Sabudana Kheer Recipe - Tapioca Pearl Milk Pudding
Sabudana Kheer also known as the Sago Payasam is a very traditional Indian sweet dish made across most regions of India. Although each region has its variations, this particular recipe is a favorite at my home and is the way I have been savoring it since I was a child.
Ingredients
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1 cup Sabudana (Tapioca Pearls)
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1 liter Milk
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1 cup Sugar
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1 teaspoon Cardamom Powder (Elaichi)
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1 teaspoon Ghee
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1/4 cup Slivered Almonds (Badam)
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1/4 cup Sultana Raisins
Instructions
Step 1
To begin making the Sabudana Kheer Recipe, soak the sabudana in water for an hour
Step 2
Once soaked well, we will cook the sabudana in water
Step 3
Heat a large sauce pan filled with the milk
Step 4
Add in the sugar and stir until the sugar dissolves
Step 5
Once the milk begins to boil, reduce the heat and allow the milk to reduce itself to about half its quantity
Step 6
This process is called condensation of the the milk
Step 7
Condensation gives out special flavors that enhances the taste of the Sabudana Kheer (Payasam)
Step 8
While the milk is condensing, in a large sauce pan, boil 2-1/2 cups of water
Step 9
Once the water begins to boil, add the soaked sabudana pearls and boil until it is cooked
Step 10
Once cooked, drain the excess water and transfer to another bowl and keep aside
Step 11
Once the milk has condensed, stir the cardamom powder and the cooked sabudana
Step 12
Simmer for another 10 minutes on low heat
Step 13
Turn off the heat and transfer the Sabudana Kheer (Payasam)
Step 14
to a serving bowl
Step 15
Heat the ghee in a small pan; add the almonds and roast them a little
Step 16
Finally stir in the raisins for a few seconds until you see it puff up
Step 17
Turn off the heat and stir this into to the Sabudana Kheer (Payasam)
Step 18
Serve Sabudana Kheer as an excellent evening tiffin item, with Medu Vadas, Sambar and Chutney for a tea time snack party, or as a dessert along with a hearty South Indian Meal plate