When you’re observing a fast, your body craves something that is both light and nourishing, yet satisfyingly sweet. This Quick Sago Kheer is the answer. It’s a humble, creamy pudding made from sabudana (tapioca pearls) that feels like a warm hug in a bowl. It’s incredibly simple to make, requires minimal ingredients, and is the perfect way to break your fast or enjoy as a sustaining meal during Ganesh Chaturthi, Navratri, Ekadashi, or any fasting day.
- Servings: 2 Serve
- Prep Time: 5 minutes (plus 30 minutes soaking)
- Cook Time: 15 minutes
- Cool Time: 10 minutes
- Chill Time: 2 hours (optional, but recommended)
- Total Time: 30 minutes (active time)
Ingredients
- ½ cup sabudana (sago or tapioca pearls)
- 3 cups water, for soaking
- 2 cups full-fat milk (or coconut milk for a vegan option)
- 3-4 tablespoons powdered rock sugar (sendha namak shakkar) or to taste
- ½ teaspoon green cardamom powder
- 2 tablespoons chopped almonds and cashews
- 1 tablespoon raisins
- 1 teaspoon ghee (clarified butter)
Step-by-Step Directions
Step 1: The Soak
Rinse the sabudana under cold water until the water runs clear. Soak them in 3 cups of water for 30 minutes. They will plump up slightly. After soaking, drain all the water completely using a strainer.
Step 2: The Sauté
In a heavy-bottomed pan or kadai, heat the ghee on medium flame. Add the chopped nuts and sauté for a minute until they are lightly golden. Add the raisins and sauté until they puff up. Remove half of this mixture and set aside for garnishing later.
Step 3: The Cook
To the same pan, add the drained sabudana. Sauté for 2-3 minutes. This step prevents them from sticking together and removes any raw smell.
Step 4: The Simmer
Pour in the milk and give it a good stir. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 10-12 minutes, stirring occasionally to prevent the milk from sticking to the bottom. You will notice the kheer thickening and the sabudana pearls becoming completely translucent.
Step 5: The Sweetness
Once the sabudana is cooked, add the powdered rock sugar and cardamom powder. Stir well until the sugar completely dissolves. Cook for another 2 minutes.
Step 6: The Rest
Turn off the heat. Your kheer will be warm and fluid; it will continue to thicken as it cools. Let it sit for about 10 minutes.
Step 7: The Finish
Transfer to serving bowls. Garnish with the reserved fried nuts and raisins. You can enjoy it warm, at room temperature, or for the best experience, cover and refrigerate for at least 2 hours. Chilled kheer has a wonderful, pudding-like consistency.
Nutrition Facts (per serving)
| Nutrient | Amount | % Daily Value * |
|---|---|---|
| Calories | 385 kcal | 19% |
| Total Fat | 14 g | 18% |
| Saturated Fat | 7 g | 35% |
| Cholesterol | 35 mg | 12% |
| Sodium | 105 mg | 5% |
| Total Carbohydrate | 58 g | 21% |
| Dietary Fiber | 1 g | 4% |
| Total Sugars | 28 g | ** |
| Protein | 10 g | 20% |
| Calcium | 285 mg | 22% |
| Iron | 1 mg | 6% |
| Potassium | 380 mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Note: Nutrient information is estimated. Values may vary depending on specific ingredients used.
Final Thought
This Sago Kheer is more than just a recipe; it’s a bowl of mindful comfort. It proves that fasting food doesn’t have to be boring or overly complicated. The creamy texture, the subtle sweetness of rock sugar, and the aromatic hint of cardamom come together to create a dessert that is both pious and profoundly satisfying. It’s a gentle, energizing treat that honors tradition while being effortlessly simple to create. Give it a try, and it might just become your go-to fasting ritual.
Also Read: Vegan Coconut Sponge Cake – Fluffy, Moist & Irresistible
My Name is Ravi Sharma, I cover Articles related to Baking, Recipes, Cake Design, Toppers and Many More. I have more than 2 Years of Experience in Writing Food and Baking Article.