Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, sago custard kheer. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Sago Custard Kheer is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Sago Custard Kheer is something that I have loved my entire life.
Sabudana Kheer or Sago Kheer is the commonest type of sweet dish, enjoyed during the fasting period, as well during celebrations and festivals. This Tapioca Pudding or Sago Pudding is a fav Indian dessert and is super easy to make as well. Kheer is a traditional dish which is made for special occasions and festivals and even during fasts.
To begin with this recipe, we must first prepare a few ingredients. You can cook sago custard kheer using 6 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Sago Custard Kheer:
- Get 1/4 cup sago
- Prepare 500 ml milk
- Make ready 2 tbsp custard powder
- Make ready 1/2 cup sugar
- Prepare 1/4 tsp cardamom powder
- Make ready 6-7 cashews
Pour this in a bowl and chill till it is cold. Now take mango in a blender,puree smooth. Add this into the cold kheer, add chopped mangoes as well. mix well. Like sabudana khichdi, this Sabudana Payasam too is a fasting food.
Steps to make Sago Custard Kheer:
- Soak sago for 3 hours.
- Now let the milk come to boil.
- Mix the custard powder with 1/2 cup milk till smooth and keep aside.
- Add the sugar and the soaked sabudana to the milk and simmer on a low flame for 5 minutes.
- Pour the custard mix to the boiling milk and continuously keep stirring till it becomes slightly thick.
- Remove from fire and keep aside to cool down.
- Garnish with dry fruits and Serve chilled.
So please mix the custard in luke-warm water or milk and add it to the kheer. Adjust the sugar and nuts as per your preference. You can temper the nuts in ghee and add it to the kheer. As we prefer this kheer cold, I avoid the ghee tempering. Tapioca and custard thicken the kheer.
So that is going to wrap this up with this exceptional food sago custard kheer recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
