Easy Sabudana Recipe – Coconut Milk & Jaggery Delight

Last Updated on 3 months by Neha Deshmukh

Easy Sabudana Recipe – Coconut Milk & Jaggery Delight

Hey everyone! If you’re looking for a dessert that’s both incredibly refreshing and surprisingly easy to make, you’ve come to the right place. This Sabudana recipe, with its creamy coconut milk and sweet jaggery, is a total winner. I first made this during a particularly hot summer, and it’s been a family favorite ever since. It’s perfect for a quick sweet treat, or even as a festive offering. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average sabudana kheer. The combination of coconut milk and jaggery gives it a unique, almost caramel-like flavor that’s just divine. It’s naturally gluten-free, and can easily be made vegan too (more on that later!). Plus, it requires minimal cooking time – perfect for when you want something delicious without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to whip up this delightful sabudana dessert:

• ?? cup sago/sabudana (approximately 175g)
• 1 cup coconut milk (approximately 240ml)
• 3 cardamom pods
• ?? cup jaggery (approximately 150-200g, depending on sweetness preference)
• ?? teaspoon salt (a tiny pinch!)
• 5 cups water (approximately 1.2 liters)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Sabudana (Sago Pearls): Types & Soaking Tips

There are a few different types of sabudana available – small, medium, and large pearls. I prefer the small pearls for this recipe as they become beautifully translucent. Soaking is crucial. You want to soak the sabudana in ?? cup (approximately 120ml) of water for at least 20 minutes, or until they’re soft and plump. Don’t soak for too long, or they’ll become mushy!

Coconut Milk: Full-Fat vs. Low-Fat & Regional Variations

Full-fat coconut milk will give you the richest, creamiest result. However, you can use low-fat if you prefer. Just be aware the texture won’t be quite as luxurious. In some parts of India, people also use a combination of coconut milk and coconut cream for an extra decadent treat.

Jaggery: Understanding Different Grades & Substitutions

Jaggery (gur) adds a beautiful, earthy sweetness. You can find it in different grades – some are lighter in color, others darker. Darker jaggery has a stronger flavor. If you can’t find jaggery, you can substitute with sugar, but the flavor profile will be different. Brown sugar is a closer substitute than white sugar.

Cardamom: Fresh vs. Ground & Its Aromatic Significance

Freshly crushed cardamom pods are always best! They release so much more flavor than pre-ground cardamom. Just lightly crush them with the flat side of a knife or in a mortar and pestle. Cardamom isn’t just about flavor, though – it’s also believed to aid digestion, which is a bonus after a sweet treat!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak your sabudana in ?? cup of water for 20 minutes. This is where the magic begins!
2. While the sabudana is soaking, prepare the jaggery syrup. Boil ?? cup of water with the jaggery in a saucepan for about 3 minutes. Strain it to remove any impurities – you want a clear syrup. Set aside.
3. In another saucepan, simmer the coconut milk with ?? cup of water, stirring constantly to prevent it from sticking. Add the strained jaggery syrup and the crushed cardamom seeds. Give it a good stir, then take it off the heat and pop it in the fridge to chill.
4. Now, boil 4 cups of water in a separate saucepan. Once boiling, add the soaked sabudana and cook for about 20 minutes, until the pearls become translucent. Then, cover the saucepan and let it rest for another 15 minutes. This helps them fully cook through.
5. Drain the cooked sabudana and rinse it under cold water. This stops the cooking process and removes any excess starch. Let it cool completely.
6. Finally, gently mix the cooled sabudana with the chilled coconut milk-jaggery mixture. That’s it! Serve cold and enjoy.

Expert Tips

• Don’t skip the rinsing step! It prevents the sabudana from becoming sticky.
• If your sabudana is still a little sticky after rinsing, spread it out on a plate and let it air dry for a few minutes.
• Adjust the amount of jaggery to your liking. Some people prefer a sweeter dessert, others less so.

Variations

• Vegan Sabudana Kheer: Simply ensure your jaggery is vegan-friendly (some are processed with bone char).
• Gluten-Free Sabudana Recipe: This recipe is naturally gluten-free! Just double-check your jaggery source.
• Spice Level Adjustment (Cardamom): If you’re not a huge fan of cardamom, you can reduce the amount or even omit it altogether. A tiny pinch of nutmeg can be a nice alternative.
• Festival Adaptations (Navratri & Fasting Recipes): Sabudana is a popular fasting food in India. This recipe is perfect for Navratri or any other fasting occasion.

Serving Suggestions

This sabudana dessert is best served chilled. Garnish with a sprinkle of chopped nuts (almonds, pistachios) or a few strands of saffron for a touch of elegance. It’s lovely on its own, or alongside a cup of chai.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The sabudana may absorb some of the liquid over time, so you might need to add a splash of coconut milk before serving.

FAQs

What is Sabudana and is it Gluten-Free?

Sabudana, also known as sago or tapioca pearls, is a starch extracted from the pith of sago palm stems. It’s naturally gluten-free, making it a great option for those with gluten sensitivities.

Can I use sugar instead of jaggery in this recipe?

Yes, you can! However, jaggery adds a unique, molasses-like flavor that sugar doesn’t. If using sugar, start with ¾ cup and adjust to taste.

How do I know if the sabudana is cooked properly?

The sabudana should be translucent and soft, with no hard center. If it’s still hard, continue cooking for a few more minutes.

What is the best way to prevent sabudana from becoming sticky?

Rinsing the cooked sabudana under cold water is key! This removes excess starch.

Can this sabudana recipe be made ahead of time?

Yes, you can make it a few hours ahead of time. Just store it in the refrigerator and give it a good stir before serving.