Sabudana kulfi recipe is a must-try.


  • Sabudana or sago is a popular food for making vrat-friendly foods.
  • Sabudana can also be used to make yummy kulfi.
  • Here is an easy recipe to help you make it at home.

While we are still waiting for this searing hot season to go away and for winters to set in, we are thankful for ice creams to help us keep our mind and body cool. You can make ice creams or milky kulfis with any food of your choice in any flavour you desire – there’s a spate of options to make your icy dessert of. If you spent the entire summer making one kind of ice cream after another, there are still many options left to try. If you haven’t tried sabudana kulfi yet, we say you must. 

Sabudana (sago) or tapioca pearls are commonly used as one of the ingredients in a variety of desserts; but in India, sabudana is usually considered for savoury foods like sabudana khichdi and sabudana tikki. Sabudana kheer is one dessert that some people make, especially during festivals or fasting days. Soft, puffy, translucent tapioca pearls dunked in sweetened and flavoured milk is an outstanding Indian dessert. If you’ve tasted it, you’ll know where we are coming from. And, you should also believe us when we claim that sabudana kulfi with similar flavours is even a better dessert that will not just cool, but will also blow your mind.

(Also Read: Make Banana (Kela) Kulfi At Home In Few Easy Steps)


Sabudana or tapioca pearls are light, puffy and turn translucent when cooked. 

Sabudana Kulfi Recipe –

(Makes 4-5 kulfis)

Ingredients – 
Half cup sabudana
1 litre milk
1 cup sugar (or as per taste)
8-10 raisins
1 tbsp grated pistachios
1 tsp vanilla essence (optional)

Method –
Step 1 – Soak sabudana in water for around half an hour.
Step 2 – Cook the soaked sabudana in boiling water till the pearls turn translucent and water turns sticky.
Step 3 – Boil milk till it thickens and reduces to half its amount. Add sugar, raisins and pistachios.
Step 4 – Drain water from the cooked sabudana and add to the milk. Add vanilla essence (you can skip it or add saffron or other favouring agent). Mix well and turn off the stove.
Step 5 – Let the sabudana-milk mixture cool down and pour it into kulfi moulds. Refrigerate the kulfi for at least 2 hours till it is fully set. Remove from moulds and serve cold.

Sabudana or sago kulfi is just what you need to treat yourself with a delicious, cold, creamy and milky treat in this sweltering weather. Try this sabudana dessert recipe and let us know how you like it. 

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By Papa