Sabudana Kheer Recipe, How to make Sabudana Kheer for fasting

It is probably the most common type of sweets and delicious food served on fasting days. However, one does not need to be on fast to enjoy it!!! As the name suggests this traditional Indian sweet is made from tapioca/sago pearls.

This sabudana kheer recipe is one of the easiest Indian dessert recipes and can be prepared in less than 20 minutes.

We generally make sabudana kheer during the Navratri festival or during some of the fasting or vrat days. So here I am sharing my mom’s recipe.

Step by Step Sabudana Kheer Recipe:

1. Rinse ½ cup sabudana pearls till the water runs clear of the starch.
   
2. Add ½ cup water to it. Cover and let the pearls get soaked for 2-3 hrs. It will absorb almost all the water and their size will increase.
   
3. Take a thick bottom pan or sauce pan in which you will be making kheer. Heat milk in it.
   
4. When milk comes to boil, add the soaked sabudana and stir.
   
5. Cook them on medium heat until the sago pearls turn transparent and soft. It may take 5-7 minutes. Make sure to stir continuously.
   
6. Reduce heat to low, add sugar and stir well until it dissolves completely.
   
7. Stir continuously until the kheer is smooth and turns a bit thick.
8. Add cardamom powder.
   
9. Add chopped cashews.
   
10. Turn off the heat and transfer prepared sabudana kheer to a serving bowl. Garnish it with sliced almonds and serve warm or chilled.
    

Since sabudana or sago is an ingredient that is a part of fasting food, we make a lot of snacks with it like sabudana khichdi, sabudana vada, sabudana thalipeeth etc. You can check the compiled list of navratri vrat info and recipes.

Sabudana Kheer recipe for fasting below:

Sabudana Kheer Prep time Cook time Total  2 hrs  15 min 2 hr. 15 min Sabudana Kheer- Indian sweet made with tapioca pearls and milk AUTHOR: Monali RECIPE TYPE: Dessert CUISINE: Indian SERVES: 4 INGREDIENTS (measuring cup used, 1 cup=237 ml) ½ cup sabudana (sago) or tapioca pearls ½ cup water 3 cups milk ¼ cup sugar ¼ tsp cardamom powder 2 tbsp. chopped cashews 2-3 sliced almonds for garnishing. DIRECTION Rinse sabudana pearls till the water runs clear of the starch. Add ½ cup water to it. Cover and let the pearls get soaked for 2-3 hrs. It will absorb almost all the water and their size will increase.  Take a thick bottom pan or sauce pan in which you will be making kheer. Heat milk in it.  When milk comes to boil, add the soaked sabudana and stir. Cook them on medium heat until the sago pearls turn transparent and soft. It may take 5-7 minutes. Make sure to stir continuously. Reduce heat to low, add sugar and stir well until it dissolves completely. Stir continuously until the kheer is smooth and turns a bit thick. Add cardamom powder. Add chopped cashews.  Turn off the heat and transfer prepared sabudana kheer to a serving bowl. Garnish it with sliced almonds and serve warm or chilled. TIPS When kheer cools down it will become thick as sabudana will absorb almost all milk. If you want to serve it chilled, then keep in mind the consistency you want.