Sago is cooked in milk to make this kheer. This kheer becomes very thick. When making sabudana kheer check sabudana by pressing between fingers, if it gets mashed easily and completely then sabudana is cooked, otherwise you need to cook kheer a little more. Sago pudding gets a bit thicker when it gets cold. You can consume it by heating or cooling the kheer as per your wish.
Sabudana Kheer Ingredients:
- Sago – 1 cup
- Milk – 1 liter
- Sugar – 3/4 cups
- Dry fruits – 4 to 5 teaspoons, chopped
- Cardamom Powder – 1/4 teaspoons
Instructions:
- To make sago pudding, wash 1 cup of sago and soak it in water for 10 to 15 minutes.
- warm milk in a pan.
- When milk is slightly warm, add soaked sago to it.
- lower down the heat to medium and stir the milk frequently, so that the sago does not stick to the bottom of the pan.
- After 10- 12 minutes, when the sago starts looking transparent, then add cardamom powder, sugar as well as chopped dry fruits and mix it well.
- keep stirring and Turn off the gas when the milk is slightly thick.
- Serve tasty sago pudding cold or hot, garnished with chopped dry fruits.