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9 recipes for Navratri that includes halwa, sabudana, paneer, chana, aloo, milk, makhana, ladoo
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Navratri Recipes | Navratri Fasting Recipes for 9 days : Sabudana Kheer

This post is all about the importance and significance of 9 days of Navratri, Navratri colors, and durga puja food Recipes that include fast, upvas, vrat, prasadam, and naivedyam for 9 Days.
Sharing brlow the popular Sabudana Kheer recipe that we make every year during Navaratri.
Course Breakfast, Desserts, Dinner, Lunch, sweets
Cuisine Andhra Pradesh, bengal, Delhi, gujarati, Indian, jaipur, Karnataka, Kerala, kolkata, Konkani, Maharashtra, Mangalore, north indian, Odisha, pune, punjabi, rajasthan, South Indian, Tamil Nadu
Keyword aloo recipes, Bhog, Durga Puja, easy paneer recipes, falahari recipes, Festival recipes, goddess lakshmi, naivedyam, navratri colors, navratri fast food, navratri vrat food recipes, No Onion No Garlic, prasad recipes, Prasadam Recipes, upvas ka khana, upvasache recipes, Varalakshmi vratam
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Author Kushi

Ingredients

  • ½ cup  Sabudana (Tapioca Pearls or Sago)
  • 1 ½ cups  Water
  • 1 ½ cups Milk (Use coconut or any non-dairy milk for vegan version)
  • ½ cup Sugar (adjust accordingly)
  • 2 tablespoon Cashews
  • 2 tablespoon Almonds
  • 2 tablespoon Pistachios
  • 1 tablespoon Raisins
  • 2 tablespoon  Dried rose petals (Use food-grade rose petals. Roses available commercially are sprayed with insecticides, so beware)

Instructions

  • Wash sabudna and soak them in water for 2 hours (This step is optional but mainly done so that cooking time is reduced.)
    ½ cup  Sabudana (Tapioca Pearls or Sago)
  • Meanwhile, in a nonstick pan on medium to low flame, you can dry roast almonds, pistachios, and cashews till they become aromatic. Keep this aside.
    2 tablespoon Cashews, 2 tablespoon Almonds, 2 tablespoon Pistachios
  • In a pan or pot on medium flame, add sabudana and 1.5 cups water and cook till sabudana becomes semi-transparent and is 90% cooked through. Keep stirring to avoid them from burning at the bottom.  You can take few sabudana pearls and check if they have started becoming soft. Sabudana pearls should not be dense or hard. You can check my video on how to make sabudana kheer
    1 ½ cups  Water
  • Once the sabudana has almost cooked through, add milk and bring it to a boil and cook till sabudana becomes soft and transparent. Keep stirring during the process – as the starch from sago and milk fats can settle at the bottom and burn.
    1 ½ cups Milk (Use coconut or any non-dairy milk for vegan version)
  • Now add sugar, start with ¼ cup and adjust accordingly. I have added ½ cup as this gave the right amount of sweetness to the kheer.
    ½ cup Sugar (adjust accordingly)
  • Finally, add the roasted nuts, raisins, rose petals, and simmer for another 2 to 3 minutes. Switch off the flame.
    1 tablespoon Raisins, 2 tablespoon  Dried rose petals (Use food-grade rose petals. Roses available commercially are sprayed with insecticides, so beware)
  • Sabudana Kheer is now ready. Serve hot or cold, and enjoy!