Instant Pot Sabudana Kheer Recipe – Easy Cardamom & Cashew Pudding

Last Updated on 6 months ago by Neha Deshmukh

Instant Pot Sabudana Kheer Recipe – Easy Cardamom & Cashew Pudding

Introduction

Oh, Sabudana Kheer! This creamy, dreamy pudding holds such a special place in my heart. It’s the kind of dessert my nani (grandmother) used to make during festivals, and honestly, it always felt like a little bit of magic in a bowl. I first attempted this recipe myself when I was craving that comforting taste, and I was thrilled to discover how easy it is to recreate – especially with the help of the Instant Pot! It’s perfect for those days when you want something sweet and satisfying without spending hours in the kitchen. Let’s get cooking!

Why You’ll Love This Recipe

This Instant Pot Sabudana Kheer is a game-changer. It’s unbelievably easy, cooks much faster than the traditional stovetop method, and delivers consistently perfect results. Plus, the Instant Pot keeps things from sticking and burning, which can be a worry with sabudana. It’s a delightful treat for festivals, special occasions, or just a cozy night in.

Ingredients

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

• ½ cup sabudana (tapioca pearls) – about 120g
• 1.5 cups water – 360ml
• 1.5 cups whole milk – 360ml
• 3 tablespoons sugar – 40g
• ¼ teaspoon cardamom powder – 0.5g
• 1 tablespoon broken cashews – 15g
• 1 tablespoon golden raisins – 15g

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how your kheer turns out.

Sabudana: Types & Quality

There are different sizes of sabudana available. I prefer the smaller pearls for kheer, as they become beautifully soft and translucent. Make sure your sabudana is fresh – older sabudana can take longer to cook and may not achieve the desired texture.

Milk: Full Fat vs. Low Fat & Regional Preferences

Full-fat milk definitely gives the kheer a richer, creamier texture. However, you can use low-fat milk if you prefer. In some regions of India, people also like to use khoya (reduced milk solids) for an even more decadent kheer – feel free to experiment!

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma and flavor are so much more vibrant. If you’re using store-bought cardamom powder, make sure it’s relatively fresh.

Cashews & Raisins: Enhancing Flavor & Texture

I like to use broken cashews because they distribute better throughout the kheer. Golden raisins add a lovely sweetness and chewiness. You can also use regular raisins, or even slivered almonds if you prefer.

Step-By-Step Instructions

Alright, let’s make some kheer!

1. First, give the sabudana a good rinse under cold water until the water runs clear. This removes excess starch.
2. Now, add 1 cup (240ml) of water to the rinsed sabudana in your Instant Pot. Don’t turn the Instant Pot on! Just let it soak for about 15 minutes.
3. Switch the Instant Pot to Saute mode. Gently simmer the soaked sabudana for 5-6 minutes, stirring occasionally, until it becomes translucent. You’ll see a lovely change in texture.
4. Add the remaining ½ cup (120ml) of water and 1.5 cups (360ml) of milk to the Instant Pot.
5. Close the lid and set the Instant Pot to Pressure Cook on Low for 10 minutes.
6. Let the pressure release naturally for 5 minutes, then do a quick release for any remaining pressure. Be careful when releasing the pressure!
7. Switch the Instant Pot back to Saute mode. Stir in the sugar, cardamom powder, cashews, and raisins. Simmer for about 2 minutes, stirring constantly, until the sugar dissolves and everything is well combined.
8. Turn off the Instant Pot. Your Sabudana Kheer is ready! Serve it warm or chilled. If it’s too thick, add a little more milk to reach your desired consistency.

Expert Tips

A few little secrets to kheer perfection!

Soaking Sabudana for Perfect Texture

Don’t skip the soaking step! It’s crucial for getting that soft, plump texture. If you soak for too long, the sabudana can become mushy, so 15 minutes is usually ideal.

Achieving the Right Consistency

The kheer will thicken as it cools. So, if you prefer a thinner consistency, add a little extra milk while it’s still warm.

Preventing Sticking & Burning

The Instant Pot really helps with this, but stirring frequently during the sauteing stages is still a good idea.

Variations

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

Vegan Sabudana Kheer

Substitute the whole milk with coconut milk or almond milk for a delicious vegan version.

Gluten-Free Sabudana Kheer

This recipe is naturally gluten-free! Just double-check that your cardamom powder hasn’t been processed in a facility that also handles gluten.

Adjusting Spice Level

If you like a stronger cardamom flavor, feel free to add a little more. You can also add a pinch of saffron for a beautiful color and aroma. My friend, Priya, loves adding a tiny bit of nutmeg too!

Festival Adaptations (Navratri, Vrat)

During Navratri or Vrat (fasting periods), you can skip the sugar and use a natural sweetener like dates or stevia.

Serving Suggestions

Sabudana Kheer is wonderful on its own, but it’s also lovely topped with a sprinkle of chopped nuts or a few extra raisins. It pairs beautifully with a cup of masala chai.

Storage Instructions

Store leftover Sabudana Kheer in an airtight container in the refrigerator for up to 3 days. It may thicken upon refrigeration, so you might need to add a splash of milk when reheating.

FAQs

Got questions? I’ve got answers!

What is Sabudana and where does it come from?

Sabudana, also known as tapioca pearls, is made from the starch extracted from the cassava root. It’s a popular ingredient in Indian cuisine, especially during fasting periods.

Can I make Sabudana Kheer without an Instant Pot?

Yes, absolutely! You can make this kheer on the stovetop. It will take longer and require more stirring to prevent sticking, but the results will be just as delicious.

How do I know when the sabudana is properly soaked?

The sabudana should be translucent and slightly soft to the touch. It shouldn’t be crunchy or hard.

What can I substitute for whole milk in this recipe?

You can use low-fat milk, almond milk, coconut milk, or even evaporated milk.

Can this kheer be made ahead of time?

Yes, you can make this kheer a day or two in advance. It actually tastes even better after the flavors have had a chance to meld!