Saturday, 16 March 2013

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.

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

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