Last Updated on 4 months by Neha Deshmukh

Sago Kheer Recipe – Traditional Indian Tapioca Pudding with Cashews & Saffron

Introduction

Oh, Kheer! Is there anything more comforting? This Sago Kheer (also known as Sabudana Kheer) is a classic Indian dessert, and honestly, it’s one of my all-time favorites. It’s creamy, subtly sweet, and has this lovely texture from the sago pearls. I first made this for Janmashtami when I was still learning to cook, and it’s been a family tradition ever since. It’s surprisingly easy to make, and I’m so excited to share my version with you!

Why You’ll Love This Recipe

This Sago Kheer is more than just a dessert; it’s a little piece of Indian tradition. It’s perfect for festivals, celebrations, or just a cozy night in. Here’s why you’ll adore it:

• Creamy & Delicious: The combination of sago, milk, and saffron creates a wonderfully creamy texture and a delicate flavor.
• Easy to Make: Despite its elegant appearance, it’s a straightforward recipe, perfect for beginner cooks.
• Festive Favorite: Traditionally offered as prasadam (a religious offering), it’s a staple during Janmashtami and Diwali.
• Customizable: You can easily adjust the sweetness and add your favorite nuts and spices.

Ingredients

Here’s what you’ll need to create this delightful Sago Kheer:

• 1 tablespoon ghee (about 15ml)
• 10-12 cashews
• 1 tablespoon raisins (about 15ml)
• ?? cup sago (tapioca pearls) – I’ll help you with the quantity below!
• 3 cups water (720ml)
• 2 cups whole milk (480ml)
• ?? cup sugar – adjust to your sweetness preference!
• ?? teaspoon green cardamom powder
• 1 pinch saffron
• 1 pinch edible camphor (optional)

Ingredient Notes

Let’s talk ingredients! A few tips to ensure your kheer turns out perfectly:

Sago (Tapioca Pearls): Types & Soaking

There are different sizes of sago pearls available. I prefer the small-sized pearls for kheer as they cook evenly and give a nice texture. You don’t need to soak the sago beforehand, especially if you’re roasting it (which we’ll do!). However, if you prefer, a quick 30-minute soak in water can help speed up the cooking process. Roughly ½ cup (120ml) of sago is a good starting point for 3 cups of water and 2 cups of milk.

Ghee: The Importance of Quality

Ghee (clarified butter) is essential for that authentic Indian flavor. Use a good quality ghee for the best results. It adds a richness that butter simply can’t replicate.

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma and flavor are so much more vibrant. If you’re using store-bought powder, make sure it’s relatively fresh. About ½ – 1 teaspoon is usually perfect, depending on your preference.

Saffron: Blooming for Maximum Flavor & Color

Don’t skip the saffron! It adds a beautiful color and a subtle, luxurious flavor. To get the most out of your saffron, “bloom” it by soaking a pinch in 2 tablespoons of warm milk for about 15-20 minutes before adding it to the kheer. This releases its color and flavor.

Edible Camphor: Regional Significance & Optional Use

Edible camphor ( kapoor) is often added in North Indian households, especially for religious occasions. It has a unique, cooling flavor. It’s entirely optional, though! If you can’t find it, don’t worry – the kheer will still be delicious.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Fry the Nuts: Heat the ghee in a heavy-bottomed pan over medium heat. Add the cashews and fry until they turn golden brown. Remove them and set aside. Now, add the raisins and fry until they plump up. Set these aside too.
2. Roast the Sago: In the same pan with the remaining ghee, add the sago pearls. Roast them on low heat for 2-3 minutes, stirring constantly. This step is key – it helps prevent the sago from becoming too mushy.
3. Simmer with Water: Add the water to the pan and bring to a simmer. Cook the sago, stirring occasionally, until the pearls become translucent. This usually takes about 15-20 minutes.
4. Add Milk & Sweeteners: Pour in the milk, sugar, cardamom powder, and the bloomed saffron (with the milk it was soaking in). Stir well and simmer for another 5-7 minutes, or until the kheer thickens to your desired consistency.
5. Finish & Serve: Mix in the fried cashews and raisins. If using, add the edible camphor. If the kheer is too thick, add a little more milk to adjust the consistency. Serve warm or chilled.

Expert Tips

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

Achieving the Perfect Sago Texture

The key is to roast the sago and then simmer it gently. Don’t rush the process! You want the pearls to be soft and translucent, but not mushy.

Preventing Kheer from Sticking or Burning

Use a heavy-bottomed pan and stir frequently, especially towards the end of the cooking process. A little patience goes a long way!

Adjusting Sweetness Levels

Start with ¾ cup of sugar and taste as you go. You can always add more, but you can’t take it away!

Using Different Types of Milk

You can use full-fat milk, low-fat milk, or even evaporated milk. Full-fat milk will give you the richest, creamiest kheer.

Roasting the Sago for Enhanced Flavor

Don’t skip roasting the sago! It adds a subtle nutty flavor that really elevates the dish.

Variations

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

• Vegan Sago Kheer: Substitute the ghee with coconut oil and the milk with coconut milk or almond milk.
• Gluten-Free Sago Kheer (Naturally Gluten-Free): This recipe is naturally gluten-free! Just double-check that your cardamom powder hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: Add a tiny pinch of nutmeg or mace along with the cardamom for a warmer, more complex flavor.
• Festival Adaptations: For Janmashtami, I like to add a few drops of rose water. For Diwali, I sometimes add a sprinkle of chopped pistachios for extra color and crunch.

Serving Suggestions

Sago Kheer is wonderful on its own, but here are a few ideas to make it even more special:

• Garnish with chopped nuts (pistachios, almonds) and a few strands of saffron.
• Serve with a side of fresh fruit.
• Enjoy it warm as a comforting dessert or chilled as a refreshing treat.

Storage Instructions

Leftover Sago Kheer can be stored in an airtight container in the refrigerator for up to 3 days. It may thicken as it cools, so you might need to 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?

Small-sized sago pearls are ideal. They cook evenly and give the best texture.

Can I make sago kheer ahead of time?

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

How do I prevent the sago from becoming mushy?

Roasting the sago before cooking is key. Also, don’t overcook it!

What is edible camphor and is it essential for the recipe?

Edible camphor is a flavoring agent used in some North Indian recipes. It’s optional and doesn’t affect the taste significantly if you leave it out.

Can I use coconut milk instead of cow’s milk for a richer flavor?

Absolutely! Coconut milk will give the kheer a lovely tropical twist. It’s delicious!