Sabudana Kheer
Creamy sabudana kheer made on the stovetop with soaked tapioca pearls, milk, sugar, cardamom, saffron, and chopped nuts. An easy Indian dessert that can be served warm or chilled and is especially popular during Navratri and vrat.
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Equipment
Ingredients
- ½ cup Sabudana tapioca pearls
- Water for rinsing and soaking
- 3 cups milk
- ¼ cup Sugar
- Cardamom Powder to taste
- Saffron as needed
- 1 tablespoon Almonds as needed
- 1 tablespoon Cashews
- Pistachios as needed
Instructions
- Rinse and soak the sabudana: Rinse the sabudana under water until the water runs mostly clear. Soak it in water for about 30 minutes, then drain any excess water.
- Add the nuts: Stir in the chopped almonds and cashews, and cook for another 2–3 minutes in ghee.
- Heat the milk: Add the milk to a heavy-bottomed saucepan and bring it to a gentle simmer over medium heat.
- Add the sabudana: Strain the sabudana and add it to the milk and saffron. Cook over medium-low heat, stirring often so the pearls don't stick to the bottom of the pan.
- Cook Sabudana: Add the saffron strands and continue simmering until the sabudana begins to turn soft and translucent.
- Add sugar and cardamom: Once the sabudana is mostly cooked, add the sugar and cardamom. Stir well and continue cooking until the sugar dissolves and the kheer becomes creamy.
- Finish the kheer: Add nuts, then turn off the heat while the kheer is still slightly thinner than your preferred consistency, as it will thicken as it cools.
- Serve: Serve the sabudana kheer warm, at room temperature, or chilled. Garnish with additional nuts and saffron if desired.
Video
Nutrition Facts
Sabudana Kheer
Amount per Serving
Calories
186
Calories from Fat 72
% Daily Value*
Fat
8
g
12
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
22
mg
7
%
Sodium
70
mg
3
%
Potassium
310
mg
9
%
Carbohydrates
22
g
7
%
Fiber
0.4
g
2
%
Sugar
22
g
24
%
Protein
7
g
14
%
Vitamin A
296
IU
6
%
Vitamin C
0.01
mg
0
%
Calcium
233
mg
23
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Rinse sabudana well before soaking to remove excess starch.
- Soaking for about 30 minutes helps the pearls soften and cook more evenly.
- Stir frequently while cooking because sabudana and milk can stick to the bottom of the pan.
- Cook until the sabudana pearls are soft and mostly translucent.
- Add the sugar after the sabudana has mostly cooked.
- Do not cook the kheer until very thick. It will continue to thicken as it cools.
- If refrigerated kheer becomes too thick, stir in a little milk before serving.
- Adjust the amount of sugar depending on how sweet you prefer your kheer.
- For Navratri or vrat, use ingredients that follow your family's fasting practices.
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