Sabudana jaggery kheer

Name: Sabudana jaggery kheer
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 cup tapioca pearls / Sago; 1 liter milk; 1/4 cup jaggery or jaggery powder, or to taste; 5-6 crushed cardamoms; 7-8 strands saffron; 7-8 almonds (chopped); as needed Other dry fruits of your choice,

Sudha Agrawal @SudhaAgrawal_123

Mumbai

We all use sago in some form or another during the nine-day Navratri fast, or any other fast, and make a variety of sago kheer. This time, I've made sago kheer with jaggery. Jaggery not only adds sweetness but also has a unique flavor that enhances the kheer. This sago kheer tastes delicious. You should try it too!
#CA2025
#week28
#Sago_jaggery_kheer

Sudha Agrawal @SudhaAgrawal_123

Saved

Ingredients

30 minute

4 servings

1/2 cuptapioca pearls / Sago
1 litermilk
1/4 cupjaggery or jaggery powder, or to taste
5-6crushed cardamoms
7-8 strandssaffron
7-8almonds (chopped)
as neededOther dry fruits of your choice,

Saved

Steps

30 minute

1

Wash the sago thoroughly and soak it in water for 2 hours.
2

Bring the milk to a boil in a deep saucepan and cook over medium heat, stirring, for 10 minutes. Add the crushed cardamom.
3

Drain the soaked sago and add it to the milk. Cook over low heat, stirring constantly to prevent it from sticking to the bottom.
4

Now that the sabudana has turned translucent and the milk has thickened slightly, add saffron and dried nuts of your choice, and dissolve the jaggery powder thoroughly in a little hot water. Let it cool.
5

Turn off the heat and let it sit, covered, for 5 minutes. Now, mix the thick jaggery water thoroughly into the kheer and cover it.
Your delicious sabudana jaggery kheer is ready.
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