Indulge in the creamy, luscious goodness of Sabudana Kheer (Sago Pudding)—a delightful dessert that’s rich in flavor and perfect for those special occasions or just a cozy treat. This simple, heartwarming recipe combines soft, translucent sabudana pearls with velvety coconut milk, aromatic spices, and roasted cashews into a bowlful of happiness.
Pandan-Infused Sabudana Kheer
The charm of this Sabudana Kheer recipe is in the unique green color of the sabudana (sago). It’s made with pandan-infused sago that I found at a local store. Not only does it look amazing, but it also has a lovely pandan flavor that smells absolutely divine! While this pandan sago makes the dish extra special, I’ve also tried the same recipe with regular pearly white sago, and it tastes just as delicious. The only thing you’ll miss is the aromatic pandan fragrance, but everything else stays just as good. So, if you don’t have pandan sago, no worries—go ahead and use regular sago to enjoy this delightful sabudana kheer!
A Vegan-Friendly, Lactose-Free Sabudana Kheer
I made this Sabudana Kheer recipe with coconut milk because I personally love the flavor it gives to kheer, but you can totally swap it out for regular milk if that’s what you prefer. Just replace the coconut milk with the regular milk you want to use—it’s that simple!
Kheer made with coconut milk doesn’t just taste amazing—it’s also a great option for anyone looking for a vegan-friendly dessert. Just swap regular sugar for raw sugar, and you’re good to go! Plus, it’s perfect for anyone with a lactose allergy.
Just a heads-up, this sabudana kheer can thicken as it sits. If you’re planning to have it later, just add a little hot water to adjust the consistency and warm it up before serving.
Why You’ll Love This Recipe
- Vegan-Friendly: Made with coconut milk, this Sabudana Kheer is a perfect vegan twist on a traditional dessert.
- Quick and Easy: With just a few simple steps, you have an indulgent dessert ready to impress your loved ones.
- Customizable: You can easily adjust the sweetness or even experiment by adding saffron, Kewra water or dried fruits like raisins.
Why these ingredients?
Sabudana pearls give the pudding its unique texture. Coconut milk lends a rich, creamy base, while cardamom and pandan leaves offer an inviting aroma. Roasted cashews add an irresistible crunch to every spoonful.
Serve and Enjoy!
Discover more delightful dessert and sweet treat recipes by exploring the options below.
Sabudana Kheer Recipe
Description
This recipe is a deliciously creamy coconut milk kheer, infused with the sweet aroma of pandan leaves and the rich flavors of cardamom and roasted cashews. Perfect for festive occasions or a comforting dessert, it’s easy to make and guaranteed to delight your taste buds!
Ingredients for the Sabudana Kheer
Instructions on how to make the Sabudana Kheer
Instructions
Instructions on how to make Sabudana Kheer with step-by-step photos
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Prepare the Sabudana
Take 1 cup of sabudana and wash it thoroughly by rinsing it three times. This helps remove excess starch.
Drain the water, then soak the sabudana in fresh water for at least 10 minutes.
After soaking, rinse it again to remove any remaining starch and set it aside.
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Cook the Sabudana
In a pot, bring 4 cups of water to a boil.
Add in the soaked sabudana and lower the flame. Stir constantly to prevent lumps.
Cook for about 5 minutes, or until the sabudana becomes translucent. This is a sign that it’s cooked perfectly!
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Sweeten it Up
Once the sabudana is cooked, add 1/4 tsp of salt and 150g of sugar. Stir until the sugar dissolves. The salt enhances the sweetness and flavors of the dish.
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If you’d like to enhance the aroma, add a few pandan leaves at this stage. Stir well and enjoy the tempting fragrance wafting through your kitchen.
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Add the Coconut Milk
Pour in 2 cups of thick coconut milk.
Give it a good stir and simmer the kheer on low flame for about 3 minutes. Avoid overcooking, as this may curdle the coconut milk.
Turn off the flame.
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Prepare the Garnish
Heat 1 tsp of ghee in a small pan.
Once hot, add 3 cardamom pods and 10 split cashew nuts.
Sauté until the cashews turn golden brown and fragrant. This toasty garnish will add a perfect crunch and aromatic depth to the kheer.
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Bring it All Together
Add the roasted cashews and cardamom to the kheer.
Mix well, allowing the flavors to combine beautifully.
Serve warm and, if desired, top the kheer with a spoonful of rich coconut milk for added flavor.
