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'.)
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.