milk and sweetened with condensed milk or jaggery. It’s a perfect treat to enjoy warm or chilled, offering a delicate texture and delightful aroma from cardamom and almonds.

A light turquoise bowl sits on a black round tray over a white marbled texture background. Inside the bowl is a creamy white pudding with visible small translucent tapioca pearls mixed throughout. On one side of the dessert, there is a topping of sliced almonds in light beige, whole pistachios in green with yellow hints, and scattered dried pink rose petals, creating a colorful contrast against the creamy base. A silver spoon rests inside the bowl, partially submerged in the dessert. Surrounding the tray are a few white flowers and some fabric in beige tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup sabudana (sago)
1 teaspoon ghee
3 tablespoons sliced almonds
10-12 raisins
3.5 cups whole milk
2 whole cardamom pods
1/8 teaspoon green cardamom powder
1/2 cup sweetened condensed milk (or 90-95 g jaggery, adjust quantity to taste)

Instructions

Step 1: Place sabudana in a colander over a large bowl. Rinse under running water 1-2 times, gently rubbing the pearls with your fingers. Repeat washing 4-5 times until the water turns clear to remove excess starch.
Step 2: Drain all water and soak the sabudana in 1/2 cup clean water for 6-10 hours or overnight until soft and plump. Drain any excess water after soaking.
Step 3: In a heavy-bottomed pot, melt ghee on low heat. Add sliced almonds and raisins, saute for 20-25 seconds until aromatic. Remove and set aside.
Step 4: In the same pot, add cardamom pods and pour in the milk. Bring to a boil over medium heat, then reduce to low and simmer for 8-10 minutes, stirring occasionally to prevent sticking and allow slight reduction.
Step 5: Add the soaked sabudana to the milk, stirring continuously for 1 minute to prevent clumping.
Step 6: Cook on low heat for 10-15 minutes, stirring intermittently until the sago pearls turn translucent and the mixture thickens to a silky consistency. Avoid making it too thick as it will thicken further when cooled.
Step 7: Stir in condensed milk or jaggery. If using condensed milk, simmer for another 5 minutes. Mix in sauteed nuts, raisins, and cardamom powder.
Step 8: Serve the kheer warm or chilled as desired. It will thicken more upon cooling.
Step 9 (Jaggery option): If using jaggery, add it after cooking the kheer. Remove the pot from heat, let it stand for a minute, then mix in chopped jaggery while the kheer is still hot. Stir until dissolved. Do not cook after adding jaggery to prevent curdling.

Tips & Variations

Soak sabudana adequately to ensure soft pearls that cook evenly without clumping.
Ghee enhances the flavor, but you can substitute with unsalted butter for a different taste.
Add a pinch of saffron for a subtle floral aroma and a warm color.
Use chopped pistachios or cashews in place of almonds for variety.
Adjust sweetness by varying condensed milk or jaggery quantities to your preference.

Storage

Store Sabudana Kheer in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Add a splash of milk while reheating if the kheer has thickened too much.

How to Serve

A transparent glass filled with three layers of yellow rice pudding mixed with small pieces of yellow and light brown raisins, topped with a few whole golden raisins. A metal spoon is placed inside the glass, leaning diagonally out. The glass sits on a textured, brown cloth with frayed edges over a white marbled surface, with part of a white bowl containing more pudding blurred in the background. The lighting is dim, creating a contrast between the bright pudding and the dark backdrop. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of condensed milk or jaggery?

Yes, you can use regular sugar, but condensed milk or jaggery adds richness and depth of flavor that plain sugar lacks. Add sugar gradually to taste.

How do I know when sabudana is properly cooked?

The sabudana pearls become translucent and soft without a hard center when fully cooked. They should be tender and easily crushed between your fingers.