Today is the second day of the Diwali …Wishing all a happy joyful prosperous and safe Diwali . Its one of the most important festivals for Indians.I am sure every one are having lot of fun celebrating the festival of lights in high spirits .As i write today’s post i can hear sound of bursting crackers everywhere .To add to festive spirit i share today a simple and quick dessert .Its the creamy ” Sabudana kheer / Sago Payasam/ Sabakki Payasa .With pearly sabudana,rich dry fruits,creamy milk,aromatic cardamom and saffron in it ,they taste just yummm…
You may also check other kheer recipes like moong payasam , carrot payasam , phool makhana kheer etc
Here we go….
- 1/2 cup Sabudana or Sago, (i use nylon variety)
- 1 liter Milk
- 1.5 cup Water
- 4 - 5 tablespoons Sugar
- 1 - 2 tsps Ghee
- 1/4 teaspoon cardamom elaichi powder
- strands Kesar / Saffron threads
- Dry fruits Cashew raisins almonds, as required
- Soak saffron strands in warm milk and keep aside .
- In kadai / frying pan take a tsp of ghee . Fry cashew,badam n raisins in the ghee till golden brown and keep it aside.
- Slightly fry sago in ghee till it starts spluttering a bit.
- Bring 1.5 cup of water to boil and add roasted sago to it. Cook sago till it becomes fluffy and almost transparent.
- When sago is 75% cooked , add milk. Bring milk to a boil. Reduce heat to low and simmer till it thickens about 5 minutes.Keep stirring in between .Meanwhile sago gets cooked 90 %.
- Add sugar .Mix and keep stirring the kheer for another 5 minutes so that sugar gets dissolved completely, sago gets cooked and the kheer attains a nice texture. ( Sabudana kheer thickens once its cooled. So if you are serving the kheer after it cools, its better that you keep it little liquid initially . )
- Finally add elaichi powder,saffron strands and roasted nuts. Just mix and switch off.
- Enjoy the sago payasam hot/ warm / chilled.
- If you are not confident about your sago , you can wash it once or twice under running water. Soak in water for 30 mins, drain and later roast. This way there is no chance of them getting mushy .
- I like and use nylon sabudana for my kheer. But you can use big ones too. But for that you have to soak and use as given in step 1 of notes .
- NEVER ADD SUGAR BEFORE SAGO COOKS. If you do so, it will spoil the whole kheer.
- Sabudana kheer thickens once its cooled. So if you are serving the kheer after it cools, its better that you keep it little liquid initially .
- If your kheer has become too thick you can adjust it by adding extra milk.
- If you want you can use MTR badam powder for extra taste. Sprinkle it along with elaichi powder.