Sago Custard Kheer
Sago Custard Kheer

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, sago custard kheer. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sago Custard is a slightly different version of a Sabudana Kheer. You really do not have to make the custard from scratch, instead just use the ready-made custard powder. I make this more often during Ramadan as an iftar dish, which turns out to be a healthy dessert with lots of sabudana in it.

Sago Custard Kheer is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Sago Custard Kheer is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have sago custard kheer using 6 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Sago Custard Kheer:
  1. Take 1/4 cup sago
  2. Prepare 500 ml milk
  3. Take 2 tbsp custard powder
  4. Prepare 1/2 cup sugar
  5. Prepare 1/4 tsp cardamom powder
  6. Make ready 6-7 cashews

Homemade custard powder, fruit custard, sago and vermicelli custard kheers. THOZHA THOZHI. மாம்பழம் வைத்து கூட custard kheer செய்யலாமா/Tasty . So please mix the custard in luke-warm water or milk and add it to the kheer. Adjust the sugar and nuts as per your preference.

Instructions to make Sago Custard Kheer:
  1. Soak sago for 3 hours.
  2. Now let the milk come to boil.
  3. Mix the custard powder with 1/2 cup milk till smooth and keep aside.
  4. Add the sugar and the soaked sabudana to the milk and simmer on a low flame for 5 minutes.
  5. Pour the custard mix to the boiling milk and continuously keep stirring till it becomes slightly thick.
  6. Remove from fire and keep aside to cool down.
  7. Garnish with dry fruits and Serve chilled.

You can temper the nuts in ghee and add it to the kheer. As we prefer this kheer cold, I avoid the ghee tempering. Tapioca and custard thicken the kheer. Now take a milk in the pot. Stir and cook on medium flame.

So that’s going to wrap this up with this exceptional food sago custard kheer recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!