Sabudana/Sago/Javvaris Kheer





Sabudana Kheer



I happened to prepare this kheer by chance, I have never had this kheer before I prepared it my own, when I chanced upon the small sized sabudana. Although first time I didn't succeed much due to lack of proper understanding of proportions but with few trials I have almost mastered it and have prepared it in different ways. Sometimes by adding saffron to milk , sometimes along with Seviyaan/Semiya.

But I am posting the recipe of Sago kheer/payasam prepared using only sago/sabudana. It imparts a creamy texture to the kheer and tastes really good and please do give it a try.
 

 

Ingredients                                         Quantity                                                

Sabudana/Sago                                          : 1/2 cup
Cashew nuts                                                : 1 small cup
Raisins                                                          : 3-4 tsp
Milk                                                              : 7-8 cups
Sugar                                                            : 1 to 1/2 cup depending upon taste
Cardamom powder                                   : 1 teaspoon

 

 

Preparation Method :                                                                                                

• Wash and soak sabudana/sago for an hour( if its small sized or else for 3-4 hours for the large sized ones).Sabudana would soak all the water and get fluffy.
  
  
• Drain the water after an hour for the small sized and keep it aside.
• Boil water and cook Sabudana for 4-5 mins by stirring continuosly, remove from flame and drain the starchy water.
• Now in another pan boil milk, let the milk thicken slightly on low flame.
• Add the slightly cooked sabudana into the boiling milk and cook them till the sabudana pearls become slightly translucent.
• While cooking ,keep stirring so that sago does not stick to the bottom of the pan.
• Now add sugar and crushed cardamom. Mix it well and cook till the sugar completely melts.
• In a frying pan, heat 1 tsp ghee, roast the cashews and raisins  to golden brown.
• Pour this on to the Kheer and cover the pan with the lid.

Serve hot.

 

 Tips:                                                                                                                                   

• Kheer would thicken over time, so add milk and sugar if required.
• Soaking time for sago differs, depending upon the size.