This Sabudana Kheer, also known as tapioca pudding, is a classic, creamy, and delicious Indian dessert made using sabudana (tapioca pearls), milk, and sugar, and is scented with cardamom and saffron.
It’s a great dessert for fasting days, especially during Navratri. Plus, it is super easy to make.
Create international-inspired tapas to offer your guests a variety of exotic tastes in one meal.
Table of contents
Made with basic ingredients and simple steps, this is a gluten free and vegetarian sago pudding that can be enjoyed warm or chilled. No matter how you serve it, this easy kheer recipe will satisfy your sweet cravings.
I have shared step-by-step picture instructions and a video recipe on how to make the best fail-proof Sabudana Kheer on this page.
About Sabudana Kheer Recipe
Sabudana Kheer is a popular dessert recipe made during festivals like Navratri when many people fast. Its creamy texture, combined with the sweetness of sugar and the richness of saffron and nuts, makes it a hit with everyone.
If you love Indian dessert recipes, then you are surely going to love this kheer recipe.
This gluten-free kheer recipe is super comforting and gets done in just 30 minutes if you have soaked your sabudana. Whether you’re fasting or just want to relish a comforting, delicious dessert, this easy Sabudana Kheer works perfectly.
Making this sago kheer is very simple. The soaked and softened sabudana (tapioca) is sautéed in ghee and later cooked in full fat milk or whole milk to give it a soft, melt-in-your-mouth texture.
Once it’s cooked, it is sweetened and flavored with saffron and cardamom. Lastly, ghee-roasted nuts and raisins are added to elevate the taste of this kheer to the next level.
Sabudana is an essential ingredient during fasts in India and is used in many fasting recipes like sabudana vada, sabudana khichdi, sabudana namkeen, sabudana paratha, sabudana fries, and sabudana fruit custard. The use of sabudana makes this kheer ideal for those special fasting days when you need carbs.
My mom used to fast during Navratri, and she made so many different dishes using sabudana during those days. I don’t fast, but I enjoy eating fasting delicacies because they just taste so good.
The great thing is that it’s not only perfect for fasting but also serves well at special occasions, parties, or get-togethers.
So, this Navratri, give this tempting kheer a try and enjoy a comforting dessert with your family and friends.
Why You Will Love This Recipe
This Sabudana Kheer
✔︎ Is simple and easy to make
✔︎ Takes only 30 minutes of your time
✔︎ Is wonderful for fasting
✔︎ Has a rich and creamy texture
✔︎ Is vegetarian and gluten-free
✔︎ Can easily be made dairy-free
✔︎ Is loved by all
Ingredients
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Sabudana: Tapioca pearls are the star ingredient of this recipe. These tiny pearls are soaked in water until soft and then boiled in milk, giving the kheer a wonderful texture.
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Milk: Full-fat milk is used for cooking the tapioca pearls to make the kheer creamy and rich. Low-fat milk can also work, but non-fat milk is not recommended.
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Ghee: Used for roasting nuts, raisins, and sabudana, adding richness and flavor to the dish.
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Water: Needed for rinsing and soaking sabudana.
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Nuts & Raisins: A mix of chopped almonds, cashews, and pistachios adds crunch, while raisins provide a fruity sweetness.
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Sugar: Granulated white sugar is used to sweeten the kheer, but brown sugar, jaggery powder, or dates paste can also be used for variation.
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Flavorings: Saffron strands add a lovely yellow color, and cardamom powder provides an aromatic touch.
Variations
Carrot Sabudana Kheer
To make carrot sabudana kheer, add grated sautéed carrots to give the kheer extra nutrients and flavor.
Coconut Sabudana Kheer
For coconut lovers, use coconut milk instead of regular milk and replace ghee with coconut oil for a vegan version.
Vegan Sabudana Kheer
Use almond milk, coconut milk, or soy milk, and substitute ghee with vegan ghee or coconut oil to make a dairy-free version.
Jaggery Sabudana Kheer
Replace white sugar with jaggery powder for a healthier option, adding a caramel-like flavor and brownish hue.
Serving Suggestions
This kheer can be served warm or cold. If you prefer it chilled, refrigerate it for at least 1-2 hours in an airtight container.
Garnish with saffron strands and roasted nuts for extra crunch and flavor.
Serve it as an after-meal dessert or pair it with other Navratri dishes like roasted makhana, makhana namkeen, or makhane ki kheer for festive occasions.
