SABUDANA KHEER

Smitha Kalluraya

Creamy milky kheer made from sabudana

Course Dessert

Cuisine south indian

Servings 4 serving

Soak saffron strands in warm milk and keep aside .
In kadai / frying pan take a tsp of ghee . Fry cashew,badam n raisins in the ghee till golden brown and keep it aside.
Slightly fry sago in ghee till it starts spluttering a bit.
Bring 1.5 cup of water to boil and add roasted sago to it. Cook sago till it becomes fluffy and almost transparent.
When sago is 75% cooked , add milk. Bring milk to a boil. Reduce heat to low and simmer till it thickens about 5 minutes.Keep stirring in between .Meanwhile sago gets cooked 90 %.
Add sugar .Mix and keep stirring the kheer for another 5 minutes so that sugar gets dissolved completely, sago gets cooked and the kheer attains a nice texture. ( Sabudana kheer thickens once its cooled. So if you are serving the kheer after it cools, its better that you keep it little liquid initially . )
Finally add elaichi powder,saffron strands and roasted nuts. Just mix and switch off.
Enjoy the sago payasam hot/ warm / chilled.

If you are not confident about your sago , you can wash it once or twice under running water. Soak in water for 30 mins, drain and later roast. This way there is no chance of them getting mushy .
I like and use nylon sabudana for my kheer. But you can use big ones too. But for that you have to soak and use as given in step 1 of notes .
NEVER ADD SUGAR BEFORE SAGO COOKS. If you do so, it will spoil the whole kheer.
Sabudana kheer thickens once its cooled. So if you are serving the kheer after it cools, its better that you keep it little liquid initially .
If your kheer has become too thick you can adjust it by adding extra milk.
If you want you can use MTR badam powder for extra taste. Sprinkle it along with elaichi powder.