Rice Sago(sabudana)kheer. Heat milk in a sauce pan and bring it to boil, add in ground rice and sago. There is a wonderful event and a giveaway happening at my blog. Check the below link Yummy Kheer Recipe.
Sago rice jaggery payasam is a nice blend of sago (also known as sabudana, javarisi or tapioca pearl), rice cooked in milk and sweetened with a First, wash rice, sago and drain the water and transfer to the pressure cooker add water to cook it for some time but not to mash. Sabudana Kheer or Sago kheer – is a rich a sweet dish, a creamy kheer recipe of tapioca pearls cooked in milk with sugar cardamom powder and nuts. Sabudane ki kheer is usually devoured during vrats or fasts in India. You can cook Rice Sago(sabudana)kheer using 9 ingredients and 4 steps. Here is how you cook that.
Ingredients of Rice Sago(sabudana)kheer
- Prepare 500 ml of milk.
- You need 1/2 cup of soack rice.
- You need 1/2 cup of soak sago.
- You need 3-4 tsp of sugar.
- It’s 3-4 of no. Seedless dates.
- Prepare 7-8 of chopped cashew nuts.
- It’s 1 of chopped banana.
- Prepare 1/2 tsp of Cardamom/ nutmeg powder.
- It’s as needed of Kishmish.
Most of the sabudana recipes are made during Navratri, Shivratri, Ekadashi. Wash sabudana in water and drain them. Sabudana kheer is a gourmet dessert. Kheer is lightly flavored with cardamom and saffron.
Rice Sago(sabudana)kheer step by step
- Take 500 ml boiled milk and mix soack rice and cook for 15-20 mins.
- When rice cook well then add sago, sugar, banana,chopped dates, and let the mixture boil properly for some time..
- Now add cardamon and nutmeg powder, kishmish, cashew nuts, kesar and cook for more mins.
- Rice Sago kheer is redy to serve.
This is easy recipe to make. Sabudana kheer recipe or sago kheer recipe is one popular, easy and most loved kheer recipe across India. You can prepare this tasty kheer as dessert We use sabudana to make khichdi, upma, vadam, kofta, vada and many more. Sago pearls wen cooked or soaked increases immensely in volume and. Add the sabudana to the milk and cook, stirring, till the sabudana is fully cooked and the kheer thickened.