Sabudana Kheer | Sabudana Payasam

Sabudana Kheer is simple to prepare and turns really yummy.  Sabudana is also known as Sago in English. When the sago turns into nice transparent balls, the sabudana recipe looks even more appealing. You can make this sago kheer for any occasion, like birthdays or any other function. It is always a nice gesture to make sweet dish like kheer when we welcome a special person in our house. Get step by step pictures to make this delicious kheer with sabudana recipe.

People in India make kheer even when they make some business deals or buy property or new vehicles. When I first got a job, my Mom made kheer to celebrate the occasion. So you can try sabudana payasam any time and make everyone happy. This kheer can be served in small serving bowls and can be had as it is. You might also like to check other dessert recipes.

What are the health benefits of sabudana?

• Sabudana (sago) is rich in energy. This is the main reason why people consume it more during fasting like during Navratri.
• Consumption of sabudana helps relives bloating and gas and helps prevent constipation. It also prevents digestion issues. Since it has good dietary fiber it helps to keep the gut healthy.
• Sabudana is low in cholesterol and helps to keep the blood pressure controlled.
• It is also rich in protein, calcium and magnesium and iron which helps to muscles to grow, strengthens bones.

Sabudana kheer recipe for babies:

Due to all these health benefits, sabudana can also be given to babies. Just keep in mind, not to add dry fruits while making kheer for babies as they might get chocked. Also keep sugar level low.

How to make sabudana kheer without soaking?

1. First we have to wash, drain and keep sabudana aside for 2 hours.
2. Crush the dry fruits – cashew nuts and almonds and microwave them in 1/2 cup water for 1 minute. This ensures that the dry fruits become soft.
3. If you don’t have a microwave, soak the crushed dry fruits in 1/2 cup hot water for 10 minutes.
4. If you do not have elaichi powder, crush the elaichi pods and powder the elaichi seeds using a mortar and pestle. Discard the peel.
5. After 2 hours, add the milk to a saucepan and switch on the heat.
6. Start boiling it, when it is about to boil, i.e. when small bubbles start appearing on the sides, add sabudana (sago) and stir mildly.

7. Add sugar and mix well.
8. Then add the dry fruits along with little water from the boiled dry fruits. Add a pinch of salt and stir well.
9. Garnish with elaichi powder, stir and switch off the gas/heat.

Another way to prepare sabudana kheer:

Milk can be replaced with coconut milk. This makes the sago kheer recipe vegan too. You can also add mango and chia seeds to this sago dessert and make it interesting like sabudana kheer with mango and chia seeds.

How to serve sabudana kheer recipe?

You can serve sabudana payasam in small dessert bowls or katoris. You can have it with pooris if you wish. I love to have kheer with pooris.

Other kheer recipes:

• Vermicelli Kheer
• Goan style bottle gourd kheer
•  Apple kheer
• Carrot kheer

Also get a list of best Indian kheer recipes.