Sabudana Kheer / Tapioca Pudding

Upwas / Vrat Recipe

Sabudana Kheer or Tapioca / Sago Pudding is synonymous with Fasting here in India. Its a popular ingredient for food during fasting period,as it gives a cooling effect to the body and also helps remove excess bile. As believed by many, our food culture originated from Ayurveda. If you must have noticed,our Fasting Period appears during the two change of seasons. According to Ayurveda, during the change of seasons,our digestion becomes slow and we must intake food which is soft and easy to digest. Wheat and other grains could be hard for the digestive system and if consumed could make our system more lethargic. I think its true! As during the change of season we also tend to feel heavy and crave for something which is light on the tummy and gives more energy. Hence,these recipes were introduced. Sabudana is a pure carbohydrate and full of energy. Its a starch extracted from sago palm stems and then the juice is used to produce these beautiful pearls.This may be an important reason why sago is an important food while fasting.

I like to make my fasting recipe simple and easy to prepare. Since you are fasting you do not wish to spend much time cooking and do not want it be too heavy for your system. This recipe is not only useful during fasting but also for people who have a sensitive or soft tummy due to age or otherwise. Its a energy booster with very little stress to your stomach.

Sabudana can be prepared sweet or savory. I have another lovely recipe of sabudana Khichdi on my blog.You may check that out here on this link: Sabudana/ Sago Khichdi.

Sago /Tapioca pudding / Sabudana Kheer

Course dessert

Cuisine indian

Servings 2 serving

Prep Time 30 minutes

Cook Time 10 minutes

Passive Time 30 minutes

Ingredients

• 1/4 Cup Sago Tapioca Sabudana / /
• 1/4 cup Water to soak th plus 3 tbsp
• to taste sugar to
• 1 cup Milk
• 1/2 tsp cardamom green powder ( optional)
• Almond slivered to garnish

Instructions

1. Wash and soak the the sabudana / sago for 30 minutes.
2. The sago will soak the water with a little water still left.
3. Heat the sago in and when you see the water almost evaporated,add the Milk immediately. Its advisable not to cook sago pearls /sabudana in a Steel utensil as its starchy and tends to stick at the bottom. You may use a non stick or aluminium pan to cook the sago/tapioca.
4. Bring to boil and simmer the flame.Cook untill the milk thickens and the sago pearls get translucent.Add sugar and green cardamom powder.
5. Garnish with slivered almonds and serve hot or cold.