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Easy Rose Sabudana Kheer A Twist On The Classic Recipe

This delicious Rose sabudana kheer is flavored with rose syrup and is a twist on the classic recipe. It is perfect for the upcoming holiday season (vegetarian, gluten-free).

In a refreshing twist on the classic Sabudana Kheer, Rose Sabudana Kheer uses rose petals. Rose syrup flavor the milk, sago (tapioca pearls), and condensed milk used to make the kheer.

The rose-flavored sago pudding comes together in under 30 minutes and is rich, creamy, and decadent. You can serve it during festivals, special occasions, or vrats (Hindu fasting days).

When stored in a clean, dry, airtight container, Rose Sabudana Kheer will last about 3-4 days.

It can be served chilled or heated in the microwave or pan.

It is not suitable for freezing. Thawing will result in it curdling, which will ruin its taste and texture.

How To Make Rose Sabudana Kheer

With a delicious twist on the classic sabudana kheer, Rose Sabudana Kheer features rose syrup. This vegetarian, gluten-free recipe is perfect for the upcoming festive season.

Rose Sabudana Kheer A Twist On The Classic Recipe
Rose Sabudana Kheer A Twist On The Classic Recipe

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Course: Dessert
Cuisine: Indian
Servings: 6 people

Author: Ranjeeta Nath Ghai

Ingredients

  • ½ cup medium size sabudana [Buy at Amazon]
  • ½ cup water (for soaking)
  • 1 litre whole milk (full-fat milk)
  • 2 tbsp sweetened condensed milk [Buy at Amazon]
  • 4 tbsp rose syrup (I used rooh afza) [Buy at Amazon]

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    Cooking Instructions

    1. Rinse sabudana with water but wash only once.
    2. Soak it in ½ cup of water and set aside for 4-5 hours.
    3. Put a heavy-bottomed pan over medium heat and heat the milk.
    4. Add the soaked sabudana to the boiling milk. Ensure that the bottom of the pan is not scorched by stirring frequently.
    5. Cook the kheer on low heat for approx 25-30 minutes until it thickens and the sabudana is well cooked. Stir regularly.
    6. It should have a creamy consistency like custard.
    7. You should be aware that the kheer will thicken significantly as it cools.
    8. Add condensed milk and cook another 2-3 minutes.
    9. Remove the pan fronm gas stove and let it cool to room temperature.
    10. Add rose syrup to the mixture. Serve chilled, hot or warm
    11. A garnish of slivered almonds, pistachios, and rose petals completes the dish.

    Helpful Tips

    -For those who forgot to soak the sabudana beforehand, soak sabudana in boiling hot water for 30 minutes. You can use it right away.
    -It is never a good idea to add sabudana to boiling milk before it has boiled for a while. This could cause the milk to curdle.
    -The sabudana kheer recipe only requires one wash, as opposed to many times with the sabudana khichdi recipe.
    -In order for the kheer to be creamy and luscious, we need the sabudana starch.
    -It is important that sabudana pearls are soft, slightly sticky, and translucent after cooking. It shouldn’t be bitey.
    -If you don’t have condensed milk, then you can use plain sugar as per your taste.
    -If you are making this recipe for a large group, double or triple it.

    You May Like to Try Other Exotic Dessert Recipes

    Quick Overview
    Rose Sabudana Kheer A Twist On The Classic Recipe

    Recipe Name: Rose Sabudana Kheer A Twist On The Classic Recipe

    Author: Ranjeeta Nath Ghai

    Description: With a delicious twist on the classic sabudana kheer, Rose Sabudana Kheer features rose syrup. This vegetarian, gluten-free recipe is perfect for the upcoming festive season.

    Preperation time: 5M

    Cook Time: 30M

    Total Time: 35M

    Type: dessert

    Recipe Yield: 6 servings

    Recipe Ingredients: ½ cup medium size sabudana, ½ cup water (for soaking), 1 litre whole milk (full-fat milk), 2 tbsp sweetened condensed milk, 4 tbsp rose syrup (I used rooh afza)

    Recipe Instructions: Rinse sabudana with water but wash only once. Soak it in ½ cup of water and set aside for 4-5 hours. Put a heavy-bottomed pan over medium heat and heat the milk. Add the soaked sabudana to the boiling milk. Ensure that the bottom of the pan is not scorched by stirring frequently. Cook the kheer on low heat for approx 25-30 minutes until it thickens and the sabudana is well cooked. Stir regularly. It should have a creamy consistency like custard. You should be aware that the kheer will thicken significantly as it cools. Add condensed milk and cook another 2-3 minutes. Remove the pan fronm gas stove and let it cool to room temperature. Add rose syrup to the mixture. Serve chilled, hot or warm A garnish of slivered almonds, pistachios, and rose petals completes the dish.

    Recipe Cuisine: Indian

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