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sabudana halwa
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Sabudana halwa recipe

Sabudana halwa - creamy, rich and delicious sago pearls pudding made with tapioca pearls or sabudana, dry fruits, ghee and saffron milk.
Prep Time5 mins
Active Time15 mins
Soaking Time4 hrs
Total Time4 hrs 20 mins
Course: Dessert
Cuisine: Indian
Keyword: Sabudana halwa
Yield: 3
Calories: 435kcal

Materials

  • 1 cup Soaked sabudana
  • 2 tbsp Ghee or clarified butter
  • ¾ cup Sugar
  • 2 tbsp Chopped Almonds
  • 2 tbsp Chopped Cashew nuts
  • 2 tbsp Chopped pistachios
  • 2 tbsp Raisins or kishmish
  • 2 tbsp Saffron milk 20 to 25 strands of saffron soaked in 2 tbsp warm milk
  • 1.5 cup Water
  • ½ tsp Cardamom powder
  • 1.5 tbsp Milk powder

Instructions

  • Rinse sabudana pearls for 3 to 4 times until the water runs clear. Soak the rinsed sabudana for at least 3 to 4 hours or overnight, if possible.
  • Before proceeding with the halwa recipe, check if the sabudana is puffed up after soaking. Just take a piece of sabudana and mash with your thumb and index finger. If it mashes easily, continue with the recipe.
  • Now, in a thick wide bottom pan, heat 2 tbsp ghee or clarified butter.
  • When the ghee melts, add soaked sabudana in the hot ghee and give it a nice mix.
  • Fry the sabudana in ghee on low flame for about 4 to 5 mins, till it starts turning translucent.
  • After frying for 4 to 5 minutes, add 1.5 cups of water in the pan and turn the flame to medium-high.
  • Gently mix the cooked sabudana so that all the sabudana pearls are separated and start swelling up.
  • After 7 to 8 minutes, the sabudana has thickened up and doubles in size.
  • Now, add ¾ cup of sugar or more or less depending on your taste in the pan and mix well.
  • As sugar melts, the consistency will be again flowy. Cook for 2 to 3 minutes then add chopped dry fruits - almonds, cashew nuts, pistachios and raisins.
  • Then add saffron strands soaked milk in the pan and mix well.
  • Mix all the ingredients together and cook on a medium flame for another 3 to 4 minutes.
  • When it starts boiling and consistency starts to thicken, add crushed cardamom or cardamom powder and mix well.
  • Lastly, add the milk powder or khoya, in the pan and give it a nice mix.
  • Mix well and cook for another 2 minutes and then turn off the flame.
  • Finally, serve hot or warm sabudana halwa as a dessert.