Sabudana/Sago kheer

After making the sabudana wadas, I had some of the soaked sago left. I stored them in the fridge for almost two days not knowing what to do with it. I was in no mood to make the usual khichdi which I had made just a couple of days back. I had seen the kheer recipe in many cookbooks and I found some other pudding recipes in the net. Then I settled on making kheer and it was simply delecious. Maybe I should try some malaysian pudding recipes with sago next time. I found some recipes on the net and it seemed so good.

Print Recipe
Sabudana/Sago kheer Yum
Servings
Ingredients
  • 1 cup Sago / sabudana
  • 1 cup water
  • 2 cups Milk
  • 3/4 cup Sagar
  • 1 tsp Ghee
  • Cashews - few broken to small pieces
Servings
Ingredients
  • 1 cup Sago / sabudana
  • 1 cup water
  • 2 cups Milk
  • 3/4 cup Sagar
  • 1 tsp Ghee
  • Cashews - few broken to small pieces
Instructions
  1. Soak the sabudana for a half an hour. Drain the water and leave it for few more hours. Add this in a pan with a cup of water. Boil for 5 minutes. Then add the milk. Allow it to boil and athen add sugar.Now stir for few more minutes till it gets a little thick.
  2. Roast the cashews in ghee till they turn a golden brown. Add this to the kheer.
  3. Serve it hot or cold.
Recipe Notes

Share this Recipe
It's only fair to share...Share on Facebook0Email this to someoneShare on Google+0Tweet about this on TwitterShare on LinkedIn0Share on Yummly0Pin on Pinterest0

44 thoughts on “Sabudana/Sago kheer”

  1. Sago kheer..sounds new to me Sowmya..have added sago to pineapple payasamss and other desserts..looks so pretty and am sure tasty as well.

  2. easy and delicious. i roast sabudana lightly in a drop of ghee instead of soaking. then i add milk and pressure cook. yours looks lovely.

  3. Sowmya, I remember so well the delicious sabudana kheer of my childhood. I haven’t eaten it in a long time, but now I really have a craving. This looks just delicious!

  4. You can powder roasted sago and boil it with little milk and make a healthy drink Sowmya. Mom says sago payasam reduces heatiness. Good One 🙂

  5. hey sowmya i didn’t know you were already tagged..it’s ok you don’t need to do it again..thanks for letting me know

  6. first time at ur blog..lots of good traditional recipes here…i generally make kheer with vermicelli and sabudana, nevr made one with sabudana alone…should try sometime..

  7. its been ages since i had sabudana kheer. i usually go for the same old khichdi:) pongal looks pretty great. i have to yet try it out.

  8. I love sago in any form! I see youve made sabudana vadas too, one of my favorites! It has such a fun chewy texture 🙂

  9. Hi sowmya!!!

    Wish u a very happy new year and pongal…
    I wan to have the kheer right now since its been a long time i have tasted the sago…

  10. Sago is one of my favourites.I love the texture,sabudana vada is the best of all is what i think.Ur Kheer looks tempting:)I loved ur earlier post on the vada too….

  11. This is my all time favorite payasam and used to drink it by the glasses when I was a kid. Those little pearls to appeal to any child I guess.

Leave a Reply

Your email address will not be published. Required fields are marked *