Sabudana (Sagu) Kheer


  • Sabudana – 1 cup
  • Milk –  3 cups
  • Sugar – 1/2 cup
  • cashew (Kaju) – 12/15 pieces
  • Ghee – 1/2 tsp (for frying kaju)
  • Elaichi powder – 1 tsp


Wash the sabudana 2/3 times to remove the dirt and extra starch.Soak it in enough water overnight.It will soak water and swell in size.

Heat milk in a sauce pan and keep aside. Fry kaju with ghee and keep aside.

Heat 1 cup water in a kadai. Add sabudana into it and cook in medium flame for 2/3 minutes. Once the water becomes thick and sabudana becomes translucent, add milk into it. Keep stirring in medium flame to prevent it from burning at the base till sabudana becomes completely translucent. This is the sign that sabudana is cooked properly.

Once the kheer becomes thick, add sugar and stir for 2 more minutes.Switch off the flame. Add fried kaju. Sprinkle elaichi powder on the top of the kheer.

Serve chilled for better taste.

Note: You can add condensed milk for better taste.




Sagu Dahi

Sagu DahiIngredients:

  • Sagu – 1 cup (Small/ Medium grains sabu dana)
  • Curd – 1/2 cup
  • Sugar – As per taste
  • Coconut – 1/2 cup grated
  • Ripe Banana – 1
  • Pomegranate seeds – 2 tbsp


Wash sagu thoroughly and soak it in 1/2 cup water overnight.

Peel and mash the bananas. Mix soaked sagu, curd, mashed banana, grated coconut and sugar. Sprinkle pomegranate seeds over it.

Healthy and fulfilling breakfast is ready.

Note: This breakfast is very nice for summer season as it cools down your body and stomach. 🙂

Most Odia people take it on fasting days especially on Savitri Amavasya.