Sago Kheer (Tapioca Pudding)
Creamy and aromatic, this traditional Sago Kheer features translucent tapioca pearls simmered to perfection in a rich blend of milk and sugar. The dessert is elevated with the warming spices of cardamom and nutmeg, while a final touch of rose water adds a sophisticated floral note. With its delightful texture—soft yet slightly chewy pearls in a thickened sweet milk base—this pudding serves as a comforting and elegant finale to any meal.
Ingredients
- 1 cup Sago (Tapioca pearls) (Originally 'Sher 0' (quantity estimated for a standard batch).)
- 2 cups Water (Originally '1 Seer'. Used for boiling the sago.)
- 2 cups Whole milk (Originally 'Seju Dudh Shir vya' (quantity estimated to match water ratio).)
- 3/4 cup Sugar (Originally 'Khand Sher vya'. Adjust to taste.)
- 1/2 teaspoon Cardamom powder (Originally 'chundeli elchi'.)
- 1/4 teaspoon Nutmeg powder (Originally 'jayfal'.)
- 2 teaspoons Rose water (Originally 'sojo gelab nana chamcha 2'.)
More recipes using Sago
Sago Jelly
This traditional Parsi-Gujarati dessert transforms simple sago pearls into a translucent, firm jelly with a delightful chew. Infused with the aromatic trio of rose water, vanilla, and lemon, it offers a refreshing and sweet finish to any meal. The mixture is cooked until thick and glossy, then set in molds to create an elegant, glass-like confection that is both restorative and indulgent.
Sago Porridge (Kanji)
A soothing and creamy porridge made from sago pearls simmered in milk, known traditionally as Kanji. This comforting dish features tender, translucent sago pearls sweetened with sugar and aromatically spiced with freshly grated nutmeg and a hint of rose water. Ideally served warm, it makes for a nourishing breakfast or a gentle, restorative meal perfect for convalescence or light dining.
Sago Cake
This traditional Parsi dessert transforms simple sago pearls into a rich, cake-like pudding with a delightful chewy texture. Cooked in fresh milk and sweetened with sugar, the mixture is lightened with beaten eggs and studded with crunchy, blanched almonds for a sophisticated finish. Baked until golden brown, it is best enjoyed warm, served with a decadent chocolate or vanilla sauce.
Sago Tartlets
Creamy pearl sago simmered in rich milk creates a luscious, translucent filling for these delicate pastry tartlets. This historical recipe adapts the classic tapioca tart by using sago pearls, resulting in a unique texture that is both tender and satisfyingly chewy against the crisp, buttery crust. Perfectly sweetened and baked to golden perfection, they make an elegant addition to any afternoon tea spread.
Instructions
- 1Pick over the sago pearls to remove any debris, then wash them lightly with water.
- 2Place the washed sago in a pot with the cold water. Cover the pot and place it on the stove over medium heat.
- 3Once the water comes to a boil (one bubble), uncover the pot. Stir continuously to prevent sticking until the mixture thickens and the sago pearls begin to turn translucent.
- 4Add the milk and sugar to the thickened sago mixture. Continue to cook and stir until the kheer reaches a thick, creamy consistency.
- 5Remove the pot from the heat. Stir in the cardamom powder, nutmeg powder, and rose water. Serve warm or chilled.
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Sago Jelly
This traditional Parsi-Gujarati dessert transforms simple sago pearls into a translucent, firm jelly with a delightful chew. Infused with the aromatic trio of rose water, vanilla, and lemon, it offers a refreshing and sweet finish to any meal. The mixture is cooked until thick and glossy, then set in molds to create an elegant, glass-like confection that is both restorative and indulgent.
Sago Porridge (Kanji)
A soothing and creamy porridge made from sago pearls simmered in milk, known traditionally as Kanji. This comforting dish features tender, translucent sago pearls sweetened with sugar and aromatically spiced with freshly grated nutmeg and a hint of rose water. Ideally served warm, it makes for a nourishing breakfast or a gentle, restorative meal perfect for convalescence or light dining.
Tapioca Porridge (Kanji)
A soothing and restorative porridge made from tender tapioca pearls simmered until translucent and soft. This traditional preparation combines the unique, chewy texture of soaked sago with fresh milk and a touch of sugar for a gentle, comforting sweetness. It is best served warm as a light breakfast or calming evening meal, offering a creamy consistency that can be adjusted to your preference.