Mar 032014
 

Sabudana Kheer Recipe (Sago Pudding or Tapioca Pudding) is one of the sweet farali recipes eatan during fasting. Sabudana kheer also known as Sago Pudding, Sago Kheer and Topioca Pudding.

Serves: 3-4 People
Cooking Time: Appr. 35-40 Minutes

Sabudana Kheer Recipe

Ingredients:

100 gm sabudana (sago pearls or tapioca pearls)
1/2 litre semi skimmed milk or more depends on thickness
1/2 litre water
5 tablespoon suger (add more for more sweeter sabudana kheer)
4-5 green cardamoms
Some cashewnuts for garnishing
Some raisins for garnishing
4-5 saffron strands
1/2 cup single cream (optional)

Sago Pudding

Cooking Method:

1. Wash sabudana (sago pearls or topioca pearls) until water comes out clear. Soak sabudana (sago pearls or topioca pearls) for 30 mins.

2. Crush the green cardamoms in mortar and pestle.

3. in a thick bottomed pan, add the water and heat the pan.

4. Add the sabudana (sago pearls or topioca pearls) and simmer until sabudana (sago pearls or topioca pearls) is cooked. Once sabudana (sago pearls or topioca pearls) is cooked it will look transparent, very soft when you squeeze it and will be floating in the pan. Stir often to avoid sticking the milk on bottom of the pan.

5. Heat the semi skimmed milk in other pan and add crushed cardamoms. Simmer for 10-15 mins and leave aside to infuse the flavour of green cardamoms. Then strain the milk. Stir often to avoid sticking the milk on bottom of the pan.

6. Now add heated milk and suger and simmer for 15-20 mins.

7. Add the nutmeg powder and simmer for further 5 mins (add the single cream at this point, if you are adding into and simmer for 5 mins).

8. Now turn the heat off and garnish sabudana kheer recipe with cashewnuts, saffron and raisins.

Serve sabudana kheer cold or warm.

Tapioca Pudding

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