Last Updated on 2 months by Neha Deshmukh

Sabudana Kheer Recipe – Saffron Milk Pudding – Traditional Indian Dessert

Introduction

Oh, Sabudana Kheer! This creamy, dreamy saffron milk pudding holds such a special place in my heart. It’s one of those desserts my nani (grandmother) used to make, and the aroma alone instantly transports me back to her cozy kitchen. It’s surprisingly easy to make, and the delicate sweetness is just perfect. Today, I’m so excited to share my version with you – a recipe that’s been passed down and tweaked over the years to be just right.

Why You’ll Love This Recipe

This Sabudana Kheer isn’t just delicious; it’s comforting. It’s a beautiful dessert for special occasions, but honestly? I make it just because I crave something sweet and soothing. It’s naturally gluten-free, and with a few tweaks, can easily be made vegan too! Plus, the subtle flavor of saffron elevates it to something truly special.

Ingredients

Here’s what you’ll need to create this magic:

• 1/3 cup White Sabudana (Sago) – about 50g
• 1.5 cups water – 360ml
• 2 cups boiled milk – 480ml (full fat or your preferred type)
• 1/4 cup sugar – 50g (adjust to your sweetness preference)
• Few saffron threads – about 10-12
• 1/2 tsp cardamom powder – 2.5ml
• Few cashews and dry grapes – about 10-12 each
• 1 tsp ghee – 5ml

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Sabudana: Make sure you use white sabudana for the best texture and color. The smaller pearls cook more evenly.
• Milk: Full-fat milk gives the richest flavor, but you can absolutely use low-fat or plant-based milk.
• Saffron: A little goes a long way! Don’t skimp on the saffron – it really makes the kheer sing.
• Sugar: I prefer regular granulated sugar, but you can experiment with jaggery or honey for a different flavor profile.
• Ghee: Ghee adds a lovely nutty aroma. You can substitute with butter if you prefer.

Sabudana (Sago) Varieties & Quality

You’ll find different types of sabudana – small, medium, and large pearls. For kheer, the smaller pearls are best as they cook faster and give a smoother texture. Look for sabudana that’s clean and free of any debris. A good quality sabudana will also plump up nicely when soaked.

The Significance of Saffron in Indian Desserts

Saffron, or kesar, isn’t just about color and flavor. It’s considered auspicious in Indian culture and is often used in celebratory dishes. It adds a beautiful aroma and a touch of luxury to any dessert. My nani always said a pinch of saffron brings good luck!

Regional Variations in Kheer

Kheer is a versatile dessert! You’ll find variations all over India. Some regions add rice instead of sabudana, while others include nuts like almonds and pistachios. In South India, you might find kheer flavored with cardamom and nutmeg. Each version is delicious in its own way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the sabudana twice under cold water. This removes any excess starch. Then, soak it in 3/4 cup (180ml) of water overnight, or for at least 4-6 hours. You’ll notice the pearls plump up beautifully.
2. In a kadai (Indian wok) or a heavy-bottomed pan, bring 1 cup (240ml) of water to a boil. Gently add the soaked sabudana, along with the water it was soaking in.
3. Now, cook on medium heat, stirring frequently. This is important to prevent sticking! It will take about 10-15 minutes for the sabudana to become translucent. You’ll see it change from opaque to slightly clear.
4. Pour in the 2 cups (480ml) of boiled milk and add the saffron threads. Simmer for another 5 minutes, stirring occasionally, until the kheer starts to thicken slightly.
5. Add the 1/4 cup (50g) of sugar and stir until it dissolves completely. If the kheer is too thick, add a little more milk to reach your desired consistency.
6. Stir in the 1/2 tsp (2.5ml) of cardamom powder. In a separate small pan, heat 1 tsp (5ml) of ghee and fry the cashews and dry grapes until golden brown. Garnish the kheer with these fried nuts.
7. Serve warm or chilled. I love to refrigerate it for a couple of hours – it tastes even better cold!

Expert Tips

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

• Soaking is Key: Don’t skip the soaking step! It’s crucial for getting the right texture.
• Stir, Stir, Stir: Constant stirring prevents the sabudana from sticking to the bottom of the pan.
• Adjust Sweetness: Feel free to adjust the amount of sugar to your liking.

Achieving the Perfect Sabudana Texture

The goal is to have sabudana that’s soft and slightly chewy, not mushy. Cooking it gently and stirring frequently is the key. If it starts to stick, add a splash of milk.

Preventing Sabudana Kheer from Becoming Sticky

Sabudana can get sticky if overcooked. That’s why gentle simmering and frequent stirring are so important. Using a heavy-bottomed pan also helps prevent sticking.

Variations

• Vegan Sabudana Kheer: Substitute the milk with almond milk, coconut milk, or soy milk. Use a plant-based butter or oil instead of ghee.
• Gluten-Free Sabudana Kheer: This recipe is naturally gluten-free! Just double-check that your saffron is pure and doesn’t contain any gluten-based additives.
• Adjusting the Spice Level: If you love a stronger cardamom flavor, add a little more. You can also experiment with a pinch of nutmeg.
• Sabudana Kheer for Festivals (e.g., Navratri): This kheer is a popular offering during Navratri. Some families also add chopped fruits like apples or bananas.

Serving Suggestions

Sabudana Kheer is wonderful on its own, but you can also serve it with:

• A sprinkle of chopped nuts
• A few extra saffron strands
• A dollop of fresh cream (optional)

Storage Instructions

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

FAQs

What is Sabudana and where can I find it?

Sabudana, also known as sago or tapioca pearls, is a starch extracted from the pith of tapioca root. You can find it in Indian grocery stores, Asian supermarkets, or online.

Can I use different types of milk in this recipe?

Absolutely! Feel free to use full-fat milk, low-fat milk, almond milk, coconut milk, or any other milk you prefer.

How do I know when the sabudana is cooked properly?

The sabudana should be translucent and soft, but still have a slight chewiness. It shouldn’t be mushy.

Can this kheer be made ahead of time?

Yes, you can make it a day ahead. The flavors will meld together even more beautifully.

What are some alternatives to saffron?

If you don’t have saffron, you can use a pinch of turmeric for color, but it won’t have the same flavor. Rose water is another option for adding a delicate aroma.