Sabudana Kheer Recipe


With the sabudana kheer recipe that follows, prepare this kheer for select functions and events. Also known as sago payasam or sabudana payasam, sabudana kheer is a treat to eat, as it is super delicious.

This sweet cuisine also has a relation with tradition. In some temples, this payasam is given as prasadam. Some also eat this kheer to break their navratri fast.

From the health angle too it helps to know about the sabudana kheer recipe, because the kheer is said to be good for the health.

Food Fact
The sabudana kheer is said to work as a body coolant.

If friends or relatives land at your place unannounced, then sabudana kheer can be among the food you wish to prepare to treat the guests. A reason is the cooking steps of the sabudana kheer recipe are simple.

A point you have to note about how to make sabudana kheer is that you have to soak the sabudana in water for about an hour.

You can make this sweet dish without soaking also, but the cooking time will be more.

In comparison to making other payasams, the sago payasam is quite easy to make.

Food Fact
In the sabudana kheer recipe, use fresh sabudana. Old sago may dissolve either partially or fully. In such a case, the sabudana will not be felt while eating.

Types of Sabudana
The photos of the three of the types of sabudana are shown in the Sabudana Recipes page.

Nylon type sabudana can also be used to make this kheer.

A highlight of this sabudana kheer recipe is that it uses jaggery instead of sugar.

Jaggery is said to be a storehouse of medicinal benefits. Read more about jaggery benefits in the blog.

The cardamom powder, almonds and dry grapes, as ingredients of the sabudan kheer make it mouth-watering.

Eat or serve sabudan kheer, sago payasam or sabudana payasam hot or cold. Do note, however, that the cold type will be slightly thicker.

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Servings: 2-3


1. Sabudana / sago / sabut dana / javvarisi / saggubiyyam / sabakki / seeme akki 1/2 cup
2. Water 2-and-1/2 cups
3. Milk 1 cup
4. Jaggery 1/2 cup or to taste / red sugar candy to taste
5. Ghee 2 teaspoons or to taste
6. Dry nuts like almonds and cashewnuts
7. Cardamom powder

How to make Sabudana Kheer?

1. Wash sabudana.

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Soak in 1 cup of water.

Keep aside for 1 hour.

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Sabudana after soaking it for one hour.
2. Boil the milk. Keep aside.

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3. Add water, the quantity of which depends on the size of the cooker you are using.

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For my cooker, I have used one cup of water.
4. Place the utensil containing sago in the cooker.

Add 1 cup of water to the sago.

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5. Close the lid.

Cook till the cooker whistles once.

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6. Remove the lid of the cooker after it cools down.

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Mix the sabudana.

Because the sabudana may appear undercooked, cover the lid again.

Keep aside for a few more minutes.

The cooked sago looks translucent.

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7. Heat the jaggery pieces in 1/2-cup of water.

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Cook till the jaggery dissolves.

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8. Heat ghee in a utensil.

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Add dry nuts.

Fry till the nuts turn to golden brown.

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9. Add Sabudana.

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Strain the jaggery syrup to remove the impurities, to the sago mixture.

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Mix. Boil for 3-4 minutes.

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10. Add milk and cardamom powder. Mix.

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Simmer till the mixture begins to boil.

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11. Sabudana kheer, sago payasam or sabudana payasam is ready.

sabudana kheer recipe final

TIPS Sabudana Kheer Recipe
1. You can cook the sabudana in a utensil directly. However, it takes more time to cook. Further, you have to mix intermittently while cooking. Otherwise, the sago sticks to the bottom and gets burnt.
2. Use red sugar candy powder instead of jaggery for more taste and more health benefits.
3. Increase the milk quantity to make the kheer taste richer.