Sasmita a creamy and rich Indian pudding using sago (sabudana) flavored with the king of fruit, Mango (aam)
perfect for festive time indulgence
Sago or sabudana is also called tapioca pearls as it is made from the roots of Tapioca or Cassava. During fasting days, this is the most important ingredient which is found in each and every Indian households.
What is Sabudana Kheer?
This kheer is extremely popular in India during festivals, special occasions or especially, during fasting days. The soaked sabudana is cooked with cardamom flavored milk till transparent. Then this luscious Sabudana Kheer is ready to serve, those soft sabudana just melts in mouth in each bite.
What is Aam Sabudana Kheer?
When summer season is on, then why not use the king of fruit in every possible way !
Hence here is Aam Sabudana Kheer. The sabudana kheer is flavored with the fruit, mango. Either homemade or store-bought mango puree is added to the sabudana kheer and voila ! The luscious kheer is ready to go.
So this Mango Sago Kheer is,
- Easy & Quick
- Gluten-Free and Vegetarian
- Can be made Vegan
- Perfect for celebration time
- Apt for fasting days
- Rich & Creamy
The event-related to this post :
‘A-Z Recipe Challenge Season-2‘ has come up with the alphabet ‘C‘. That means, there must be a recipe post having the main ingredient name (Hindi name) starting with the alphabet C. So I opted C for ‘Chana Dal’ and the end result is this ‘Chana Dal Peda’.
Aam Sabdana Kheer (Mango Sago Pudding)
Ingredients
- 1 medium Aam (mango)
- ¾ cup Sago (sabudana)
- 1 lt. Milk
- ½ tbsp Mango custard powder (optional)
- 1 tsp Cardamom powder
- ¾ cup Sugar
- 1 pinch Salt
- Dry fruits (finely chopped) for garnishing
Instructions
- First soak the sago in a bowl with enough water for atleast 4-5 hours or overnight.
- On the next day, strain the sago and keep aside.
- Then peel the mango, chop roughly and then blend into a smooth puree type without adding any water. Keep aside.
- Now, heat milk in a deep pan and allow to boil.
- After the first boil, simmer it and add the sugar, soaked sago, cardamom powder, salt.
- Meanwhile in a small bowl take mango custard powder along with 2-3 tbsp of milk and mix well without any lumps. Keep aside.
- When sugar melts completely, add the custard mixture and using a spatula / hand whisk mix everything quickly to avoid any lumps formation.
- Soon it will start to thicken, keep mixing using a spatula / hand whisk.
- Keep stirring and after some time, the sago balls look transparent and the whole liquid mixture starts to nicely coat the spatula. It means the sago kheer is nicely cooked by now.
- Turn off the heat and allow the kheer to cool down a bit.
- Then add the mango puree and mix evenly.
- Transfer to a container, cover it and keep in refrigerator till serving.
- At the time of serving, pour into desired bowl and sprinkle some chopped nuts on top of the chilled mango sago kheer. Serve !
Notes
- The soaking time of the sabudana can vary depending on the size/type of the sabudana.
- Adjust the amount of sugar depending upon the sweetness of the mango pulp.
- Mango custard powder if available at your place then use to make this mango custard, else use regular vanilla custard powder.
- The addition of custard powder is completely optional but acts as a thickener in the kheer.
- Always add mango puree at the end, else the kheer will start to split.
- Mango pure can be used homemade or store-bought. To make mango puree at home, simply peel the mango and chop roughly, and then blend into a smooth puree type without adding any water.
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This is one of my favourite kheer. I always make during the mango season. My recipe is a bit different without the addition of custard powder. I will try this one next time.
Aam Sabudana Kheer looks so rich and creamy. Delicious dessert that is quick and easy to make before the mango season ends. I don’t add custard powder to Kheer. Would love to try your version .
I often make sabudana kheer especially during the ekadashi fasting.However, have not thought of adding fresh mango puree to it. A different kind of mango dessert to enjoy, looks very inviting. And beautiful clicks Sasmita.
I love sabudana kheer, but never added mangoes or custard powder to it. Next time will try your version. Sounds absolutely creamy snd delectable!
I have to try this. I don’t get mango custard powder here, is there a swap?
Seema the normal custard powder works too. I mentioned it in the notes section, kindly check!
This is a rich creamy exotic dessert , absolutely suitable when mangoes are around. We make sabudana kheer but with milk. Never tried this version. But now i just cant wait to try this aam sabudana kheer.
Creamy, rich aam sabudana kheer/pudding looks absolutely amazing. Ideal pudding for fasting days.
Aam Sabudana Kheer looks so rich and creamy. Even I love to add custard powder into my kheer, I have tried with vermicelli kheer. Next time will try your version with sabudana.
Your mango sabudana kheer looks rich and luscious. Mango in any dessert it welcome. I am sure it’s taking sabudana kheer up by a few notches. Beautifully clicked also, Sasmita.
Adding mango puree in kheer is a great idea. I don’t like sabudana much but this mango sabudana kheer sounds divine. Also loved the use of custard powder in kheer. I would love to try it soon.
I too love Aam Sabudana kheer sasmita infact love any sweet with Mango flavor . Your clicks are so delightful and appealing that I want to grab one off the screen
Sabudana Kheer is delicious and a good dessert to enjoy on many ocassions. Addition of mango makes it tastier. Looks so good Sasmita.
Sabudana kheer with fresh mango puree looks so yumm.. sadly mango sesaon is over here.. next year I am going to try out your version ..beautiful clicks as always
Sabudana kheer looks so creamy and love the addition of mangoes. delicious and mouthwatering treat.
Sago kheer with Mango is looking so delicious and scrumptious. Such and easy recipe. loving the idea of using mango and custard powder in this recipe. will definitely try this recipe.