Sabudana Kheer

Serves 4

60 mins

250 Kcal

Sabudana kheer is a traditional Indian dessert using tapioca pearls, milk, sugar, and flavourings from cardamom and saffron. It is particularly enjoyed during the Navratri days when people are fasting, but you can enjoy it any day as a sweet treat. It tastes creamy, mildly sweet, and has a chewy texture characteristic of the tapioca pearls. To prepare, keep the sabudana soaked for a few hours in water until soft and plump. Then, cook in simmering milk, as that makes the pearls turn translucent and tender, taking in the richness of milk. Sugar will add sweetness, and ground cardamom will give a warm, aromatic flavour to it. Saffron strands add a rich, indulgent flavour while adding colour and infusing the kheer with a subtle floral hint. The recipe of Sabudana kheer is garnished with both almonds and cashews, which can add a crunchy texture to the smoothness of the pudding. The dessert tastes best when chilled, as all the flavours have time to mingle and combine, but it can also be enjoyed hot, based on preference. The tapioca pearls of the sabudana kheer recipe are full of carbohydrates and energy, and it is not only very delicious but nutritious. Its delicate taste and light feel make it perfect for festive occasions as well as casual meals, offering a satisfying end to any meal with its rich, creamy texture and subtle sweetness.

Ingredients required for Sabudana Kheer

100 gms sabudana (tapioca pearls)
1 liter full-fat milk
100 gms sugar
A pinch saffron strands
10 gms almonds (chopped)
10 gms cashews (chopped)

Cooking steps for Sabudana Kheer

1
Sabudana kheer is a tasty Indian sweet dish made with tapioca pearls, milk, sugar, and other aromatic ingredients, including saffron and cardamom. Though it's often eaten during periods of fasting in Navratri, this sweet dish is very popular at festivals or even as a great dessert after dinner.
2
To prepare, 100 gms of sabudana are allowed to soak in water for nearly 2 hours. Soaking the pearls makes them soft enough to cook evenly and soak in liquid while being cooked. Once the sabudana is soaked, they plump up and are ready to be added to the kheer.
3
While the sabudana is soaking, make the milk base.
4
Boil 1 litre of full-fat milk in a heavy-bottomed pan on a low flame. The rich creamy texture of sabudana kheer comes from full-fat milk.
5
Stir the milk occasionally as it's heating up so it will not stick to the bottom of the pan or crust over at the top.
6
Once the milk boils, reduce the heat and keep it simmering.
7
Drain the excess liquid in the sabudana and mix in the sabudana with boiling milk.
8
Stir well so that the pearls become separated and equally distributed.
9
Cook on low-medium heat, occasionally stirring so that the sabudana does not stick to the bottom of the pan. Slowly, the sabudana turns translucent. Generally, this is between 15 to 20 minutes.
10
Sabudana absorbs all the milk, and the kheer becomes thick, smooth and luscious.
11
Once the sabudana is cooked and translucent, add 100 gms of sugar to the pan. Stew until this sugar has dissolved, sweetening the dish without making it too sugary. The sugar balances out the rich milk and the chewy sabudana to create a appetizing balance in the dish.
12
Just stir for an even mixing of sugar with the kheer.
13
Now add a pinch of saffron strands in low heat to the kheer. Saffron happens to be the most luxurious ingredient; it provides an absolutely appetizing golden hue and that lovely floral flavour. Let it get gently infused into the milk; now, this is going to enhance the richness and the aroma of your kheer.
14
Few like to add a pinch of cardamom powder at this point, which gives it a slightly warmer look and a spicy taste. This is again optional, at one's discretion.
15
Complete the kheer by garnishing it with chopped almonds and cashews, approximately 10 gms each. The nuts add a crunchy flavour to Kheer, which gives each spoonful a great texture and depth. Though one can toast the nuts for enhanced flavour before using them, it is not necessary.
16
This is best-had piping hot, but it tastes as well chilled. If served when chilled, it can be well thickened and seems refreshing, perfect for those summer treats. No matter what way it is served, sabudana kheer happens to be an easy, delectable dessert with a unique ratio of sweetness and creaminess of texture.

Shop Ingredients

Cashews (chopped) (10 gms)

267

296

579

116

115

451

637

133

280

465

Sugar (100 gms)

239

101

225

291

Full-fat Milk (1 liter)

Saffron Strands (a pinch)

210

241

378

336

400

863

366

Sabudana (tapioca Pearls) (100 gms)

130

Almonds (chopped) (10 gms)

195

557

109

486

231

403

440

998

452

403

FAQs

Can I use low-fat milk to make sabudana kheer?

You can do it with low-fat milk, but the consistency is best with full-fat milk. Full-fat milk will give you a thicker, creamier kheer with higher density. Low-fat milk will make a thinner kheer with lesser density. If you want the thickness, you can balance it with a slight amount of cream since low-fat milk doesn't contain much extra fat compared to full-fat milk.

How long can I store sabudana kheer?

Sabudana kheer can be stored refrigerated for up to 2 days. Keep storing it in an airtight container to keep the freshness intact. Reheating may require some milk to adjust consistently as kheer tends to thicken once chilled. Serve warm or chilled as preference.

Can I make sabudana kheer without soaking the pearls?

Soaking the sabudana properly is important otherwise, the kheer may not turn out perfect. If not soaked properly, then there is a possibility that the tapioca pearls may have remained hard and chewy, and also, they may not be able to absorb the milk properly. At least 2 hours of soaking time would help in getting the sabudana softer and also help the pearls to cook evenly so they could deliver their signature softness and chewy texture into the kheer. And skipping this process will lead to undercooking or uneven cooking.