Sago Kheer Recipe – Cinnamon & Butter Baked Custard Delight

Last Updated on 2 months by Neha Deshmukh

Sago Kheer Recipe – Cinnamon & Butter Baked Custard Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a baked sago kheer. It’s a little different from the traditional stovetop version, with a beautiful, golden meringue topping and a lovely cinnamon-infused custard. I first made this for a family gathering and it was a huge hit! It’s surprisingly easy to make, and the result is a truly special dessert.

Why You’ll Love This Recipe

This isn’t your everyday kheer. Baking it gives it a wonderful, creamy texture and the meringue adds a delightful lightness. The cinnamon and butter elevate the flavors, making it feel both comforting and a little bit fancy. Plus, individual ramekins make it perfect for portion control (or just feeling a little extra!). It’s a guaranteed crowd-pleaser, and honestly, it’s easier than you think!

Ingredients

Here’s what you’ll need to create this delicious baked sago kheer:

• ¾ cup sago pearls (approximately 170g)
• 500 ml milk (about 2 cups)
• 1 cinnamon stick
• ¼ cup sugar (approximately 50g)
• A pinch of salt
• 25 gm butter (about 2 tablespoons)
• 2 medium eggs
• 2 tbsp icing sugar (approximately 20g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sago Pearls: Types and Soaking Tips

There are a few different types of sago pearls available. I prefer the smaller pearls for this recipe, as they create a smoother texture. Always soak your sago pearls for at least 15 minutes before cooking. This helps them become translucent and prevents them from being grainy. Rinse and drain them really well – nobody wants starchy kheer!

Milk: Full Fat vs. Low Fat – Impact on Texture

Full-fat milk will give you the richest, creamiest kheer. However, you can use low-fat milk if you prefer. Just be aware that the texture won’t be quite as luxurious. I usually go for full fat – a little indulgence never hurt anyone!

Cinnamon Stick: Regional Variations & Flavor Profile

Cinnamon sticks vary in strength depending on where they’re from. A good quality cinnamon stick will impart a lovely warmth to the milk. If you’re using an older stick, you might want to add a tiny pinch of cinnamon powder for extra flavor.

Butter: Salted vs. Unsalted – Which to Use?

I prefer using unsalted butter in this recipe so I can control the saltiness. If you only have salted butter, just reduce the amount of salt you add to the milk. It’s a small detail, but it makes a difference!

Icing Sugar: Why it’s preferred for Meringue

Icing sugar (also known as powdered sugar) is key for a stable meringue. The cornstarch content helps prevent the egg whites from collapsing. Don’t try to substitute granulated sugar – it won’t work as well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the sago pearls in water for 15 minutes. Then, rinse and drain them thoroughly. Set aside.
2. In a saucepan, heat the milk with the cinnamon stick, sugar, and a pinch of salt. Bring to a gentle warm temperature – you don’t want it boiling!
3. Add the drained sago pearls to the warm milk and cook on low heat, stirring frequently, until the pearls turn translucent. This usually takes about 15-20 minutes. Be patient!
4. Remove the saucepan from the heat and stir in the butter until it’s completely melted. Let the mixture cool slightly.
5. In a separate bowl, whisk the egg yolks into the sago mixture until everything is fully combined. Make sure you stir continuously to avoid scrambling the eggs!
6. Preheat your oven to 180°C (350°F). Grease 6 ramekins and set them aside.
7. Now for the meringue! In a clean, dry bowl, beat the egg whites until they become glossy. Gradually add the icing sugar and continue whipping until stiff peaks form. This is where a little elbow grease comes in handy!
8. Divide the sago custard equally among the prepared ramekins. Top each ramekin with a generous spoonful of the meringue mixture.
9. Bake for 25 minutes, or until the meringue turns a beautiful golden brown. Let them cool slightly before serving warm.

Expert Tips

• Don’t overcook the sago pearls! They should be translucent, but still have a slight chewiness.
• Make sure your bowl and whisk are completely clean and dry when making the meringue. Any trace of fat will prevent the egg whites from whipping up properly.
• If your meringue starts to brown too quickly, loosely cover the ramekins with foil.

Variations

This recipe is a great base for experimentation!

Vegan Sago Kheer Adaptation

My friend Priya is vegan, and she makes a fantastic version using coconut milk instead of dairy milk. You’ll also need to replace the butter and eggs with vegan alternatives.

Gluten-Free Considerations

This recipe is naturally gluten-free! Just double-check that your icing sugar doesn’t contain any added gluten.

Spice Level Adjustment (Cardamom, Nutmeg)

If you like a bit more spice, add a pinch of cardamom or nutmeg to the milk along with the cinnamon stick.

Festival Adaptations (Holi, Diwali)

During Diwali, I sometimes add a few chopped nuts (pistachios and almonds) to the kheer for extra richness and festive flair. For Holi, a touch of saffron can add a beautiful color and aroma.

Serving Suggestions

This baked sago kheer is delicious on its own, but it’s also lovely with a sprinkle of chopped nuts or a drizzle of honey. It’s perfect for a special occasion or just a cozy night in.

Storage Instructions

Leftovers can be stored in the refrigerator for up to 2 days. The meringue will lose some of its crispness, but it will still taste delicious!

FAQs

Let’s answer some common questions:

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

Soaking and rinsing the sago pearls thoroughly is key! Also, don’t overcook them.

Can I make this recipe ahead of time?

You can prepare the sago custard a day in advance and store it in the refrigerator. Add the meringue and bake just before serving.

What if I don’t have ramekins? What can I use instead?

You can use oven-safe custard cups, small bowls, or even a single baking dish. Adjust the baking time accordingly.

How can I adjust the sweetness level of the kheer?

Simply adjust the amount of sugar you add to the milk. Start with less and add more to taste.

Is there a way to make the meringue less prone to browning too quickly?

Loosely covering the ramekins with foil during the last few minutes of baking can help prevent the meringue from browning too quickly.