Storage Suggestions
Sabudana Kheer keeps well for up to 3-4 days when stored in an airtight container in the fridge.
To serve, you can either enjoy it chilled or reheat it in a microwave for 20 seconds or on the stovetop until warmed through.
Tapioca pearls tend to absorb liquid, so if the kheer thickens too much, simply add some milk and heat it on the stovetop for a couple of minutes.
This recipe is not freezer-friendly, as freezing changes the texture.
Important Tips and Tricks to Make the Best Sabudana Kheer
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Soaking: Soak the sabudana for at least 4-5 hours to ensure they cook evenly and have a non-sticky texture.
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Avoid curdling: Sautéing sabudana in ghee for 2-3 minutes helps prevent curdling when cooking in milk.
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Stirring: Stir the kheer frequently to prevent sabudana from sticking to the bottom of the pan.
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Sweetness: Adjust the sweetness according to your taste.
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Saffron: Adding saffron strands gives the kheer a yellow tint and floral flavor, but it’s optional.
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Milk: Full-fat milk is highly recommended for richness, but low-fat milk can also be used.
Sabudana Kheer (Step-by-step photo instructions)
How to Make Sabudana Kheer
- Rinse the sabudana 2-3 times until the water runs clear. Add 1 cup of water and soak for 4-5 hours, or until soft. Once soaked, drain the excess water and set the sabudana aside for 10 minutes. Heat 4 tablespoons of ghee in a pan. Add the chopped nuts and roast them for 2-3 minutes on medium-low heat. Then, add the raisins and roast until they swell up. Remove the roasted nuts and raisins onto a plate.
- In the same pan, add the soaked sabudana and roast for 2-3 minutes, or until they turn translucent. Next, add 4 cups of milk and mix everything well. Bring the milk to a boil over medium-high heat, stirring occasionally to prevent sticking. Once it boils, reduce the heat to medium-low and cook for 3-4 minutes, or until the sabudana is fully cooked. Add the sugar and stir well.
- Then, add the saffron strands and ground cardamom. Cook for 3-4 more minutes, or until the milk starts to thicken. Simmer for 5-7 minutes, stirring occasionally Finally, add the fried nuts and raisins and mix well. Cook for another minute. Your sabudana kheer is ready. Transfer it to a serving dish, garnish with the fried nuts and saffron, and serve sabudana kheer warm or chilled.
Recipe Card
Sabudana Kheer [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 30 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 6 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 300 calories | 1 |
INGREDIENTS
For Sabudana Kheer
- 1 cup Sabudana (tapioca pearls)
- Water (for soaking and rinsing)
- 1/4 cup ghee
- 1/4 cup chopped nuts (almonds, cashews, pistachios)
- 10-12 raisins
- 6 tablespoons sugar (or as per taste, up to 1/2 cup)
- 1 liter whole or full-fat milk
- 8-10 saffron strands
- 1/4 teaspoon cardamom powder
INSTRUCTIONS:
How to Make Sabudana Kheer
- Rinse the sabudana 2-3 times until the water runs clear. Add 1 cup of water and soak for 4-5 hours, or until soft. Once soaked, drain the excess water and set the sabudana aside for 10 minutes. Heat 4 tablespoons of ghee in a pan. Add the chopped nuts and roast them for 2-3 minutes on medium-low heat. Then, add the raisins and roast until they swell up. Remove the roasted nuts and raisins onto a plate.
- In the same pan, add the soaked sabudana and roast for 2-3 minutes, or until they turn translucent. Next, add 4 cups of milk and mix everything well. Bring the milk to a boil over medium-high heat, stirring occasionally to prevent sticking. Once it boils, reduce the heat to medium-low and cook for 3-4 minutes, or until the sabudana is fully cooked. Add the sugar and stir well.
- Then, add the saffron strands and ground cardamom. Cook for 3-4 more minutes, or until the milk starts to thicken. Simmer for 5-7 minutes, stirring occasionally Finally, add the fried nuts and raisins and mix well. Cook for another minute. Your sabudana kheer is ready. Transfer it to a serving dish, garnish with the fried nuts and saffron, and serve sabudana kheer warm or chilled.
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NOTES:
- Soak the sabudana for at least 4-5 hours to ensure they cook evenly and have a non-sticky texture.
- Sautéing sabudana in ghee for 2-3 minutes helps prevent curdling when cooking in milk.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/sabudana-kheer/
