LoginSabudhana Kheer | Indian sago pearls dessert
The sabudhana kheer is literally tapioca pearls boiled in milk. Yet, it tastes simply divine in some households and mediocre in others if you are curious like I was here are the best collated ideas to make the best tasting sabudhana kheer.
What is sabhudhana kheer?
Sabudhana kheer is a creamy milk based dessert popular in India and Pakistan. The recipe uses tapioca pearls cooked in milk and is flavoured with nuts, seeds and saffron. Made during festivals like Holi, Shivrathri, Diwali and Ramzan the dessert is either served warm or chilled.
In the south of India, the same is served slightly more liquid and warm. This is javarisi payasam or sago payasam.
As you travel towards Asian countries, you will find very similar dessert versions of this sago kheer like the Ginataang bayabas we made from Filipino cuisine.
In the south of India, the same is served slightly more liquid and warm. This is javarisi payasam or sago payasam.
As you travel towards Asian countries, you will find very similar dessert versions of this sago kheer like the Ginataang bayabas we made from Filipino cuisine.
Ingredients to make sabhdhana kheer
Sago pearls:medium sized tapioca pearls are the ones I use for making sago kheer. Choose the ones that have a milky centre. This cooks better than the glassy ones.
Milk: full cream milk is best for the recipe as it gives the desired creaminess to the kheer. Since you will be cooking to reduce a fair bit of this milk, you can use evaporated milk combined with the full cream milk too. Skim milk does make a fairly decent kheer, but it doesn’t have the full bodied flavour. Among plant based milks, I prefer coconut milk or cashew milk to make this recipe.
Sugar: Regular sugar is often preferred to make this kheer. Caramel syrup, dates syrup or stevia are excellent replacements.
Saffron:the fragrance of he saffron in this kheer is delightful, so don’t skip. It doesn’t matter if you choose the long stamens or the short. The saffron infused milk slightly turns the colour of the kheer to creamy colour then white.
Cardamom: The cardamom fragrance in any kheer is just divine. Use the seeds of green cardamom is what you use. You can powder this with some sugar and store to stir into the kheer.
Saffron:the fragrance of he saffron in this kheer is delightful, so don’t skip. It doesn’t matter if you choose the long stamens or the short. The saffron infused milk slightly turns the colour of the kheer to creamy colour then white.
Cardamom: The cardamom fragrance in any kheer is just divine. Use the seeds of green cardamom is what you use. You can powder this with some sugar and store to stir into the kheer.
Nuts and seeds: Pistachios, almonds, melon seeds and cashews are the best for this recipe. Crush the almonds and pistachios to add to the kheer.
Let’s make sabhdhana kheer
Boil the milk: to get the best results, slow cook and reduce 4 cups of milk to half the volume. Use a thick bottomed vessel and constant stirring. This ensures that the kheer has a creamy consistency.
Soak the sago pearls: The sago pearls are a bit hard to start with. I prefer to soak them for 2 hours before cooking to reduce time on the stove. You can use hot water to soak them for half hour as well. The pearls when soaked will be soft and double in size.
Cool the pearls in milk: once soaked, cook on a slow heat. Once the water reduces, add the milk and slow cook till the tapioca pearls are cooked well. The center of the pearls will be glassy when cooked well.
Add the sugar: Once the sago is cooked in the milk remove from heat and add the sugar.
Add the aromatics and nuts: Stir in the cardamom powder and the crushed nuts. Mix well and the kheer is ready.
Add the sugar: Once the sago is cooked in the milk remove from heat and add the sugar.
Add the aromatics and nuts: Stir in the cardamom powder and the crushed nuts. Mix well and the kheer is ready.
What are the best tips to make sabhdhana kheer better?
Sabudhana kheer is a very simple. However the most delicious sabudhana kheer recipes have a few little tweaks that elevate them.
- Cooking down the milk: reducing the milk actually brings forth a creamy density. This flaours the tapicoa pearls really well.
