Sabudana Kheer recipe

by Manisha G

Sabudana Kheer







Preparation time: 30 minutes

Serves: 4


Sago (sabudana) soaked           1 cup

Milk                                             1/2 litre

Saffron (kesar)                            a pinch

Cardamom (elaichi)                    4 – 5

Sugar                                         1/4 cup

Almonds                                     8 – 10 blanched

Vanilla Essence                         1/4 teaspoon



Soak the sabudanas for 30 minutes. Then take milk in a thick and deep sauce pan. Add saffron to it. Then add the soaked sabudanas to the milk. Let the milk come to the boiling point, then add sugar, vanilla essence and cardamom powder of 4 to 5 cardamoms to it. Now let the milk boil on low to medium flame till the sabudanas are fully cooked and the kheer thickens. Stir the kheer so that it does not stick to the bottom of the pan. Slice the blanched almonds and add them to the kheer. The kheer is now ready. You can serve it hot or cold as per your requirement.


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