Sabudana/Sago Phirni | How to make Sabudana/Sago Phirni

By Anu Lahar  |  9th Oct 2016  |  
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  • Sabudana/Sago Phirni, How to make Sabudana/Sago Phirni
Sabudana/Sago Phirniby Anu Lahar
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About Sabudana/Sago Phirni Recipe

This is a very delicious Phirni in which soaked then finely ground Sago is added to full cream milk on simmer.

Sabudana/Sago Phirni is a popular aromatic and delicious dish. You can try making this amazing Sabudana/Sago Phirni in your kitchen. This recipe requires 10 minutes for preparation and 30 minutes to cook. The Sabudana/Sago Phirni by Anu Lahar has detailed steps with pictures so you can easily learn how to cook Sabudana/Sago Phirni at home without any difficulty. Sabudana/Sago Phirni is enjoyed by everyone and can be served on special occasions. The flavours of the Sabudana/Sago Phirni would satiate your taste buds. You must try making Sabudana/Sago Phirni this weekend. Share your Sabudana/Sago Phirni cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Anu Lahar for inputs. In case you have any queries for Sabudana/Sago Phirni you can comment on the recipe page to connect with the Anu Lahar. You can also rate the Sabudana/Sago Phirni and give feedback.

Sabudana/Sago Phirni

Ingredients to make Sabudana/Sago Phirni

  • Milk 1 litre
  • sabudana (soaked) 1 Cup
  • sugar 3/4 cup
  • Green cardamom powder 1/2 tsp
  • Slivers of almonds, pistas, cashews and few dried rose petals, few saffron strands soaked in 1 tbsp of warm milk

How to make Sabudana/Sago Phirni

  1. Wash Sabudana 3-4 times, soak for about 1/2 an hour, drain it and make a coarse mixture of sabudana pearls (can add 1/4 cup of water to make the grinding easy).
  2. Keep milk to boil on low flame then add sabudana mix, keep stirring as lumps will form, keep stirring at intervals, it will take 25-30 minutes for sabudana mix to get cooked and thickened.
  3. Add sugar and cardamom powder and give a good mix, keep scraping the sides of the pan to scrape off the drying milk and add in the milk, mix it.
  4. Keep stirring at intervals otherwise the mix might stick to the bottom of the pan, it will take about 1/2 hour to reach to phirni consistency. Switch off the flame once the mix is thick.
  5. Keep it in the fridge for 2-3 hours, garnish with chopped nuts, saffron, rose petals.

My Tip:

Stir it in intervals to avoid sticking to the bottom of the pan.

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