Sago & Rice Kheer Recipe – Bottle Gourd, Almond & Cardamom Delight

Last Updated on 4 months by Neha Deshmukh

Sago & Rice Kheer Recipe – Bottle Gourd, Almond & Cardamom Delight

Introduction

Oh, Kheer! Is there anything more comforting? This isn’t just any kheer, though. It’s a special one – a creamy, dreamy blend of sago and rice, subtly flavored with bottle gourd, fragrant cardamom, and a touch of almond. I remember my dadi (grandmother) making a similar version during festivals, and the aroma would fill the entire house. It’s a little bit of nostalgia in every spoonful, and I’m so excited to share this recipe with you. It’s a bit more involved than your standard kheer, but trust me, the results are so worth it!

Why You’ll Love This Recipe

This Sago & Rice Kheer is a delightful twist on the traditional Indian dessert. The bottle gourd adds a unique sweetness and a lovely texture, while the sago and rice create a wonderfully creamy base. It’s perfect for celebrations, or just when you need a little something sweet to brighten your day. Plus, the delicate aroma of cardamom and the beautiful garnish of silver leaf make it a truly special treat.

Ingredients

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

• 1 litre Milk (full fat recommended for richness)
• 1 cup grated Bottle gourd (about 1 medium sized)
• 3 tbsp Sago/Sabudana
• 1 cup Basmati Rice
• 3 tbsp Almond paste
• 1 tbsp Cardamom powder
• Few Saffron strands
• 1 tbsp Green food color (optional, for a festive touch)
• 1 tbsp Vanilla essence
• 1 can Condensed Milk (approx. 400g)
• 2 tbsp silvered Almonds
• 2 tbsp Ghee
• 1 cup Water
• 1 Silver Varq/leaf (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things will make all the difference:

• Bottle Gourd (Lauki): Don’t be surprised to see this in kheer! It adds a subtle sweetness and a beautiful, almost melt-in-your-mouth texture. Make sure to grate it finely.
• Sago/Sabudana: Soaking the sago is key. It needs at least an hour in water to soften up properly. Otherwise, it’ll be crunchy in the kheer.
• Basmati Rice: I prefer Basmati for its lovely aroma and slightly elongated grain. It gives the kheer a wonderful texture. We’re not cooking it fully beforehand – it cooks in the milk, which is what gives it that creamy consistency.
• Cardamom & Silver Varq: Cardamom is the heart and soul of many Indian desserts, and this kheer is no exception. A good quality cardamom powder makes all the difference. And the silver varq? It’s purely for aesthetics, but it adds a touch of luxury and festivity!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the sago in water for about an hour. This is important to get it nice and soft.
2. While the sago is soaking, wash the basmati rice thoroughly. Then, spread it out on a clean muslin cloth for about 30-40 minutes to dry. Once dried, grind it coarsely – you don’t want a fine powder, just broken grains.
3. Heat the ghee in a heavy-bottomed pan. Fry the slivered almonds until they turn golden brown and fragrant. Remove them and set aside for garnish.
4. In the same pan, sauté the grated bottle gourd for 2-3 minutes until it softens slightly. Add half of the milk (about 500ml) and half of the water (about 500ml). Simmer until the gourd is completely tender.
5. In a separate pot, combine the soaked sago and the coarsely ground rice with the remaining milk and water. Cook over medium heat, stirring frequently, until the rice and sago are tender. This will take about 15-20 minutes.
6. Now, gently pour the cooked rice-sago mixture into the pan with the softened bottle gourd. Add the condensed milk, cardamom powder, almond paste, and vanilla essence. Stir everything together very gently.
7. If you’re using it, add a tiny drop of green food color for a beautiful hue. Simmer on low heat, stirring constantly, until the kheer thickens to your desired consistency. If it gets too thick, add a little more milk.
8. Finally, garnish with the fried almonds and a delicate piece of silver leaf.

Expert Tips

• Stirring is Key: Constant stirring prevents the kheer from sticking to the bottom of the pan and ensures a smooth, creamy texture.
• Low and Slow: Simmering on low heat is crucial for developing the flavors and achieving the perfect consistency.
• Adjust Sweetness: Feel free to adjust the amount of condensed milk to your liking.

Variations

• Vegan Adaptation: Swap the dairy milk for almond or cashew milk, and omit the silver leaf. It’s just as delicious!
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: If you love a stronger cardamom flavor, add a little more powder.
• Festival Adaptations: During Diwali, I like to add a pinch of nutmeg for extra warmth. For Holi, a few strands of saffron make it extra special.

Serving Suggestions

This kheer is best served chilled. It’s a wonderful dessert on its own, but you can also pair it with a side of fresh fruit or a sprinkle of chopped nuts. It’s a real crowd-pleaser!

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon chilling, so just add a splash of milk when reheating.

FAQs

• Is this kheer best served hot or cold? Definitely cold! The flavors really meld together when it’s chilled.
• Can I use a different type of rice instead of Basmati? While Basmati is my preference, you can use other short-grain rice varieties. Just be mindful that the texture might be slightly different.
• How can I prevent the sago from becoming mushy? Soaking the sago properly and cooking it on low heat with gentle stirring will help prevent it from becoming mushy.
• What is Silver Varq and is it essential for the recipe? Silver varq is a very thin, edible silver leaf used for decoration. It’s not essential, but it adds a touch of elegance.
• Can I make this kheer ahead of time? Absolutely! In fact, the flavors develop even more beautifully overnight. Just store it in the refrigerator and give it a good stir before serving.