Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, sago custard kheer. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Sago Custard Kheer is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Sago Custard Kheer is something that I’ve 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 have to prepare a few ingredients. You can have sago custard kheer using 6 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Sago Custard Kheer:
- Prepare 1/4 cup sago
- Make ready 500 ml milk
- Get 2 tbsp custard powder
- Make ready 1/2 cup sugar
- Take 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’s going to wrap it up for this special food sago custard kheer recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
