Sabudana Kheer with Jaggery Recipe | Vrat Special Indian Sago Pudding
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.
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.
Video
Notes
1. Cook this kheer on low flame and stir occasionally.
2. 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.
3. 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.
4. To add jaggery to the kheer first, make a syrup of it with boiling water and then add otherwise it may curdle the kheer.
5. 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.
6. For making it vegan use coconut milk or almond milk.