Sabudana kesari | Sagu kesari

Kesari is a delicious melt in the mouth sweet made with rava aka semolina, fruits like pineapple, ghee, dry fruits and saffron.

Late to the party as usual….Tamil new year just past and I was busy over the weekend with cooking and all the celebrations….no time to post… The menu was the usual vadai, payasam, Sambar… But I had planned on doing something different for the sweet dish and for once had prepped ahead .. (I usually forget soaking stuff and regret later ūüôąūüôą… But not this time ūüėÄ)

I had soaked my sabudana/sago the previous night to make Kesari or halwa with sabudana this new year… I added turmeric for the natural color and cooked it in ghee. The key is well soaked sabudana that is not sticky..
It’s a simple and tasty dish that brings something new to the table. Me and my family really enjoyed this sweet dish.

I love Sabudana Kichidi, is one of the most popular recipes made of sabudana followed by sabudana vada both of which taste amazing. As much as I love to eat the kichidi I hardly used to make it at home because most of the times the soaked sabudana would half dissolve and get very sticky when cooked.

I then learnt few tricks to getting the perfect texture –

Wash the sabudana thoroughly to remove excess starch this is very important step. Then soak for 5-6 hrs with just enough water do not add tooo much water which makes the kernels mushy.When well soaked, drain the kernels on dry them on a clean kitchen towel.

Wola you have nice and fluffy up sabudana kernals ready to turn to a kichdi, keseri or vada….But here I present the recipe of super delicious sabudana kesari

Sabudana Kesari

Sabudana Kesari is a delicious, melt in the mouth desert made with sabudana aka sago cooked in ghee with dry fruits and saffron.
Course Dessert
Cuisine Indian
Cook Time 20 minutes
Soak for 6 hours
Author ramyaanagu


  • 3/4 th cup to 1 cup sagu/sabudana
  • 3/4 th to 1 cup sugar
  • 2-3 cardamom powdered
  • One big pinch of keser
  • 1 tbs cashew
  • 1 tbs raisens
  • 1/2 tsp turmuric
  • 2 -3 tbs ghee
  • 1 tbs milk or cream of choice


  • Soak sago or sabudana for 6-8 hrs. It should mash to the touch.
  • Drain and dry the sago on a cloth or strainer.
  • In a pan add 2 tbs ghee and add the raisins and cashew and roast till golden brown.
  • Now add the turmeric and let it cook for a min.
  • Meanwhile soak the keser in the milk for 5 mins.
  • Add in the soaked Sagu to the pan and mix well.

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