Sago Custard Kheer
Sago Custard Kheer

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, sago custard kheer. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Sago Custard Kheer is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Sago Custard Kheer is something which I have loved my whole life. They’re nice and they look fantastic.

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 particular recipe, we have to first 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:
  1. Prepare 1/4 cup sago
  2. Take 500 ml milk
  3. Make ready 2 tbsp custard powder
  4. Get 1/2 cup sugar
  5. Take 1/4 tsp cardamom powder
  6. Get 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:
  1. Soak sago for 3 hours.
  2. Now let the milk come to boil.
  3. Mix the custard powder with 1/2 cup milk till smooth and keep aside.
  4. Add the sugar and the soaked sabudana to the milk and simmer on a low flame for 5 minutes.
  5. Pour the custard mix to the boiling milk and continuously keep stirring till it becomes slightly thick.
  6. Remove from fire and keep aside to cool down.
  7. 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 exceptional food sago custard kheer recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!