Badam Sabudana Kheer or Almond Sago Pudding is a delicious Indian pudding made with ground almonds and Sago. It’s a sinful combination that is creamy and healthy as well.
Sweets are a must for all festival occasions and it is also made during weekend meals. Amma always makes some payasam for Saturday Poojas and since she makes it every week, she keeps changing the ingredients instead of just Vermicelli Payasam all the time. Also as I had mentioned, she loves Sago, so she keeps using it as many different ways as possible.
Since the April Mega BM preparation has been going on, I had mentioned to Amma that I am planning to feature sweets along with all meals as much as I can. So she has been giving me different ideas for the sweets. So today’s kheer is also part of one such meal!
We are starting our BM#109 week 3 where I will be sharing some Milk based Puddings.
Badam Sabudana Kheer
Ingredients Needed:
15 nos Almonds / Badam
1/4 cup Sago / Sabudana
2 cups Milk
1 cup Sugar
1 cup Water
5 nos Almond slivered
Wash the sago pearls in water and drain well. Soak in 1 cup water for 30 mins.
When ready to cook, add the sago in a saucepan with water and cook until transparent stirring often.
Check by pressing the sago, it should be soft to touch.
Soak the almonds in hot water for 30 mins, peel the skin and grind to a smooth paste with some milk.
Bring the milk to a boil, simmer and cook for 10 mins in low flame.
Add this ground almond paste to the milk and simmer for a few mins.
Drain the excess water in sago and add the simmering milk. Stir well.
Add sugar and let it melt.
Let the milk boil for few more minutes until everything combines well.
If needed add more milk & simmer. It usually thickens upon cooling.
Garnish with chopped almond.
Serve Badam Sabudana kheer warm or chilled.
Badam Sabudana Kheer
Ingredients
- 15 nos Almonds / Badam
- 1/4 cup Sago / Sabudana
- 2 cups Milk
- 1 cup Sugar
- 1 cup Water
- 5 nos Almond slivered
Instructions
- Wash the sago pearls in water and drain well. Soak in 1 cup water for 30 mins.
- When ready to cook, add the sago in a saucepan with water and cook until transparent stirring often.
- Check by pressing the sago, it should be soft to touch.
- Soak the almonds in hot water for 30 mins, peel the skin and grind to a smooth paste with some milk.
- Bring the milk to a boil, simmer and cook for 10 mins in low flame.
- Add this ground almond paste to the milk and simmer for a few mins.
- Drain the excess water in sago and add the simmering milk. Stir well.
- Add sugar and let it melt.
- Let the milk boil for few more minutes until everything combines well.
- If needed add more milk & simmer. It usually thickens upon cooling.
- Garnish with chopped almond.
- Serve Badam Sabudana kheer warm or chilled.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109
7 comments
Won’t you add saffron, elaichi and fried kaju to elevate the sweet dish to the next level?
The idea sounds excellent. Almonds add such a creamy, rich base to the otherwise plain sago kheer.
You are right Sir, Amma always adds elaichi to all her sweet dishes. However, this one is made with badam and we kept it to only Badam. though we did add elaichi, forgot to mention it..:)
I love sabudhana kheer, adding almonds gives nice texture and taste to the dish. Good one
My older one loves sago and so this is almost a defacto standard for kheers at home. We love the simple flavors here. Looking forward to the complete thali 🙂
Wow, adding ground almonds is such a delicious idea for any kheer recipe. Looks so creamy, rich and decadent. Good one!!
Such a rich and creamy dessert Valli. I’m not a fan of Sabudhana but my kids would love this dish.