Sabudana Kheer

This is a popular fasting or vrat food, during pujas like Navratri in India. However, one does not need to be on fast to enjoy it!!

I am a sabudana lover and often cook this delectable recipe to soothe my taste buds.

This mouth watering Indian dessert is a pudding of tapioca seeds simmered in saffron milk flavoured with cardamom, chewy raisins and crunchy dry fruits, making every spoonful, a celestial bite.

Here is my version of this toothsome recipe please try, taste and share your experience.

Sabudana Kheer

Pooja

This is a popular fasting or vrat food, during pujas like Navratri in India. However, one does not need to be on fast to enjoy it!! 

I am a sabudana lover and often cook this delectable recipe to soothe my taste buds.

This mouth watering Indian dessert is a pudding of tapioca seeds simmered in saffron milk flavoured with cardamom, chewy raisins and crunchy dry fruits, making every spoonful, a celestial bite.

Here is my version of this toothsome recipe, please try taste and share your experience.

5 from 3 votes

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Prep Time 50 mins

Cook Time 30 mins

Total Time 1 hr 20 mins

Course Dessert

Cuisine Indian

Servings 5

Ingredients

  

• 1 litre full cream milk
• 150 gm tapioca pearls or sabudana
• 1/4 tsp cardamom powder or 5-6 cardamom husked, seeds powdered in mortar pestle
• 4 -6 tbsp caster sugar as per your taste
• 2 generous pinch saffron strands
• Small handful almonds sliced
• Small handful cashews coarsely chopped
• Small handful dried berries or Indian raisins

Instructions

 

• In a deep bowl soak 150gm sabudana in 550ml water for 30-40 minutes.
• Heat one litre full cream milk in heavy bottom pan and bring it to boil.
• Take 2 tbsp milk in a small bowl and add saffron strands except few for garnish and let it rest for few minutes.
• Next in a shallow pan add one tsp clarified butter and sauté the sliced almonds, dried berries or raisins and coarsely chopped cashews.
• Now the add the soaked and drained sabudana and saffron to boiled milk. Keep all the content on medium flame and stir occasionally making sure it doesnt stick to bottom of pan.
• Continue to simmer for 6-8minutes or till the sabunda turns translucent.
• Add sugar, cardamom powder and dry fruits to cooked sabudana,

  stir well making sure everything is mixed well.
• If you prefer thick consistency of sabudana kheer, simmer for another 10-20 minutes, as milk thickens, continue to stir without fail.

  Alternatively it is cooked once the tapioca pearls are translucent.
• Garnish with saffron and chopped berries.
• Serve sabudana kheer hot or cold.

Notes

If you soak the sabudana for longer duration, then the cooking time will reduce, so more soaking and less cooking, adjust as per your schedule.

I have used one cup sabudana which is 150gm for denser kheer, if you do not prefer that density, reduce to half or 3/4 or less as per your choice and taste.

I suggest using whole milk for this recipe if you like your sabudana kheer with creamy texture, otherwise you can use any fat milk of your choice.

Jaggery can be used instead of sugar for healthier option.

I have used 4 tbsp caster sugar in my recipe as I prefer light sweetness, without hitting too much on the taste buds.

I have sauté the dry fruits before adding to kheer, other variation is to add them directly.

Use dry fruits as per your choice, I have the used dried mixed berries instead of Indian raisins, they just look and taste awesome.