Sabudana Kheer | Sabudana Payasam | Sago Dessert

Sabudana Kheer | Sabudana Payasam | Sago Dessert | How to make kheer

1 Cup Sago ( Sabudana)
Wash & clean the sago in water minimum 3 times
Strain the sago & keep aside

Take a pan/pot (preferably wider base)
1.5 Litre Milk
Heat the milk on medium to low flame
Keep stirring occasionally throughout the process else milk might stick to pot and gradually burn at the bottom.
While boiling the milk, take a pan on another burner & roast some dry fruit nuts
You can roast dry fruits & keep aside before starting to make sabudana kheer as well.

In a pan
1 Tbsp Ghee
Handful of cashews
12-15 Pistachios
Saute on medium to low flame
Saute until they are almost roasted
Handful of raisins
Add raisins at last as they take very less time to roast and we don’t want them burnt
Saute until they are all roasted
Remove and keep aside

Focus back on pan in which milk is heating
Add sugar when milk is boiled; You can start seeing foam trying to form on top of the milk
3/4 Cup Sugar
Added 1/2 Cup first then towards the end added another 1/4 cup of sugar.
Mix well
Add the strained sago
Keep stirring & cooking till sago turns translucent and soft
3/4 Tsp Cardamom powder (optional)
You can also add saffron strands if you prefer
Roasted dry fruits
Mix well
Keep stirring and cooking till sago turns translucent and soft. You can cover with lid to quicken the process on low flame
1/4 Cup Sugar
Add more or less according to your taste
Mix well
Cover with lid and simmer till sago is cooked
Cooking time may vary depending on the quality of sago/sabudana.
Open the lid
Sago has turned translucent and is cooked
If you are unsure, you can take sago in hand & press to check if it’s soft.
Switch off the gas
Sabudana Payasam is read.
You can serve it hot or cold.

Notes & Tips:
Instead of straining the sago and keep aside, you can soak the sago in water/ milk for 20-30 mins until they turn soft.
You can also soak each of the dry fruit nuts in hot water for 30 mins.You can easily peel the skin of the nuts such as almonds and cut them into pieces. Don’t soak raisins
Keep stirring throughout the process.
Once sago turns translucent and soft, switch off the gas else sago will melt it f overcooked.
You can cook Sabudana kheer runny or thick according to your taste. But if you like it less heavy and more milky then soak sago in water/ milk before starting the cooking process. So boiling milk time will reduce since sago will cook quicker.

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