Sabudana Kheer

by Shivani Khanna

Tapioca Sago is generally known as  SABUDANA in Hindi.  Sago is a produce, prepared from the milk of Tapioca Root.  It is a very nutritious product as it contains Carbohydrates and appreciable amount of Calcium and Vitamin-C.

The root, received from the farms is hygienically cleaned in water & after peeling the skin, it is crushed, allowed to pass the milk after retaining all fibre & impurities. The milk is settled in a tank for nearly 3 to 8 hours, thus all residual impurities float to the top of the tank & are drained out of the settled milk. From this settled Milk Cake, Globules are made by a special  a very simple indigenous machine. After sizing the globules by filtering through sieves, it is roasted on hot plates or heated in steam, depending upon the desired final product. Sago in globular shape is then dried under direct sunlight on big platforms. ~ Sabuindia


As Sabudana is mainly starch which contains carbohydrates, it is great for a quick boost of energy, and is often served in India for breaking fasts during religious festivals. Sabudana  can be cooked in either savoury or sweet dishes. Sabudana are dried globules which need to be re-hydrated. This is the tricky part. The best way to re-hydrate them is to spread them out on a flat plate and sprinkle water over them. They will absorb the water. This process needs to be repeated till the sabudana pearls/globules are soft to touch.


Sabudana Kheer is a nutritious pudding made with milk and sugar or jaggery. The milk is boiled till half in volumn. Then sugar and the sabudana pearls are added to the milk and cooked till the consistency is thick. The pearls absorb most of the liquid, so care should be taken not to thicken the pudding too much on the stove.


Sabudana Kheer

Ingredients ~

½ cup sabudana
2 cups milk
3 tbsp sugar
2 green cardamoms, powder
saffron strands/kesar

Method ~
1. Re-hydrate the sabudana pearls by placing them on a flat plate and sprinkling water over them occasionally till the pearls feel soft to the touch.
2. In a heavy bottom pan, mix the milk and the sabudana pearls.
3. Add the sugar and cook on medium flame stirring so that the sabudana does not stick to the bottom.
4. Once the milk is thickened and the sabudana pearls are translucent, take off the fire and add the cardamom powder.
5. Serve hot or cold topped with saffron strands.


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