Kheer is an Indian favourite and I am yet to come across
anyone who doesn’t like it in some form or the other. Sabudana kheer or Sago
pudding recipe is one popular, easy and most loved kheer recipe across India. Kheer or Payasam is very simple to make and
doesn’t involve any special techniques. You just need a bit of patience to
thicken the milk to a rich, creamy consistency. You can prepare this tasty
kheer as dessert for Diwali, hotli festivals. Simple but heart-warming, this
creamy kheer made with sabudana [sago pearls] is easy to make and absolutely
delicious. Kheer can be made with rice, lentils, fruits and nuts, but today’s
recipe uses another popular ingredient and that is sabudana. Since, the kheer
itself is so simple, I have decorated it richly with nuts and saffron strands.
You can leave it plain also.
INGREDIENTS:
1 litre Milk
½ Cup Soaked Sabudana [100 gm] [soak it for at least 5-6
hours or overnight]
½ Cup Sugar [adjust according to your taste]
2 tablespoon Chopped Nuts [almonds, cashews, pistachios]
10-15 Raisins
Few Saffron strands, soaked in 1 tablespoon milk
½ teaspoon Cardamom Powder
METHOD:
STEP 1 – In a heavy bottomed pan, add milk and bring it
to boil.
STEP 2 – When it started boiling, add pre-soaked sabudana and mix well.
Cook it for 10-15 minutes stirring occasionally.
STEP 3 – Add chopped nuts, saffron and sugar and mix very
well. Keep some nuts for garnishing.
STEP 4 – Cook for some more time till sugar get dissolved
completely and it get thickened.
STEP 5 – Turn off the flame and garish with nuts and
serve hot.
Serve it immediately or cool it slightly before serving.
Garnish with chopped nuts if desired.
NOTES: *You can store leftover kheer in refrigerator. If it
thickened too much, warm it with a few spoons of milk before serving.
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