Rose Sago Recipe – Authentic Indian Sabudana Kheer with Coconut Milk

Last Updated on 3 months by Neha Deshmukh

Rose Sago Recipe – Authentic Indian Sabudana Kheer with Coconut Milk

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Rose Sago Kheer, or Sabudana Kheer as it’s often called. 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. The delicate rose flavor combined with the creamy coconut milk is just… heavenly! It’s surprisingly easy to make, and perfect for a special occasion or just a sweet treat on a regular day.

Why You’ll Love This Recipe

This Rose Sago Kheer is more than just a dessert; it’s a little bit of comfort in a bowl. It’s light, refreshing, and subtly sweet. Plus, it’s naturally gluten-free! The beautiful pink hue from the rose syrup makes it visually appealing, and the texture – those tiny, translucent sago pearls – is just delightful. You’ll love how simple it is to whip up, and how much everyone enjoys it.

Ingredients

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

• ¼ cup sago (sabudana)
• 3 cups thin coconut milk (approx. 720ml)
• A pinch of salt
• 1 cup thick coconut milk (approx. 240ml)
• 3 tbsp rose syrup

Ingredient Notes

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

• Sago/Sabudana varieties: There are different types of sago available. I prefer the smaller pearl variety for kheer, as it cooks more evenly. You can find it at most Indian grocery stores.
• Coconut Milk – thin vs. thick: Using both thin and thick coconut milk is key to the texture. Thin coconut milk provides the base, while the thick coconut milk adds richness and creaminess. Don’t substitute one for the other!
• Rose Syrup – homemade vs. store-bought: You can absolutely use store-bought rose syrup to save time. However, if you’re feeling ambitious, homemade rose syrup is incredible! It’s easier than you think – just steep rose petals in sugar syrup.
• Regional variations in Kheer: Kheer recipes vary across India. Some use rice, others vermicelli. This version, with sago and coconut milk, is popular in coastal regions and offers a unique, delicate flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the sago pearls under cold water. Then, soak them in water for about 15 minutes. This helps them become soft and translucent. After soaking, drain the sago really well.
2. In a saucepan, combine the drained sago, thin coconut milk, and a pinch of salt. Place it over low heat and simmer gently. Stir occasionally to prevent sticking. You’ll notice the sago pearls slowly turning translucent – that’s what we want!
3. Once the sago is mostly translucent (about 10-15 minutes), pour in the thick coconut milk. Whisk everything together until it’s smooth and well combined.
4. Now, gently heat the mixture through, but don’t let it boil! We want to warm it, not cook it further. Remove the saucepan from the heat.
5. Let the kheer cool to room temperature. Once it’s cool, stir in the rose syrup. Taste and adjust the sweetness if needed – you can add a little more syrup or a teaspoon of sugar.
6. Finally, chill the kheer in the refrigerator for at least 2-3 hours. This allows the flavors to meld and the kheer to thicken beautifully. Garnish with edible rose petals before serving, if you have them!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t skip the soaking step! It’s crucial for getting the right texture.
• Stir frequently while simmering to prevent the sago from sticking to the bottom of the pan.
• Be patient! Low and slow is the key to a creamy, delicious kheer.
• If your kheer is too thick after chilling, add a splash of coconut milk to loosen it up.

Variations

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

• Vegan Adaptation: Easily make this vegan by using plant-based coconut milk! Almond or cashew milk also work well, but will alter the flavor slightly.
• Gluten-Free: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level – cardamom addition: My friend, Priya, loves adding a pinch of cardamom powder to her kheer for a warm, aromatic flavor. It’s delicious!
• Festival Adaptations: This kheer is perfect for festivals like Holi and Diwali. During Diwali, I sometimes add a few chopped nuts like pistachios and almonds for extra richness.

Serving Suggestions

Rose Sago Kheer is best served chilled. It’s lovely on its own, but you can also pair it with a side of fresh fruit or a sprinkle of chopped nuts. I love serving it in small bowls or glasses for an elegant presentation.

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon standing, so you can add a splash of coconut milk to restore its creamy consistency.

FAQs

Let’s answer some common questions:

• What is the best type of sago to use for kheer? The smaller pearl variety is ideal, as it cooks more evenly and has a nicer texture.
• How do I prevent the sago from becoming sticky? Soaking the sago properly and stirring frequently while simmering are key to preventing stickiness.
• Can I make this kheer ahead of time? Absolutely! In fact, it tastes even better after it’s had a chance to chill and the flavors have melded.
• What can I substitute for rose syrup? If you can’t find rose syrup, you can use rose water (about 1-2 teaspoons) and add a little extra sugar to taste.
• How can I adjust the sweetness level of the kheer? Simply add more or less rose syrup, or a teaspoon of sugar, to suit your preference.

Enjoy making this beautiful and delicious Rose Sago Kheer! I hope it brings a little sweetness to your day. Let me know in the comments how it turns out for you!