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Sago Kheer

A light and creamy Indian Sago Kheer made with sabudana, milk, and jaggery. Perfect for festive days or a healthy dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dessert
Cuisine: Indian
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/4 cup sago (sabudana) small variety preferred
  • 2 cups milk low-fat or full cream
  • 3-4 tbsp jaggery powder adjust sweetness
  • 1/4 tsp cardamom powder
  • 1 tbsp cashews chopped
  • 1 tbsp raisins

Equipment

  • heavy bottom pan

Method
 

  1. Rinse sago 2–3 times and soak in water for 20 minutes.
  2. Heat milk in a pan and bring it to a gentle boil.
  3. Add the soaked sago and cook on medium heat for 10–12 minutes until the pearls turn transparent.
  4. Lower the heat and mix in jaggery powder. Stir gently so it melts well.
  5. Add cardamom powder, chopped cashews, and raisins.
  6. Simmer for 2–3 minutes. Serve warm or chilled.

Notes

For a healthier version, you can use almond milk or reduce the jaggery. Avoid adding jaggery to very hot milk to prevent curdling.