Mango Sabudana Kheer is the sweet sabudana (tapioca pearl) kheer or pudding made with sago pearls, milk, sugar and mango puree. This sabudana kheer recipe is a fruity twist to the delicious creamy sabudana kheer. It is one of the easiest, super quick and absolutely delicious Indian dessert recipes made from soaked sabudana, milk and sweet ripe mango. You can prepare this kheer in less than 20 minutes.Sabudana, also known as Sago pearl, saksak, Rabia, tapioca pearl and sagu in various parts of the world, is an edible starch extracted from the pith or the spongy centre of the tropical palm trees. It is probably the most favourite ingredient of us Indians, especially during the Hindu fasting days or vrat season. Among the other recipes, Sabudan kheer is a quite popular fasting food during many religious festivals and vrats in India.In this recipe, the sabudana is slowly simmered in milk until it softens and is cooked completely. Simmering on low flame softens the sago pearls and breaks some pearls of the sabudana. This process releases the starch from the sabudana, which also helps thicken the kheer, resulting in a creamy, smooth and delicious Sabudana Kheer. Serve it at a dinner party or special occasion or as a post-dinner dessert. This mango sabudana kheer won’t let you down. Make it beforehand and serve it chilled with some chopped mango cubes.
Utensil and Tools
- Faber Hobtop
- Prestige Omega Deluxe Granite Kadai
- SiliconSpatula
Ingredients
- ½ litre + ¼ cup Milk
- ½ cup Sabudana (Sago Pearl)
- ¼ tsp Kesar (saffron)
- 3 tbsp Sugar
- ½ cup Mango Puree
- ¼ cup Mango cubes
- ¼ tsp Cardamom Powder
- 2 tbsp Mango Cubes , for garnishing (optional)
Video
Instructions
- Rinse and soak sabudana in 1 cup of water for 1 hour.
- Take ¼ cup of lukewarm milk in a bowl and add saffron threads to the milk. Keep it aside and let it soak for half an hour.
- Boil milk in a heavy bottom pan or kadhai. Once it comes to a boil, turn the flame to low.
- Strain the sabudana. Add the soaked sabudana to the boiled milk.
- Cook it on a low-medium flame for 10-15 minutes until the Kheer thickens and the sabudana pearls are cooked completely and turn transparent.
- Add sugar, cardamom powder and saffron-soaked milk. Mix it well and cook for 2 minutes.
- Turn off the flame and let the sabudana kheer cool down completely.
- Add the mango puree and mix it well.
- Add mango cubes to the Kheer and mix them gently.
- Serve the Kheer chilled and garnish with mango cubes and pistachio slivers.
Nutrition
Calories: 169kcalCarbohydrates: 37gProtein: 5gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gCholesterol: 4mgSodium: 77mgPotassium: 294mgFiber: 2gSugar: 22gVitamin A: 792IUVitamin C: 19mgCalcium: 171mgIron: 0.1mg
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