Sago Kheer Recipe – Tapioca Milk Pudding

Sago Kheer also popularly known as Sabudana Kheer is a milk pudding made with soaked sago pearls and is an ideal dessert option in Hindu community during their religious fasts. Its texture is creamy, luscious and absolutely melt in mouth.  Milk, Sabudana (Tapioca Pearls), Sugar, Cardamom Powder (Elaichi), Saffron strands, Cashew nuts, Sultana Raisins   2 cups Milk 1 cup Sabudana (Tapioca Pearls) , also called sago Sugar , as required 1/2 teaspoon Cardamom Powder (Elaichi) 6 Saffron strands 4 Cashew nuts , roughly broken 4 Sultana Raisins , optional     70   15     To begin making the Sago Kheer Recipe, firstly wash sago pearls under running water, strain and keep aside.In a large bowl, add 2 cups of water and soak sago pearls for minimum 1 hour or till they bloom completely.Heat milk in heavy bottomed pan, till it starts to boil. Simmer the gas flame and add saffron, cardamom powder. Let it cook till milk starts to thicken.Once the milk is pale yellow in colour and starts reducing from sides, add soaked sago pearls and cook for 5 to 6 minutes on low heat.You will notice the sago pearls turning transparent and light. Add sugar and stir nicely till sugar dissolves.Next, add chopped cashews and cook the kheer for another 10 minutes till it gets creamy in texture.Turn off the gas and add raisins by your choice. Do not add raisins before as it may split the milk and spoil your preparation. Serve hot/warm/chilled, as per your preference.Serve Sago Kheer Recipe as a dessert after your delicious meal of Palak Makhana, Punjabi Dal Tadka, Garlic Naan and Jeera Rice.