Rich, creamy and extremely delicious, Sabudana kheer is an Indian Dessert made with three basic ingredients tapioca pearls (sago), milk, and sugar and flavored with cardamom and saffron.
Sabudana Kheer, or Sabudana Payasam or Tapioca pudding, is a popular during the fasting festive season. In India, we enjoy a variety of sweets during the festive season, from kheer to a variety of halwa, to laddo and gulab jamuns.
Doesn’t that sound delicious!! So let’s see how to make sabudana kheer!
WHAT IS SABUDANANA KHEER?
Sabudana kheer recipe is very similar to the other kheer recipes where the milk is cooked until it thickens and then sabudana is added and simmered until it’s cooked.
It’s flavored with cardamom powder and saffron threads and sweetened with sugar. Nuts can be added to make it even richer and for texture.
INGREDIENTS FOR SABUDANA KHEER:
This kheer needs just few ingredients:
- Sabudana: Also known as tapioca pearls or sago.
- Milk: I like to using whole milk for kheer as it gives a rich and creamy texture. Skim or low-fat milk can be used but the results will vary. You can use coconut milk or almond milk to make it vegan.
- Nuts: Cashews, almonds, pistachios
- Flavors: Saffron, cardamom powder.
- Sweetener: I use white granulated sugar but brown sugar works too. You can also use grated jaggery and chopped dates or puree. Condensed milk is also a great substitute and brings a rich, sweet, and caramel flavor.
RECIPE NOTES AND TIPS:
- Use full fat or whole milk to get that creamy texture in the kheer.
- You can use grated jaggery or finely chopped dates for healthier option. Add these only after the kheer is cooked to prevent it from splitting the milk and changing the flavor.
- Make sabudana kheer with condensed milk as a sweetener. It makes it even more delicious rich and gives a caramel flavor.
- This kheer has a tendency to thicken as it cools. So while serving adjust the consistency by adding water or milk to preference.
- Add tapioca pearls only after the milk gets boiled.
- This pudding thickens after a few hours so don’t add too much sabudana.
- Don’t add sugar to the pudding until the tapioca pearls are cooked otherwise they won’t get cooked properly.
- You can also add finely chopped dates instead of sugar for a healthy alternative.
HOW TO MAKE THIS KHEER VEGAN?
You can easily make it vegan by using dairy-free milk like almond or even coconut milk instead of whole milk.
HOW TO STORE SABUDANA KHEER :
Sabudana Kheer will last in the fridge for about 3 to 4 days when stored in an airtight container. You can serve it chilled or heat it in a pan or microwave until nice and warm.
MORE EASY KHEER RECIPES:
You can try more Kheer Recipes, that are perfect to serve after your festive meals:
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Sabudana Kheer
Ingredients
- 6 cup full fat milk
- 1/2 cup Sabudana
- 15-20 strands saffron
- 1/2 tsp cardamom powder
- 1/4 cup sugar
- 1/4 cup chopped nuts cashew, almonds and pistachios
Instructions
- Wash and soak the sabudana in a cup of warm milk for 30 mins and keep aside. Soak longer to reduce the cooking time. Sabudana will swell up and double up in quantity.
- In a thick-bottomed pot bring milk to a boil. Take a tablespoon or two of the hot milk in a small bowl. Add saffron threads to it and let it soak.
- Add the soaked sabudana to it. Stir well and cover and cook on low heat simmering until the sabudana turns transparent and the milk thickens and reduces.
- Keep stirring in between to prevent the milk from sticking to the bottom of the pan.
- Once the sabudana is cooked and add chopped nuts, saffron soaked in milk, cardamom powder and sugar.
- Mix well, simmer for another 5-10mins and kheer is ready!!
Notes
- Use full fat or whole milk to get that creamy texture in the kheer.
- You can use grated jaggery or finely chopped dates for healthier option. Add these only after the kheer is cooked to prevent it from splitting the milk and changing the flavor.
- Make sabudana kheer with condensed milk as a sweetener. It makes it even more delicious rich and gives a caramel flavor.
- This kheer has a tendency to thicken as it cools. So while serving adjust the consistency by adding water or milk to preference.
- Add tapioca pearls only after the milk gets boiled.
- This pudding thickens after a few hours so don’t add too much sabudana.
- Don’t add sugar to the pudding until the tapioca pearls are cooked otherwise they won’t get cooked properly.
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