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Sabudana kheer in English translates to Tapioca pudding made with tapioca pearls cooked in creamy milk and garnished with roasted dry fruits and aromatic spice. This is a vegetarian, gluten-free dessert and beginner-friendly recipe.
Sabudana kheer is a popular dessert made in India on auspicious and festive occasions. This sabudana / tapioca dessert is also great for vrat / upvas / fasting.
Sabudana kheer is a sweet, creamy, luscious, thick and delicious dessert made from sago / sabudana / tapioca pearls along with milk, sugar and aromatic spices and nuts.
Sabudana / Tapioca s a very popular ingredient used in the Indian diet to make a variety of snacks. It is popular among kids as well as adults.
In India, every household makes this recipe in its unique way. Some add khoya (mava) which makes this kheer super creamy and thick. Some add coconut milk to make this delicious kheer.
This is an easy, tasty, and delectable Indian dessert that is served during festivals and special occasions such as Diwali, Holi, weddings,thread-ceremony, parties, and get-togethers. This sabudna kheer / tapioca pudding never fails to impress the crowd.
Sabudana kheer stays good for a week when stored in the refrigerator. This kheer can be served warm or cold. This is best for kids below 3 years.
This kheer / pudding is high in starch, low in protein and high in carbs hence this is consumed mainly during a fast for the energy needed.
Sabudana / Tapioca is a staple of Indian cuisine and the most popular snacks made out of these pearls include the most famous sabudana vada, sabudana khichadi, sabudana thalipeeth, sabudana appe. I have already shared the recipes of sabudana khichadi and sabudana thalipeeth. If interested do check them out.
This creamy rich sabudana kheer / tapioca pudding is made by cooking sabudana pearls in water and cook till they get transparent. Then sugar along with milk, cardamon powder and roasted nuts are added to enhance the flavor of this dish.
I have used whole-fat milk here, but this can be done in coconut milk as well as almond milk. For serving you can serve this kheer warm or chillied.
As time goes by, this sabudana kheer / pudding tends to thicken, making it more creamy and delicious.
Next time you crave some sweets, do try this sabudana kheer, you are going to love it!
Sabudana / Tapioca : I have used 2 cups of soked sabudana
Milk: I ended up using half a litre of full-fat milk. 500ml
Sugar: I added 1 cup of sugar for the sweetness. You may adjust the sweetness to your liking.
Nuts & Spices: I used 1 teaspoon of freshly pounded cardamom powder and dry fruits like almonds, cashew nuts, pistachios and raisins.
Ghee: I used 1 teaspoon of ghee to roast almonds, cashew, pistachios and raisins.
Water: I used 4 cups of water to cook sabudana pearls.
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Let’s see how to make Sabudana kheer / Tapioca pudding with basic staple ingredients in your home kitchen.
- 2 cups Soaked Sabudana (Tapioca)
- 4 cups of Water for cooking
- 1 cup Sugar (adjust as per your preference)
- 1/2 litre Full-Fat Milk
- 2 teaspoon Saffron Milk OR 10-15 strands of Saffron
- 1 teaspoon Cardamon Powder
- A handful of Roasted Nuts
- 1 teaspoon Ghee
- Let’s start with some prep work.
- Soak Sabudana: Click here to see how to soak sabudana perfectly.
- Saffron Milk: In a small mixing bowl, add 15-20 strands of saffron and 2 tablespoons warm milk. Let the saffron strand soak in the warm milk for about 20-30 minutes. Alternatively, you can use saffron syrup and add it to the warm milk.
- Roasting Dry Fruits: In a pan, heat a teaspoon of ghee and roast almond, pistachio, cashew and raisin. Roast for 2 minutes on low flame. Roast till they get golden brown in colour. Keep aside to cool.
Making Sabudana Kheer
- In a heavy bottom, pan add 4 cups of water and let the water come to a boil.
- Once the water comes to a boil, add in the soaked sabudana and cook the pearls.
- Once the sabudana / tapioca pearls turns transparent and are cooked well add sugar and mix.
- Add the milk and continue to cook.
You may also check some of these recipes: Sabuanda Khichadi, Sabudana Thalipeeth, No Onion No Garlic Recipes, Upvas / Vrat / Fasting Recipes, Beginner-Friendly Recipes, Snack Recipes, Maharashtrian Recipes
- Add a teaspoon of cardamon powder along with the roasted nuts and saffron milk.
- Let the sabudana kheer simmer for about 10 minutes so all the flavours are nicely incorporated in the kheer.
- Keep on stirring the kheer / pudding so that it does not stick to the bottom of the pan.
- Sabudana Kheer / Tapioca Pudding is ready.
- Serve warm or chilled.
SOME IMPORTANT TIPS
How to check if sabudana is properly cooked: Once sabudana / tapioca pearls turn soft and sticky and they look transparent, that’s the indication that the sabudana is cooked completely.
Instead of sugar, you can add jaggery, coconut sugar or any sweetener.
For nuts: You can add nuts of your choice or even skip them totally. I have roasted the nuts in this recipe, but you can add them without roasting too.
For vegan option: You can make use of coconut milk or almond milk. Just make sure not to boil the milk and instead of roasting nuts in ghee, add them directly into the kheer / pudding or you can totally skip them altogether.
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Recipe Card
Sabudana Kheer | Vrat Ki Kheer | Upvas Kheer | Tapioca Pudding
Ingredients
- 2 cups Soaked Sabudana (Tapioca)
- 4 cups Water for cooking
- 1 cup Sugar (adjust as per your preference)
- 1/2 litre Full-Fat Milk
- 2 teaspoons Saffron Milk OR 10-15 strands of Saffron
- 1 teaspoon Cardamon Powder
- A handful of Roasted Nuts
- 1 teaspoon Ghee
Instructions
- Soak sabudana overnight or for 6-7 hours.
- In a small mixing bowl, add 15-20 strands of saffron and 2 tablespoons warm milk. Let the saffron strand soak in the warm milk for about 20-30 minutes. Alternatively, you can use saffron syrup and add it to the warm milk.
- In a pan, heat a teaspoon of ghee and roast almond, pistachio, cashew and raisin. Roast for 2 minutes on low flame. Roast till they get golden brown in colour. Keep aside to cool.
- In a heavy bottom, pan add 4 cups of water and let the water come to a boil.
- Once the water comes to a boil, add in the soaked sabudana and cook the pearls.
- Once the sabudana / tapioca pearls turns transparent and are cooked well add sugar and mix.
- Add the milk and continue to cook.
- Add a teaspoon of cardamon powder along with the roasted nuts and saffron milk.
- Let the sabudana kheer simmer for about 10 minutes so all the flavours are nicely incorporated in the kheer.
- Keep on stirring the kheer / pudding so that it does not stick to the bottom of the pan.
- Sabudana Kheer / Tapioca Pudding is ready.
- Serve warm or chilled.
Beautiful delicious kheer