Sabudana Halwa Recipe - A rich halwa of sabudana with dried fruits.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sago (sabudana),

Cuisine : Maharashtrian

Course : Desserts

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Sabudana Halwa

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Sabudana Halwa Recipe - How to make Sabudana Halwa


Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Sago (sabudana) soaked for 4 hours1/2 cup

  • Ghee 1/2 cup

  • Cashewnuts roughly chopped10-15

  • Almonds roughly chopped10-15

  • Jaggery (gur) grated1 cup

  • Green cardamom powder 1 teaspoon

  • Milk 1 1/2 cups


Step 1

Drain sago and blend into a fine paste.

Step 2

Heat one tablespoon ghee in a non-stick pan and saute roughly chopped cashewnuts and almonds separately till golden brown. Drain on absorbent paper and set aside.

Step 3

Cook jaggery with one cup of water, stirring, till the jaggery gets dissolved. Add sago and cook, adding milk at regular intervals, till the sago becomes transparent and fully cooked.

Step 4

Add almonds, cashewnuts and remaining ghee. Cook, stirring, till the mixture leaves the side of the pan. Add green cardamom powder and mix. 

Step 5

Serve immediately garnished with remaining almonds. 

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