Sabudana is called ‘chowwary’ in Malayalam and Sago in English. Sabudana or Chowwary is usually used in kerala to thicken the desserts like payasams and pudding.

I like sabudana in payasams because of its looks, like hidden pearls.  Usually Sabudana kheer is prepared in milk and sugar but here i am preparing my favourite sabudana kheer in coconut milk and jaggery (gur – made from sugarcane). Sabudana Kheer


Serves 15 – 20

  • Sabudana(chowwary) – 250 gms
  • Jaggery(gur) – 700gms
  • Coconut – 3 medium
  • Coconut slivers – 1/2 rind
  • Ghee – 100 gms
  • Dried ginger – 1
  • Cardamom – 6 (powdered)
Method of Preparation:
  1. To prepare coconut milk: Add 3 cups of water to the freshly grated coconut and grind to a slightly coarse paste, strain using a colander(thick milk)
  2. add 6 cups of  water to the left over coconut scrape and grind, strain using a colander(thin milk)
  3. Heat 2 tbsp of ghee in a wide pan and fry coconut slivers till it is lightly bronish, drain and keep aside
  4. add sabudana to the remaining ghee and fry till it is crispy or for 5 mins over medium heat
  5. add 1 litre of water to it and strain using a colander
  6. heat the remaining ghee in a wide pan and add sabudana, fry for 2-3 mins
  7. add crushed jaggery to it and keep on stirring over medium heat until the raw smell of the sabudana disappears  or till jaggery turns slightly thick
  8. add thin coconut milk and cook over medium heat till sabudana is swollen and translucent
  9. stir in thick coconut milk and cook over low heat till the first bubble comes
  10. stir in powdered cardamom and dried ginger
  11. remove from stove and keep on stirring for another 5 minutes
  12. garnish it with fried coconut slivers
  13. serve it hot


Note: Sabudana kheer tastes better if it  is refrigerated

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