Sabudana Kheer or payasam is really easy to prepare and is the best Indian dessert anytime you crave for something sweet.
Sabudana or sago is normally used in Indian recipes while fasting. You can make lots of recipes out of it like sabudana wada, sabudana khichdi, ladoo, thalipith etc.
Sabudana pearls should be cooked well in order to get a output. For that it’s always better if you soak them in water for longer period preferably overnight. But if you are in a hurry, at least soak them for 1-2 hours before preparing any recipes. Once they are nicely soaked, you can see these sabudana pearls really bulged up and ready to be cooked.
I have soaked them over night for kheer.
- 3/4 Cup Sabudana Soaked in water overnight
- 2 Cups Whole milk
- 1/4 Cup sugar( Can adjust as per ones preference)
- 1 Teaspoon Cardamom Powder
- Few Strands of saffron(Optional)
- Handful of Cashew nuts and Raisins
Warm the milk .
Take soaked sabudana in a heavy bottom vessel , add a cup of water and cook on medium heat for 10 minutes.
Add milk, mix and cook till it boils.
Add sugar, cashew nuts and raisins.
Cook for a minute and add cardamom powder.
Switch off the stove and garnish with saffron strands.
Enjoy your Indian pudding hot or cold.