Easy Sago Recipe – Cardamom & Saffron Sabudana Dessert

Last Updated on 4 months by Neha Deshmukh

Easy Sago Recipe – Cardamom & Saffron Sabudana Dessert

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly delicious Sago dessert with cardamom and saffron. It’s a classic Indian sweet, and honestly, it’s one of those recipes I first made when I was trying to impress my in-laws! It’s surprisingly easy to put together, and the fragrant aroma of saffron and cardamom is just heavenly. Let’s get cooking!

Why You’ll Love This Recipe

This sabudana dessert is perfect for so many reasons. It’s quick – ready in under 30 minutes! It requires minimal ingredients, most of which you probably already have in your pantry. Plus, it’s naturally vegetarian and can easily be adapted to be vegan or gluten-free (more on that later!). It’s a comforting treat that’s perfect for a cozy night in or a festive celebration.

Ingredients

Here’s what you’ll need to make this delightful sago dessert:

• ½ cup sago (sabudana) – about 120g
• 1 ½ cups water – 360ml
• ¼ cup sugar – 50g
• 2 teaspoons melted ghee – about 15ml
• A tiny pinch of cardamom powder
• 3 to 4 saffron strands
• A tiny pinch of orange food color (optional)
• 8 cashewnuts

Ingredient Notes

Let’s talk ingredients for a moment. A few little things can make a big difference!

Sago (Sabudana) Varieties

There are different types of sago available. I prefer the smaller pearl variety for this recipe, as it cooks more evenly. You can find it at most Indian grocery stores.

Ghee – The Flavor Base

Ghee is clarified butter and adds a wonderful richness to the dessert. Don’t skimp on the ghee – it’s what really elevates the flavor! If you’re not a fan of ghee, you can use butter, but the taste won’t be quite the same.

Saffron – Quality and Usage

Saffron is expensive, I know! But a little goes a long way. Look for good quality saffron strands – they’ll have a deeper color and more intense aroma. Soaking the saffron in a tablespoon of warm milk for about 10-15 minutes before adding it to the dessert helps release its flavor and color.

Cardamom – Freshness Matters

Freshly ground cardamom powder is best. If you’re using pre-ground, make sure it’s relatively recent, as it loses its aroma over time.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, rinse the sago thoroughly 2-3 times under cold water. This removes excess starch and prevents it from becoming too sticky. Then, cook it in boiling water until the pearls become translucent. This usually takes about 8-10 minutes. Drain the sago well and set it aside.
2. Now, heat the ghee in a pan over medium heat. Fry the cashewnuts until they turn golden brown and slightly crispy. Be careful not to burn them! Remove them from the pan and set aside.
3. In the same pan (with the ghee!), add the cooked sago and sauté for about a minute. This helps to dry it out a bit.
4. Add the sugar and stir continuously until the mixture starts to loosen and the sugar dissolves completely. This is where a little patience comes in handy! Mix in the orange food color, if using.
5. Add the saffron (and the milk it was soaking in, if you soaked it), and the cardamom powder. Cook for another 2 minutes, stirring constantly. The kitchen should be smelling amazing right about now!
6. Gradually add the remaining ghee while stirring continuously. Keep stirring until the mixture thickens and starts to leave the sides of the pan.
7. Finally, mix in the fried cashewnuts. Serve warm and enjoy!

Expert Tips

Here are a few tips to help you nail this recipe:

Achieving the Perfect Sago Texture

The key to perfect sago is getting the right texture. You want it to be soft and chewy, but not mushy. Don’t overcook it!

Preventing the Mixture from Sticking

The sugar can cause the mixture to stick to the pan. Stirring constantly is crucial! Using a non-stick pan also helps.

Infusing Saffron Flavor

Soaking the saffron in warm milk (or even a little rose water) really intensifies its flavor and color. Don’t skip this step if you want a vibrant and fragrant dessert.

Variations

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

Vegan Sabudana Kheer

Simply substitute the ghee with coconut oil or vegan butter. It changes the flavor slightly, but it’s still delicious! My friend, Priya, swears by using coconut oil – she says it adds a lovely tropical touch.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your ghee is pure and doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment – Adding a Hint of Heat

For a little kick, add a tiny pinch of nutmeg or a very small piece of grated ginger along with the cardamom.

Festival Adaptations – Navratri & Vrat Special

During Navratri and Vrat (fasting periods), you can make this recipe using rock salt (sendha namak) instead of regular sugar.

Serving Suggestions

This sago dessert is wonderful on its own, but you can also serve it with:

• A sprinkle of chopped nuts (almonds, pistachios)
• A dollop of fresh cream (if not vegan)
• A scoop of vanilla ice cream (for an extra indulgent treat!)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. It might thicken up a bit in the fridge, so you can add a splash of milk or water while reheating.

FAQs

Let’s answer some common questions:

What is the best way to rinse sago?

Rinse the sago under cold running water, gently rubbing it with your fingers, until the water runs clear. This removes excess starch.

Can I use a different type of nut instead of cashews?

Absolutely! Almonds, pistachios, or even walnuts would work well.

How do I know when the sago is cooked properly?

The sago pearls should be translucent with just a tiny white dot in the center. They should be soft and chewy, not hard.

What if my sabudana kheer becomes too dry?

Add a splash of milk or water and stir until it reaches your desired consistency.

Can this recipe be made ahead of time?

Yes, you can make it a day ahead. Store it in the refrigerator and reheat gently before serving.

I hope you enjoy this easy sago recipe as much as I do! Let me know in the comments if you try it, and don’t forget to share your variations. Happy cooking!