As the festivities approach, let’s get the ball rolling with this ever-popular Sabudana Kheer ( Sago Pudding) – with a colourful twist!! I just had to..can’t leave a recipe alone! 😉
With the stone fruit going off the market, a bit of anxiety sets in. Anxiety that not enough has been eaten, used in cooking, baking. All of a sudden all the bookmarked recipes start dancing in front of my eyes, mocking me. Again. Then there are extended conversations ( monologues rather) with whoever is willing to listen about how bad and short the fruit supply was. In the end, there is a scrambled rush to buy whatever is available, chopped, frozen, made into jams, compotes. This is me at the end of every season! 😀
Keeping with the fervour, all-natural fruit flavourings were added to the classic rosewater and saffron sabudana kheer. And I must say, it really went down a treat! Jamun ( Java plum) and plum both have a slightly tart taste. So when you make a compote with these fruits, you may need to adjust the sugar accordingly. Personally, I love the sweet-tart flavour.
I love the soft, smooth, creamy texture of sabudana. It’s really light on the stomach and is very cooling to the system. This recipe was made using light coconut milk, but you can use any milk of your choice. Since I added some rosewater to the kheer, I decided to sweeten it with honey instead of sugar. I like the mellow sweetness of honey with the rose flavour!
I hope you’ll get to try this recipe. It’s perfect for the upcoming Navratras, as a colourful, festive dessert for entertaining and simple enough for an everyday sweet treat! I’d love to see your creations! Do leave a comment below and share a picture on INSTAGRAM using the hashtag #tashasartisanfoods !
Sabudana Kheer (Sago Pudding)
For the Kheer
- 1/2 cup Sabudana / sago
- 1 cups Water
- 2.5 cups Coconut milk, you may need more You can use any milk of your choice
- 3-4 Tbsp Honey You can use any sweetener of your choice
- 4 pods Cardamom seeds, crushed
- 10-12 strands Saffron soaked in tablespoon of warm milk
- 1.5 tsp Rosewater
- 2 Tbsp Chopped nuts, for garnish
- 4 Tbsp Mango,pureed For the flavoring
For the Fruit Compote
- 1/2 cup Jamun, roughly chopped
- 1/2 cup Plums, roughly chopped
- 1/4 cup Water for each of the fruit
- 2 Tbsp Honey/ sugar/ Maple syrup
- 1/2 Vanilla bean for each of the fruit
For the Kheer
- Wash the sabudana under running cold water until water runs clear. Soak it in enough water for about an hour. Drain well.
- Add sabudana and water to a thick bottomed pan. Cook until slightly translucent, about 10 minutes. Add milk and crushed cardamom. If using sugar, add it at this point. Let it cook another 10-12 minutes until the sabudana is completely cooked through. Take it off the heat and add honey.
- This kheer will thicken as it cools so keep the consistency accordingly. Taste and adjust for sweetness. Add rosewater, saffron ( with the milk) and stir it well.
- Serve warm or chilled. It tastes the best chilled if you wish to add the fruit flavouring.
- Cook the fruits with water and vanilla bean on medium heat in a thick bottomed pan (separate pans for different fruits) for about 5-7 minutes, till the fruit softens and starts releasing its juices. Add more water if the mixture starts sticking to the bottom.
- Stir in sweetener of your choice. Cook for a further 2-3 minutes. Turn off the heat. Taste and adjust for sweetness. Let these compotes cool completely before mixing them in with the kheer. You WILL be left with extra compotes. They stay well in the fridge for 3-4 days and are great on icecreams, on yogurt, on top of cakes, in smoothies..
- Divide the kheer in equal parts. Add the pureed mango, 2-3 tablespoons of the compotes in the kheer separately. Taste and adjust for sweetness and the fruit flavour. Garnish with chopped nuts and serve chilled!