- Preparation Time
- Under 30 min
- Difficulty
- Easy
- Occasion
- Diwali
- Recipe Type
- Appetizers
- Cuisine
- South Indian
Cook on low flame and keep stirring as the tendency of the saboodana is to stick.
Ingredients
| Ingredient | Quantity | Calories (kcal) | Fat (g) | Cholesterol (mg) |
|---|---|---|---|---|
  | 1 tablespoon | 0 | 0 | 0 |
  | 4 cup | 407.96 | 7.92 | 3.92 |
  | 0.25 teaspoon | 1.9 | 0.01 | |
  | 0.75 cup | 580.5 | ||
  | 1.5 cup | 0 | ||
| Total | 990.36 | 7.93 | 3.92 | |
Preparation Method
- 01 Wash the sago and drain.
- 02 Leave aside for 10 minutes.
- 03 Loosen the sago grains when moisture is absorbed.
- 04 Heat Water and add sago.
- 05 Bring to a bOil. Stir constantly.
- 06 Slow down the flame and simmer for 5 minutes.
- 07 Add more Water if needed.
- 08 Pour Milk and bring the mixture to a bOil.
- 09 Cook for about five minutes.
- 10 Add Sugar and Cardamom.
- 11 Keep stirring occasionally.
- 12 Cook Till sago becomes soft but not mushy.
- 13 Saboodana Kheer is ready.
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