Vrat special sabudana kheer with jaggery is a simple, delicious Indian dessert commonly cooked during fasting or festival time. As the name suggests, it is made with Sago pearl or Sabudana and ready within 10 minutes. It is also a health-friendly sweet recipe as we are using jaggery here as a sweetener.
What is Sago or Sabudana?
Sabudana is also known as Tapioca or Sago Pearl, a starchy processed food item extracted from tapioca roots. They are white-coloured pearl-like rounds which become transparent after cooking.
It is gluten-free and rich in starch food used in the making of kheer, pulao, upma, papad, tikki, idli, paratha etc. Want to know more about sabudana or sago click here
Other vrat special sweet recipes you would like to try
About Navratri Special Sabudana Kheer with Jaggery
Made with Tapioca pearls it is a super easy sweet recipe consumed mostly during fasting time in India. But you don’t really need to be on fast to cook this kheer can enjoy any time whenever you want.
It is an Indian traditional vrat special sweet that has a creamy thick texture with a very soft mouth feel. Making sago sweet is so easy and needs only three ingredients- Milk, Sago and Jaggery. Serve this sabudana kheer after party dinner or on special occasions as a dessert.
These tapioca pearls are rich in carbohydrates and low in protein and other nutrients. We mostly cooked it by adding other nutritious ingredients to balance the dish. As it provides instant energy, it is a favourite item used for cooking during vrat time.
Sabudana ki Kheer Recipe Ingredients
Sago or Tapioca pearl– soak them first, then cook in the milk to get the best taste and texture. Soaking also helps in fast cooking.
Milk– used toned milk to make this kheer. You can use full-fat milk instead if wants a richer flavour.
Jaggery– used as a sweetener which is health-friendly as it is rich in vitamins and minerals. It can be easily replaced with Desi Khand, coconut sugar, honey etc.
Cardamom– increases the flavour of the dish.
Chopped nuts and raisins– increase the nutritional value.
How to Make Sabudana Kheer with Jaggery at Home-Step by Step Preparation
1. First, wash sabudana and then soak it for 3-4 hours.
2. Once the sabudana is soaked well, remove extra water from it and keep it aside. If you press it between your finger it has a soft texture.
3. Now in a sauce pan start boiling milk. Once the milk starts boiling, lower the flame to the lowest setting and add soaked sabudana. Mix well.
4. Cook it for 4-5 minutes. Stir in between otherwise sabudana may stick at the bottom.
5. Now ¼ cup of boiled hot water add jaggery and mix till it melts.
6. Once the milk start thickens and sabudana becomes transparent add soaked raisins, jaggery syrup, chopped nuts, and cardamom powder and mix well.
7. Cook further for 30-40 seconds and then switch off the flame.
8. Serve warm or chilled garnished with chopped almonds and pista.
Serving Suggestions
Serve this delicious Indian sago pudding as a warm or chilled dessert on fasting days with Samak rice upma, Singhare atta chilla. It can be served as a dessert at the party, or after lunch or dinner.
Tips and Tricks
- Cook this kheer on low flame and stir occasionally.
- Soak sabudana at least 3-4 hours before cooking. If you forget to soak sago beforehand, soak it in the boiling water for at least half an hour.
- After cooling, kheer will become thick as sago is starch and has a tendency to absorb liquid. So, if you want to serve it chilled add ½ cup milk before serving to adjust the consistency.
- To add jaggery to the kheer first, make a syrup of it with boiling water and then add otherwise it may curdle the kheer.
- If you don’t want to add jaggery can use desi Khand, coconut sugar, or honey instead. Honey should be added once it cools down slightly.
- For making it vegan use coconut milk or almond milk.
Recipe Card
Sabudana Kheer with Jaggery Recipe | Vrat Special Indian Sago Pudding
Ingredients
- ½ cup sabudana
- 3 cup 750 ml milk
- 70 gm jaggery
- 8-10 kishmish or raisins
- ½ tsp cardamom powder
- Chopped almonds and pista for garnishing
Instructions
- First, wash sabudana and then soak it for 3-4 hours.
- Once the sabudana is soaked well, remove extra water from it and keep it aside. If you press it between your finger it has a soft texture.
- Now in a sauce pan start boiling milk.
- Once the milk starts boiling, lower the flame to the lowest setting and add soaked sabudana. Mix well.
- Cook it for 4-5 minutes. Stir in between otherwise sabudana may stick at the bottom.
- Now ¼ cup of boiled hot water add jaggery and mix till it melts.
- Once the milk start thickens and sabudana becomes transparent add soaked raisins, jaggery syrup, chopped nuts, and cardamom powder and mix well. Cook further for 30-40 seconds and then switch off the flame.
- Serve warm or chilled garnished with chopped almonds and pista.
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