Sabudana Kheer Recipe – Easy Indian Tapioca Pudding with Nuts

Last Updated on 2 months by Neha Deshmukh

Sabudana Kheer Recipe – Easy Indian Tapioca Pudding with Nuts

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Sabudana Kheer. It’s a creamy, dreamy Indian tapioca pudding that’s surprisingly easy to make. I first made this for a family gathering and it was a huge hit! It’s perfect for a cozy night in, a festive occasion, or just when you’re craving something sweet and comforting. Let’s get cooking!

Why You’ll Love This Recipe

This Sabudana Kheer is more than just a dessert; it’s a little bit of nostalgia in every spoonful. It’s wonderfully light yet satisfying, and the subtle sweetness is just perfect. Plus, it’s a fantastic option if you’re looking for a vegetarian dessert that’s naturally gluten-free. Honestly, who can resist a warm bowl of creamy goodness?

Ingredients

Here’s what you’ll need to make this delicious Sabudana Kheer:

• ¼ cup sabudana (tapioca pearls) – about 60ml
• 1 cup water – about 240ml
• 1 cup milk – about 240ml
• 3-4 tablespoons sugar (or jaggery) – about 30-40g
• ⅛ teaspoon cardamom powder – about 0.5g
• 1 tablespoon chopped nuts (almonds, pistachios, cashews) – about 10g

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Sabudana – types & soaking variations: You’ll find different sizes of sabudana. Smaller pearls cook faster. I usually rinse mine really well under cold water – this gets rid of excess starch and prevents stickiness. No need to soak it beforehand for this recipe, we cook it directly!
• Milk – full fat vs low fat: Full-fat milk gives the kheer a richer, creamier texture. But you can absolutely use low-fat milk or even skim milk if you prefer. It will slightly alter the richness, but it will still be delicious.
• Sugar vs Jaggery: I love using jaggery (gur) for a more rustic, caramel-like flavour. It also has some nutritional benefits! If using jaggery, you might need to strain the kheer at the end to remove any undissolved bits. Sugar works perfectly fine too, of course.
• Cardamom – fresh vs ground: Freshly ground cardamom is always best! The aroma is incredible. But ground cardamom works in a pinch. Just make sure it’s good quality.

Step-By-Step Instructions

Alright, let’s make some kheer!

1. First, give the sabudana a really good rinse under cold water. Drain it well. This is a key step to avoid a sticky kheer.
2. In a medium-sized pot, combine the rinsed sabudana and 1 cup of water. Cook over medium heat, stirring frequently. You’ll notice the pearls start to turn translucent – that’s what we want!
3. Once the sabudana is mostly translucent (about 5-7 minutes), pour in the milk. Reduce the heat to medium-low and let it simmer gently. Keep stirring so it doesn’t stick to the bottom.
4. Now, add the sugar (or jaggery) and cardamom powder. Stir well until the sugar dissolves completely.
5. Continue to simmer for another 2-3 minutes, stirring constantly, until the kheer reaches your desired consistency. If it gets too thick, add a splash more milk.
6. Finally, take it off the heat and garnish with those lovely chopped nuts. You can serve it warm or chill it in the fridge for a refreshing treat!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t walk away from the pot while the kheer is simmering! It can stick easily.
• Stirring frequently is your best friend.
• Adjust the sweetness to your liking. Everyone has a different preference!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation – using plant-based milk: Swap the dairy milk for almond milk, cashew milk, or coconut milk for a delicious vegan version. Coconut milk will give it a lovely tropical flavour!
• Sweetness Level – adjusting sugar/jaggery: My family prefers a less sweet kheer, so I often reduce the sugar to 2 tablespoons. Feel free to experiment!
• Festival Adaptations – for Navratri or Vrat: During Navratri or Vrat (fasting periods), you can skip the sugar and use a pinch of rock salt (sendha namak) instead.
• Texture – creamier vs slightly grainy: For a super creamy kheer, simmer for a longer time, stirring constantly. For a slightly grainy texture, reduce the simmering time.

Serving Suggestions

Sabudana Kheer is wonderful on its own, but it’s also lovely with:

• A sprinkle of saffron strands for extra flavour and colour.
• A dollop of fresh cream (if you’re feeling indulgent!).
• A side of fruit, like sliced mangoes or berries.

Storage Instructions

Leftover Sabudana Kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken as it cools, so you can add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

• What is Sabudana and where can I find it? Sabudana are small, pearl-like tapioca balls. You can find them in Indian grocery stores or online.
• Can I make Sabudana Kheer ahead of time? Yes, you can! It actually tastes even better the next day after the flavours have melded.
• How do I prevent the Sabudana Kheer from becoming too sticky? Rinsing the sabudana thoroughly and stirring frequently while cooking are the keys to preventing stickiness.
• What is the best type of milk to use for Sabudana Kheer? Full-fat milk gives the richest flavour, but any type of milk will work.
• Can I use a different sweetener instead of sugar or jaggery? Absolutely! You can use honey, maple syrup, or even dates paste. Just adjust the quantity to your taste.

Enjoy making this delightful Sabudana Kheer! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!