Sabudana Kheer (Sago Pudding)

Sago Pudding (Sabudana Kheer)

Sago Pudding or Sabudana Kheer is a traditional dish in India used as pudding and is commonly used during fasting. Here is how to make a delicious Sago Pudding to treat your taste buds.

Objective: Learn how to make Sago Pudding (Sabudana kheer):

Preparation time: 2 hous

Cooking Time: 25-30 minutes

Total time: 145-150 minutes

Servings: 6-7

Cuisine: Indian

Video: Watch the video here for step by step preparation of sago pudding (Sabudana Kheer)

Video duration: 10:15 Minutes


Recipe Specific Ingredients:

Sago: 1 Cup

Milk: 1 Liter

Dry fruits:


Cashew Nuts




Basic Ingedients:

Sugar: 1/2 Cups (as per taste)

Saffron: 5-6 Stems

Big Cardamoms: 3-4 pieeces

Image showing soaked sago (sabudana)
Image showing chopped almonds
Image showing boiling milk and Chopped nuts for pudding
Image showing saffron Milk and raisins for Sago Pudding (Sabudana Kheer)
Image showing adding sago(sabudana) to milk for Kheer or Pudding
Image showing adding saffron Milk to Sabudana (Sago) Kheer (Pudding)
Image showing addding Nuts to Sabudana Kheer (sago Pudding)
Image showing Sabudana Kheer (Sago Pudding)

How to do basic Preparation for making Sago Pudding(Sabudana Kheer):

Clean the sago and soak it into water. Keep it aside for 2 hours.

Chop the dry fruits into small pieces.

Soak saffron strands in 1/2 cup of milk.

Grind big cardamoms to fine powder.

How to make Sabudana Kheer (Sago Pudding):

Heat the milk in a pot. Let it come to a boil. Lower the flame and simmer it on low flame till its volume is reduced to 3/4th. Keep stirring so that it does not stick to the bottom.

Add the soaked sago (Sabudana) to the milk.

Keep stirring till it comes to a boil.

Add raisins to the milk andmix well.

Add the saffron milk.

Keep stirring all the while.

Add sugar and mix well.

Addjust the thickness as per your preference. Keep in mind it will get thicker as it gets slight cold.

Add the chopped nuts and mix well.

Add the grinded cardamom powder.

Boil it for 3-4 minutes and switch the flame off.

Dish it out and garnish it with dry fruits andd nuts.

It is ready to serve.

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About Sanjay Pandita 73 Articles
Sanjay Pandita is an alumni of REC (NIT) Srinagar and has a great interest in travelling and food. He has a keen interest in trying different cuisine and writes about food and health. Here he brings authentic cuisine from Kashmir and other regions. You may also contact him for Web Development, SEO and Writing projects.

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