|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|
Soak in 1 cup of water.
Keep aside for 1 hour.
Sabudana after soaking it for one hour.
Boil the milk. Keep aside.
water, the quantity of which depends on the
of the cooker you are using.
For my cooker, I have used one cup of water.
the utensil containing sago in the cooker.
Add 1 cup of water to the sago.
Cook till the cooker whistles once.
Remove the lid of the cooker after it cools down.
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.
the jaggery pieces in 1/2-cup of water.
Cook till the jaggery dissolves.
ghee in a utensil.
Add dry nuts.
Fry till the nuts turn to golden brown.
Strain the jaggery syrup to remove the impurities, to the sago mixture.
Mix. Boil for 3-4 minutes.
milk and cardamom powder. Mix.
Simmer till the mixture begins to boil.
kheer, sago payasam or sabudana payasam
|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.|