Sago Kheer Recipe – Easy Indian Milk Pudding with Cashews & Raisins

Last Updated on 2 months by Neha Deshmukh

Sago Kheer Recipe – Easy Indian Milk Pudding with Cashews & Raisins

Hey everyone! If you’re craving something sweet, comforting, and utterly delicious, you have to try this Sago Kheer. It’s a classic Indian dessert, and honestly, it’s one of the first things I learned to make when I started exploring my grandmother’s recipes. It’s surprisingly easy, and the creamy, slightly chewy texture is just… heavenly. Let’s get cooking!

Why You’ll Love This Recipe

This Sago Kheer (also known as Sabudana Kheer) is more than just a dessert; it’s a hug in a bowl. It’s perfect for celebrations, a cozy night in, or just when you need a little something sweet to brighten your day. Plus, it’s relatively quick to make – ready in about 30 minutes! It’s a guaranteed crowd-pleaser, and I always get requests for the recipe.

Ingredients

Here’s what you’ll need to make this dreamy Sago Kheer:

• 3 tbsp sago pearls (sabudana) – about 45g
• 1 cup water – 240ml
• 4 cups milk – 960ml (I prefer full-fat for extra richness!)
• 3 tbsp condensed milk (optional) – about 45ml
• 3 tbsp cashew nuts – about 30g
• 2 tsp raisins – about 10g
• 2 tbsp ghee (clarified butter) – about 30ml
• ¼ tsp cardamom powder – about 0.5g
• ¼ cup sugar – about 50g (adjust to your sweetness preference)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Sago Pearls (Sabudana) – Types & Soaking: There are different sizes of sago pearls. The smaller ones cook faster. I don’t usually soak mine, but if you’re using larger pearls, a quick 30-minute soak can help reduce cooking time.
• Ghee – Clarified Butter & Its Significance: Ghee adds a beautiful nutty flavor that’s essential to Indian desserts. You can find it at most Indian grocery stores, or even make your own! It’s a little extra work, but so worth it.
• Cardamom – The Queen of Spices: Freshly ground cardamom is best, but powdered works perfectly fine too. It adds a lovely aromatic warmth. Don’t skip it!

Regional Variations in Kheer

Kheer is a versatile dessert, and every family has their own spin on it! Some people add saffron for a beautiful color and flavor. Others include chopped nuts like almonds or pistachios. In South India, you might find versions with coconut milk. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, heat the ghee in a heavy-bottomed pan. Add the cashew nuts and roast them until they turn golden brown and fragrant. Set them aside.
2. In the same pan, add the raisins and fry them until they puff up. Drain them and set them aside with the cashews.
3. Now, add the sago pearls to the remaining ghee and lightly roast them for a couple of minutes until they become slightly translucent.
4. Pour in the water and about ½ cup of the milk. Bring it to a simmer and cook until the sago pearls become soft and sticky – this usually takes about 10-15 minutes. Stir frequently to prevent sticking!
5. Pour in the remaining milk and continue to simmer for another 15-20 minutes, stirring occasionally, until the kheer thickens to your desired consistency.
6. If you’re using condensed milk, stir it in now along with the sugar. Simmer gently for another 5 minutes.
7. Finally, mix in the cardamom powder, roasted cashews, and raisins. Give it a good stir!
8. If the kheer is too thick, add a little more milk to adjust the consistency. Serve warm or chilled – it’s delicious either way!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Sago Kheer:

• Achieving the Perfect Consistency: The key is patience! Simmering the kheer slowly allows the sago to release its starch and create that creamy texture.
• Preventing Sago from Sticking: Stirring frequently is your best friend. A non-stick pan also helps!
• Roasting Nuts for Enhanced Flavor: Don’t rush the nut roasting step. It really brings out their flavor and adds a lovely crunch.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Sago Kheer: Substitute the ghee with coconut oil and the milk with your favorite plant-based milk (almond, soy, or coconut work well). Skip the condensed milk or use a vegan alternative.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your condensed milk (if using) is also gluten-free.
• Adjusting the Spice Level: If you love a stronger cardamom flavor, add a little more! You can also experiment with other spices like nutmeg or a pinch of saffron.
• Festival Adaptations (e.g., Diwali, Pongal): During Diwali, I love adding a sprinkle of edible silver leaf (varak) for a festive touch. For Pongal, a touch of jaggery instead of sugar adds a traditional flavor.

Serving Suggestions

Sago Kheer is wonderful on its own, but it’s also lovely served with a sprinkle of chopped nuts or a few strands of saffron. It’s a beautiful dessert to present at a dinner party, or simply enjoy as a comforting treat after a long day.

Storage Instructions

Leftover Sago Kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken as it cools, so just add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

What is the best type of sago to use for kheer?

Smaller sago pearls cook faster and create a smoother texture. But any type will work – just adjust the cooking time accordingly.

Can I make sago kheer without condensed milk?

Absolutely! Just increase the amount of sugar to your liking. Start with ½ cup and adjust from there.

How do I prevent the sago from becoming mushy?

Don’t overcook it! Keep a close eye on the kheer and stir frequently. The sago should be soft and translucent, but still have a slight chew.

Can this kheer be made ahead of time?

Yes! It actually tastes even better the next day after the flavors have had a chance to meld.

What can I substitute for ghee in this recipe?

You can use butter or coconut oil as a substitute for ghee, but the flavor will be slightly different.