Sabudana Kheer Recipe | Creamy Sago Pudding – A Comforting Indian Dessert for All Seasons
Sabudana Kheer, also known as Sago Pudding, is a creamy Indian dessert made with soaked sabudana (tapioca pearls) simmered in full-cream milk, sweetened with sugar, and gently flavoured with cardamom.
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Ingredients
sabudana (sago/tapioca pearls)1cup
full-cream milk4cups
milk powder1/2cup- warm milk1/4cup
sugar1/2cup
cardamom powder1/4tsp
ghee (clarified butter)1tsp- chopped nuts (almonds/pistachios/cashews)4tbsp
- A few saffron strands (optional)
Nutrition (per serving)
Calories
260.1kcal (13%)
Protein
8.1g (16.28%)
Carbs
30.9g (11.25%)
Sugars
22.8g (45.5%)
Healthy Fat
4.4g
Unhealthy Fat
8.7g
% Daily Value based on a 2000 calorie diet
How to make Sabudana Kheer (Creamy Sago Pudding)
Soak the Sabudana
- Step 1
Rinse sabudana 2–3 times until the water runs clear. Soak in just enough water (approx. 1-1.25 cups) to cover them. Let it sit for 4–5 hours or overnight. Once soft and puffed up, drain any excess water.
Roast the Nuts
- Step 1
Heat ghee in a small pan. Add the chopped nuts and roast them until golden and aromatic. Set aside.
Boil the Milk & Cook Sabudana
- Step 1
In a heavy-bottomed pan, bring the milk to a gentle boil. Add the soaked sabudana and cook on medium heat for 8-10 minutes, stirring occasionally, until the pearls turn translucent.
Add Milk Powder Mixture
- Step 1
Dissolve the milk powder in warm milk, ensuring there are no lumps. Add this mixture to the simmering kheer and stir well.
Sweeten and Flavour
- Step 1
Add sugar, cardamom powder, and 3 tablespoons of the roasted nuts (reserve 1 tablespoon for garnish), along with saffron strands if using. Continue to cook on low to medium heat, stirring continuously. Let the kheer simmer until the milk thickens slightly to a smooth, pourable consistency—it will thicken further as it cools.
Serve
- Step 1
Garnish with extra nuts and serve warm or chilled.
Nutrition (per serving)
Nutrition (per serving)
Calories
260.1kcal (13%)
Protein
8.1g (16.28%)
Carbs
30.9g (11.25%)
Sugars
22.8g (45.5%)
Healthy Fat
4.4g
Unhealthy Fat
8.7g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
Use any nuts you like – almonds, cashews, pistachios, raisins or a mix.
No saffron? Add a pinch of turmeric powder for a natural golden colour.
For a richer aroma, add 1–2 drops of rose water or kewra essence at the end.
Adjust the consistency of the kheer – add warm milk if it gets too thick.
Stir often while cooking to prevent the sabudana from sticking to the pan.
FAQS
Can I use low-fat milk instead of full-cream milk?
Yes, you can use low-fat milk, but the kheer will be less creamy.
How can I make the kheer vegan?
Use almond or coconut milk instead of dairy milk and replace ghee with coconut oil.
Can I prepare sabudana kheer in advance?
Yes, you can prepare it in advance and store it in the refrigerator. Add a splash of milk before serving to loosen it up.
What can I use instead of sugar?
Instead of sugar, you can sweeten the kheer with jaggery, condensed milk, coconut sugar, or maple syrup. ➤ If using jaggery, add it after turning off the heat to avoid curdling the milk. ➤ For a richer taste, try condensed milk—just reduce the amount of sugar accordingly. ➤ For a vegan or refined sugar-free version, opt for maple syrup.
How do I prevent the sabudana from clumping?
Ensure the sabudana is well-soaked and stir continuously while cooking.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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