Sindhi Kheerni

Sago Kheer is a creamy, decadent milk pudding made with tapioca pearls. It is easy to make and is perfect for any celebration.

Author: Pavani

Prep Time: 5

Cook Time: 20

Soaking Time:: 1

Total Time: 1 25

Course: Dessert

Cuisine: sindhi

Servings: servings

In a small bowl, add sago and just enough water to cover it. Soak for at least 1 hour and up to 3 hours in advance. The grains should absorb all of the water and be plump when ready.
In a small pan, dry roast the vermicelli until lightly golden, about 2~3 minutes. Set aside.
In a medium size saucepan on medium heat, bring milk to a boil, stirring occasionally to make sure that it does not scorch the bottom. Add the soaked sago, roasted vermicelli and cook, stirring occasionally, till sago turns transparent and vermicelli is tender, about 10~12 minutes
Stir in sugar, ground cardamom, saffron and mix well. Cook till sugar melts and the mixture thickens a little bit, about 5~7 minutes. Turn off the heat.
Kheer will thicken as it cools. Garnish with chopped nuts and serve at room temperature or chilled.

Make sure to use medium size sago grains to make this kheer. Small ones might become overcooked and mushy.
When soaking sago, make sure to add just enough water. Too much water will make them fall apart while cooking.
Feel free to use 2% milk. Add some cream or evaporated milk to make it more creamy and decadent.
Stir in 1 tablespoon of ground almonds or almond flour to make the kheer thick and taste nutty. MTR badam mix is also a great addition.
Sabudana kheer tends to thicken as it sits. So turn off the heat once the sago pearls are cooked through.
If the kheer gets too thick, then stir in some milk to thin it out.
Leftover kheer can be stored in an airtight container in the the fridge for up to 3 days. I do not recommend freezing this dessert.

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