Sabudana (Sago) is a pearl shaped vegetarian ingredients which is used to prepare many dishes specifically to be eaten during religious fasting in India. Sabudana is used to prepare recipes like Sabudana Khichdi, Vada, Papad and Mix veg kababs or so on. I am sharing this Sabudana Kheer recipe which I learnt from my Mom, specifically prepared to be eaten during fasting in Navartri festival. Sabudana Kheer is prepared with slightly roasted Sabudana in desi ghee and cooked in milk and brown sugar( sugar). When topped with caramelized cinnamon flavored apple gives an amazing taste to this dish. You can also use this recipe as dessert for your get together and parties. 
Ingredients
For Sabudana Kheer
- 1/2 cup Sabudana ( sago)
- 4 cup whole milk
- 1/4 cup brown sugar or sugar
- 2 tsp Ghee
For Caramelized Apple
- 1 medium Red apple chopped in small cubes
- 1/2 tsp Cinnamon powder
- 1/8 tsp Crushed red chili flakes
- Pinch of Salt
- 1/4 cup Brown sugar for caramelize apple or sugar
- 2-3 drops lemon juice
- 1 tsp Ghee
Instructions
- Clean Sabudana twice in a strainer with running water. Drain all water by tapping the strainer. Heat a pan with ghee at medium heat. Add Sabudana in to it and roast it for 2 minutes by stirring continuously.
- Once its done, turn off the heat. Add 3/4 cup of water. Let it soak for 45-50 minutes. After soaking Sabudana will become fluffy and bigger in size. In this recipe we don't have to soak it for long time because any way we will cook it in milk.
- Boil the milk in heavy bottom pan at medium heat along with brown sugar. Once it start boiling, add soaked Sabudana .
- Stir regularly to avoid it getting burnt and allow it to cook till sabudana pearls are cooked well and become translucent and little thicker consistency at low to medium heat. Once its done, turn off the heat. Cover it and let it cool down.
- Meanwhile, clean the apple and chop them in small pieces. Heat a pan, add sugar, cinnamon powder, salt, chili, lemon juice, 2 tbsp water and ghee at low to medium heat. Once it start bubbling, add chopped apple and cook till apple gets tender and well coated with sugar. Stir occasionally to avoid it getting burnt. Once its done, turn off the heat. Let it cool down.
- Delicious sabudana kheer and caramelized apple are ready for serving.
- Add some sabudana kheer in to a serving glasses and top it with caramelized apple and garnish with Tulsi leaves.
- Serve it warm as a dessert or prasad.
Recipe Notes
- Generally Sabudana is soaked overnight for most of the recipes however in this case we don't have do that as we cook it nicely during prepration.
- Use heavy bottom pan for this recipe.
- While caramelizing apple, ensure it does not get burnt.
- After cleaning immediately roast Sabudana in ghee.
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