- Evaporated milk cuts down a fair bit of the cooking time. It also doesn’t take away from the flavour.
- In certain recipes for the kheer you will find the addition of milk powder. This again increases the creaminess of the milk.
- Soak the tapioca pearls: it is no fun to bite into a hard centered tapioca pearl. So ensure you wash and then soak the tapioca pearls for a couple of hours
Is jaggery suitable to be added to this kheer instead of sugar?
You can certainly use jaggery in the place of sugar to make this recipe. If using jaggery, do not add it like you do with sugar. Instead dissole the jaggery in a bit of warm water and make a syrup. oil the syrup and remove the impruitirs that skim on top. When the cooking process for the kheer is finished, add the jaggery syrup after you remove the kheer from the heat. This will ensure the kheer is not curdled.
Meal prep for this kheer
If serving chilled the kheer has a fantastic jelly like mouth feel. It stays God in the fridge for up to a week. If serving later,it is a good idea to make this kheer thinner as the tapioca pearls sit in the milk and swell a bit more.
Serving ideas for sabhudhana kheer
As said before, this kheer can be served warm or cold.
If serving warm: serving in small sized glasses topped with crushed nuts and a spoon to enjoy this dessert warm.
If serving cold: the traditional serving style is shallow bowls with a spoon. However you can make it into a parfait style using crushed nuts, chopped fruits, pieces of jelly etc layered with the chilled kheer. This is perfect for summer months. You can also add pieces of jilebi or jamun for the festive days to create fusion kheer dessert.
If serving warm: serving in small sized glasses topped with crushed nuts and a spoon to enjoy this dessert warm.
If serving cold: the traditional serving style is shallow bowls with a spoon. However you can make it into a parfait style using crushed nuts, chopped fruits, pieces of jelly etc layered with the chilled kheer. This is perfect for summer months. You can also add pieces of jilebi or jamun for the festive days to create fusion kheer dessert.
Can I make this kheer vegan?
If using coconut milk in place of regular milk you have made this kheer vegan easily. Since the coconut milk doesn’t curdle upon boiling it makes it easy to get this dessert creamy. You could try the same with oat milk too if you prefer.
Can I make this a sugar free dessert?
If you replace the sugar used in this recipe as stevia, monk fruit or aspartame, then you have a sugar free dessert. However, don’t add these to boil, rather make the kheer completely without sugar and then stir in the sugar free before serving. This ensure that the slight bitterness you feel with the sugar free is not accentuated.
Sabudhana kheer
The sabudhana kheer is literally tapioca pearls boiled in milk. Yet, it tastes simply divine in some households and mediocre in others if you are curious like I was here are the best collated ideas to make the best tasting sabudhana kheer.
Course Desserts
Cuisine gluten free, Indian
Keyword festival offerings, iftar recipes, Indian desserts, pot luck recipes
Prep Time 10 minutes
Cook Time 20 minutes
soaking time 2 hours
Total Time 2 hours 30 minutes
Servings 4 people
Equipment
- deep pot
- measuring cups and spoons
Ingredients
- 1/2 cup tapioca pearls
- 1 cup water
- 4 cups milk
- 1/4 tsp green cardamom powder
- 1/4 cup Assorted nuts crushed
Instructions
- Wash and soak the sago (tapioca pearls).
- Once it is swollen and has doubled in size it is ready to cook.
- Boil the milk and reduce to half the volume. Ensure you are contantly stirring and scraping the solids that accumulate on the sides.
- Add the soaked tapioca pearls and water to a deep pot and bring to a slow boil
- Half way through add the milk and let the sago boil till the center turns glassy of each pearl.
- Don't miss to keep stirring at this stage as it can catch the bottom easily.
- Stir in the sugar, cardamom powder and mix well.
- Remove from heat and stir in the crushed nuts .
- Once he sugar is dissolved the kheer is ready to be served.
Stay connected
We make sabudhana kheer for any festivals and sometimes just on a whim. It is that easy and provides a comforting feeling always.
Hope you like making this recipe.
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