Easy Sago Recipe – Sabudana Kheer with Cashews & Cardamom

Last Updated on 4 months by Neha Deshmukh

Easy Sago Recipe – Sabudana Kheer with Cashews & Cardamom

Introduction

Oh, Sabudana Kheer! This creamy, dreamy dessert holds such a special place in my heart. It’s one of those recipes my nani (grandmother) used to make, and the aroma always filled the house with warmth. It’s surprisingly easy to make, and honestly, it’s the perfect sweet treat for any occasion – or just because you deserve something delicious! Today, I’m sharing my go-to recipe for this classic Indian dessert, complete with all my little tips and tricks.

Why You’ll Love This Recipe

This Sabudana Kheer is more than just a dessert; it’s comfort in a bowl. It’s wonderfully creamy, subtly sweet, and has a delightful texture from the sago pearls. Plus, it’s relatively quick to make, especially with the help of a pressure cooker! It’s a guaranteed crowd-pleaser, and it’s naturally vegetarian.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Sago (Javvarisi/Sabudana) – about 180g
• 1 ¼ + 2 tbsp Sugar – about 280g (adjust to your sweetness preference!)
• 1.25 cups Water – 300ml
• 1 cup Milk – 240ml
• 1 Cardamom – 4-5 pods
• 1 teaspoon Ghee – about 5ml
• 6 Cashew nuts
• A pinch of Salt

Ingredient Notes

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

Sago (Sabudana/Javvarisi) Varieties & Preparation

There are different types of sago available. Small pearl sago cooks faster, while larger pearls take a bit longer. I prefer the small pearl variety for kheer. Always wash the sago well under cold water until the water runs clear. This removes excess starch and prevents it from becoming overly sticky.

Ghee – Choosing the Right Kind

Ghee adds a beautiful richness to the kheer. You can use homemade ghee or a good quality store-bought variety. The flavour really shines through, so don’t skimp here!

Cashew Nuts – Roasting for Enhanced Flavor

Roasting the cashews brings out their natural sweetness and adds a lovely crunch. Don’t skip this step!

Cardamom – Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best. The aroma is incredible! If you’re using store-bought powder, make sure it’s relatively fresh.

Milk – Full Fat vs. Low Fat Options

Full-fat milk will give you the richest, creamiest kheer. However, you can use low-fat milk if you prefer. It will slightly alter the texture, but it will still be delicious.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a pressure cooker over medium heat. Add the cashew nuts and roast them until they turn golden brown. Set them aside.
2. Now, add the washed sago to the same cooker. Roast it on medium-low heat for 2-3 minutes, stirring constantly, until it starts to pop. This step is important for getting the right texture.
3. Pour in the water and add a pinch of salt. Close the lid of the pressure cooker and cook for 6 whistles on medium flame.
4. Once the pressure has released naturally, let the cooker rest for another 2 minutes before opening it.
5. Stir in the sugar and bring the mixture to a boil, stirring until the sugar dissolves completely.
6. Pour in the pre-boiled and cooled milk and simmer for about 2 minutes, stirring gently.
7. Finally, garnish with cardamom powder and the roasted cashew nuts. Serve warm or chilled.

Expert Tips

• Don’t overcook the sago! It should be soft and translucent, but not mushy.
• Cooling the milk before adding it helps prevent the kheer from curdling.
• Stirring gently is key to preventing the sago from sticking to the bottom of the cooker.

Variations

This recipe is a great base for experimentation!

Vegan Sabudana Kheer

My friend, Priya, is vegan, and she makes a fantastic version using coconut milk instead of dairy milk. It’s equally delicious!

Gluten-Free Sabudana Kheer

This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Adjusting the Sweetness Level

I like my kheer moderately sweet, but feel free to adjust the amount of sugar to your liking. Start with less and add more as needed.

Festival Adaptations (e.g., Diwali, Vrat/Fasting)

During festivals like Diwali, I sometimes add a pinch of saffron for a beautiful colour and flavour. For vrat (fasting) observances, you can use rock sugar (mishri) instead of regular sugar.

Serving Suggestions

Sabudana Kheer is wonderful on its own, but it also pairs beautifully with a sprinkle of chopped pistachios or a few strands of saffron. It’s lovely served in small bowls or glasses.

Storage Instructions

Leftover Sabudana Kheer can be stored in an airtight container in the refrigerator for up to 3 days. It may thicken upon cooling, so you can add a splash of milk to thin it out before serving.

FAQs

What is the best way to wash sago before making kheer?

Gently rub the sago between your palms under cold running water until the water becomes clear. This removes excess starch.

Can I make Sabudana Kheer without a pressure cooker?

Yes, you can! Cook the sago in a heavy-bottomed pot with water until it’s soft and translucent. It will take longer, and you’ll need to stir frequently to prevent sticking.

How can I prevent the sago from becoming mushy?

Don’t overcook the sago! Keep a close eye on it and stop cooking when it’s soft and translucent.

What can I substitute for ghee in this recipe?

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

Can this kheer be made ahead of time?

Yes, you can make it a day ahead. The flavours will meld together beautifully overnight. Just give it a good stir before serving.