Sago Kheer Recipe (Shivratri special) How to make Sabudana Kheer
341.8 هزار بار بازدید -
10 سال پیش
-
Sago Kheer (often confused with
Sago Kheer (often confused with Tapioca Pudding) is made with Milk, Sago Pearls, Sugar, Saffron, Cardamom and Kewra essence. In Northern India, it is also called Sabudana Kheer and is specially made during Shivratri festival ( or other religious festivals like Navratri) as a fasting food.
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Ingredients and Method:
1/2 cup Sago (Sabudana)
1.5 Cup water for cooking (+ for soaking)
2.5 Cups milk
1/4 tsp saffron strands
1/2 tsp cardamom powder
3-4 tbsp Sugar (adjust per taste)
1-2 drops Kewra essence
Dry fruit of your choice for garnish
Method:
Soak Sago in water for 15-20 mins after washing it thoroughly.
Next boil 1.5 cup of water in a pot and add Sago. Let cook for 10 mins. Keep stirring in between so that sago doesnt stick to the pot.
Add Milk, Saffron, Cardamom powder, Kewra and Sugar. Stir thoroughly and cook until milk thickens up and Sago pearls turn translucent and soft.
Garnish with dry fruit of your choice and serve warm or chilled.
For more tasty recipes,tips and product reviews please
Subscribe: eateastin..
Our facebook page: Facebook: EatEastIndian
Follow us on twitter: Twitter: EatEastIndian
Pinterest: Pinterest: eateastindian
Our Blog: http://eateastindian.com/
Instagram: Instagram: eateastindian
Ingredients and Method:
1/2 cup Sago (Sabudana)
1.5 Cup water for cooking (+ for soaking)
2.5 Cups milk
1/4 tsp saffron strands
1/2 tsp cardamom powder
3-4 tbsp Sugar (adjust per taste)
1-2 drops Kewra essence
Dry fruit of your choice for garnish
Method:
Soak Sago in water for 15-20 mins after washing it thoroughly.
Next boil 1.5 cup of water in a pot and add Sago. Let cook for 10 mins. Keep stirring in between so that sago doesnt stick to the pot.
Add Milk, Saffron, Cardamom powder, Kewra and Sugar. Stir thoroughly and cook until milk thickens up and Sago pearls turn translucent and soft.
Garnish with dry fruit of your choice and serve warm or chilled.
10 سال پیش
در تاریخ 1392/12/07 منتشر شده
است.
341,844
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