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Sabudana kanji for babies
6m+ · Soaked sago pearls simmered until clear and blended into a light, smooth porridge for hot days
Sabudana (sago) is pantry food in Pune and Ahmedabad homes, best known for fasting khichdi, but mothers in Maharashtra and Gujarat also cook the pearls into a thin, soothing kanji for babies, especially in the hot weeks before the monsoon. The pearls are soaked, simmered until every one is glassy and clear, then blended so there is nothing for a baby to choke on. It tastes very mild and is mostly energy, so offer it alongside iron-rich foods rather than instead of them. No salt, sugar, jaggery or honey for babies; it is free of the major allergens. Chef's tip: a white dot in the middle of a pearl means it is still raw; simmer until none are left.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 1
Baby & toddler safety
- Age: from 6 months+.
- Allergens: none of the common allergens found in the ingredients. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- ⅔ oz sabudana (sago pearls)small pearls, about 2 tbsp
- ½ cup water for soaking
- ¾ cup waterfor cooking
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What you'll need
Spices & pantry
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Method
0/5 doneStep 1: Rinse ⅔ oz sabudana (sago pearls) in a sieve under the tap, then soak in ½ cup water for soaking for 20 minutes, until the pearls swell and squash easily between your fingers. Drain.
20 minStep 2: Bring ¾ cup water to a simmer in a small pan, add the soaked pearls and cook over a low heat, stirring often, for 10–12 minutes, until every pearl is completely clear with no white centre.
12 minStep 3: Blend with the cooking liquid until perfectly smooth. Common mistake: serving the pearls whole; soft as they are, whole sago pearls are slippery and can be inhaled by a young baby.
1 minStep 4: Cool to lukewarm and loosen with a little boiled water or your baby's usual milk if it has set too thick. It should drip slowly from the spoon.
Step 5: Cool leftovers quickly, cover and refrigerate for up to 2 days; sago turns gluey when frozen, so make it fresh where you can. Reheat once only, stirring with a splash of water, until piping hot, then cool before serving.
Nutrition per serving
- Calories
- 75 kcal
- Protein
- 0 g
- Carbs
- 18 g
- Fat
- 0 g
- Fibre
- 0 g
Nutrition values are estimates.
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Good to know
- How long does sabudana kanji for babies take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 1 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
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Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
