Sabudana Kheer: A Traditional Indian Sago Pudding

Introduction

Sabudana Kheer is a classic Indian dessert that brings comfort and celebration to any occasion. This traditional sago pudding holds a special place in festive traditions, offering a perfect balance of creamy texture and delicate sweetness. As one of the most beloved Indian sweets, this kheer combines simple ingredients to create a dessert that’s both nourishing and delightful, making it an essential part of festival celebrations and family gatherings alike.

Summary of the Recipe

This creamy Sabudana kheer is a harmonious blend of milk, soaked sago pearls, and natural sweeteners that come together to create a comforting pudding. The process involves gently cooking milk with soaked sabudana and incorporating melted jaggery or sugar, followed by aromatic cardamom, roasted nuts, and fragrant saffron. The result is a silky smooth dessert that’s perfect for concluding any meal or celebrating special moments with loved ones.

Preparation Timeline

• Sabudana Soaking Time: 1 hour
• Active Cooking Time: 20-25 minutes
• Total Time: 1 hour 25 minutes
• Serving Temperature: Warm or chilled

Essential Equipment

• 🍯 Deep heavy-bottomed pot
• 🥣 Mixing bowls
• 🥄 Wooden spoon
• 🧊 Serving bowls

Ingredients

• 🥛 Milk – 1 liter (full cream for best results)
• 🌾 Sabudana (sago pearls) – ½ cup, soaked for 1 hour
• 🍯 Jaggery – ¾ cup, grated (or sugar as alternative)
• 🌿 Cardamom pods – 4-5, freshly pounded
• 🥜 Mixed nuts (almonds, cashews) – 2 tablespoons, roasted
• 🍇 Raisins – 1 tablespoon
• 🌺 Saffron strands – generous pinch
• 💧 Water – 2 tablespoons (for melting jaggery)

Step-by-Step Instructions

1. Prepare the Milk Base

Begin by pouring milk into a deep, heavy-bottomed pot. Place it over medium heat and bring it to a gentle boil, stirring occasionally to prevent scorching at the bottom.

2. Melt the Sweetener

While the milk is heating, prepare the jaggery syrup. In a separate small pan, combine grated jaggery with 2 tablespoons of water. Heat gently until the jaggery completely dissolves, creating a smooth syrup. Allow this mixture to cool slightly before proceeding to the next step.

3. Combine Sweetener with Milk

Once the jaggery syrup has cooled to room temperature, slowly pour it into the heated milk while continuously stirring. This gradual incorporation prevents the milk from curdling and ensures a smooth consistency.

4. Incorporate Soaked Sago

Drain the sago that has been soaking for one hour and add it to the milk mixture. Stir gently to distribute the sago pearls evenly throughout the kheer.

5. Add Aromatic Spices

Freshly pound cardamom seeds to release their essential oils and maximum flavor. Sprinkle this fragrant powder into the kheer, stirring to distribute the aroma evenly.

6. Enhance with Dry Fruits

Introduce the roasted nuts and plump raisins to the kheer. These elements add wonderful texture contrasts and bursts of flavor throughout the pudding.

7. Gentle Simmering Process

Maintain the kheer on a low flame, allowing all ingredients to meld together beautifully. Avoid vigorous boiling to preserve the delicate texture of the sago and prevent the milk from becoming too thick too quickly.

8. Final Aromatic Touch

Just before turning off the heat, add the precious saffron strands. These will impart their golden hue and distinctive flavor, elevating the kheer to a truly special dessert.

9. Serving Preparation

Once all ingredients are perfectly combined and the sago pearls have turned translucent, turn off the stove. Your Sabudana Kheer is ready to be served warm, or you can chill it for a refreshing cold dessert.

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