Sabudana Kheer Recipe

You’ll find many variations of this comforting sago and milk pudding throughout India. Called Javvarisi Payasam in the South of India, it's known as Sabudana Kheer elsewhere and typically eaten during fasting periods. Well, that doesn’t stop anyone from making this simple dessert anytime of the year, does it?

  • Servings - 4
  • Preparation - 15 min
  • Cooking - 15 min

Ingredients for Sabudana Kheer

1 tsp
Elaichi (Cardamom) Powder
1 tbsp
MILKMAID Pure Ghee
8-10 halved
Kaju (Cashewnuts)
1 tbsp
Kishmish (Raisins
500 ml
Water
100g
Sabudana (Sagu)
Few strands
Kesar (Saffron)
3 cups (450ml)
Milk
1/2 cup (100g)
NESTLÉ MILKMAID Sweetened Condensed Milk

How to make Sabudana Kheer

  •     Soak the sago in the water and keep aside for 2-3 hrs. Strain the water and cook the sago in milk till soft. Add the NESTLÉ MILKMAID Sweetened Condensed Milk and allow to simmer for a few minutes.
  •     Heat the ghee and fry raisins and cashew nuts till they turn golden brown. Add the dry fruits to the sago-milk mixture.
  •     Sprinkle the elaichi powder, mix well and remove from fire. Serve hot or cold.