Sabudana Kheer / Sabakki Payasam is a tasty and easy to make Indian dessert. Tapioca pearls are used to make a delicious kheer, ideal for fasting days. 

Sabudana is called as sago, rabia and saksak in different parts of the world. It is a starch extracted from the pith of tropical palm trees. The making of sago pearls is an exhaustive process. It is used mainly as a fasting food. Here is another kind of dish you can enjoy with sabudana. I have many good memories associated with this dish. Sabudana kheer is ideal on fasting or festive days. It is good to serve for fussy children. It is a sweet dish one can prepare without any hassle. 

Unlike the other payasam, the method involved is slightly different. The soaked sabudana are cooked in water and later milk is added to it and sweetened with sugar. The prior cooking helps in softening the sago pearls.

Sabudana Kheer is ideal for:

• fasting days
• festive time
• as a dessert for family time
• for fussy children who refuse to eat
• make ahead sweet for get-together

Sabudana Kheer / Sago Payasam

Ingredients:

1/2 cup sago   (measurement: 1 cup= 250 ml)
1/2 cup water
1/2 cup milk
1/2 cup sugar
10 almonds
1/4 teaspoon cardamom powder
a few strands of saffron

Method: 

1. Clean the sago, wash it and soak  for half an hour.
2. Boil it in half cup of water on a medium flame. The pearls  should be soft and translucent. 
3. Add milk to it. Put a few strands of  saffron to it. 
4. Let boil for sometime. Keep stirring in between, it may get burnt. 
5. Add sugar to it.
6. Make powder of almonds and put it in the kheer. 
7. Once it thickens slightly, remove from flame.  Finally, add cardamom powder. You can serve it warm or chilled. 

Take a tip:

• Dry fruits like cashew and almonds pieces can be roasted in ghee and garnished.
• The kheer gets thicker on cooling. Keep the consistency moderately thin while cooking.
• Sago pearls may be boiled in milk but they do not cook so well. 

The other sweet recipes for the festive season are : Badam puri, Khaja, Shenga Holige, Kadabu, 

Sabudana Kheer / Sago Payasam

Sabudana Kheer is a delicious sweet ideal as a quick-fix dessert. It can be made ahead and stored.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Soaking time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 cups

Course: fasting recipe, festive sweet, sweets

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 1/2 cup sago
• 1/2 cup water
• 1/2 cup milk
• 1/2 cup sugar
• 10 almonds
• 1/4 teaspoon cardamom powder
• a few strands of saffron

Method

 

1. Clean the sago, wash it and soak  for half an hour.
2. Boil it in half cup of water on a medium flame. The pearls  should be soft and translucent.
3. Add milk to it. Put a few strands of  saffron to it.
4. Let boil for sometime. Keep stirring in between, it may get burnt.
5. Add sugar to it.
6. Make powder of almonds and put it in the kheer.
7. Once it thickens slightly, remove from flame.  Finally, add cardamom powder. You can serve it warm or chilled.

Notes

Dry fruits like cashew and almonds pieces can be roasted in ghee and garnished.
The kheer gets thicker on cooling. Keep the consistency moderately thin while cooking.
Sago pearls may be boiled in milk but they do not cook so well. 

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Sabudana kheer/ sago payasam

If you ever make this Sabudana Kheer recipe or any of my other dishes,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !