Sago Kheer Recipe - Tapioca Milk Pudding
Total Time: 85 minutes
Cuisine: Indian
Ingredients:
- cashew nuts
- sabudana (tapioca pearls)
- milk
- saffron strands
- raisins
- sugar
- cardamom powder (elaichi)
Instructions:
- To begin making the Sago Kheer Recipe, firstly wash sago pearls under running water, strain and keep aside
- In a large bowl, add 2 cups of water and soak sago pearls for minimum 1 hour or till they bloom completely
- Heat milk in heavy bottomed pan, till it starts to boil
- Simmer the gas flame and add saffron, cardamom powder
- Let it cook till milk starts to thicken
- Once the milk is pale yellow in colour and starts reducing from sides, add soaked sago pearls and cook for 5 to 6 minutes on low heat
- You will notice the sago pearls turning transparent and light
- Add sugar and stir nicely till sugar dissolves
- Next, add chopped cashews and cook the kheer for another 10 minutes till it gets creamy in texture
- Turn off the gas and add raisins by your choice
- Do not add raisins before as it may split the milk and spoil your preparation
- Serve hot/warm/chilled, as per your preference
- Serve Sago Kheer Recipe as a dessert after your delicious meal of Palak Makhana, Punjabi Dal Tadka, Garlic Naan and Jeera Rice