Last Updated on 2 months by Neha Deshmukh

Sabudana Kheer Recipe – Saffron & Nut Tapioca Pudding

Introduction

Oh, Sabudana Kheer. This creamy, dreamy tapioca pudding holds such a special place in my heart! It’s one of those desserts my nani (grandmother) used to make, especially during festivals. The delicate sweetness, the fragrant saffron, and the satisfying little pop of the sabudana pearls… it’s pure comfort in a bowl. I’m so excited to share my version with you – it’s surprisingly easy to make, and I promise, it’s worth every single spoonful.

Why You’ll Love This Recipe

This Sabudana Kheer isn’t just delicious; it’s also wonderfully versatile. It’s perfect for festive occasions like Navratri or any time you’re craving a light yet satisfying Indian dessert. Plus, it’s naturally gluten-free and can easily be adapted to be vegan (more on that later!). It’s a beautiful balance of textures and flavors that will impress your family and friends.

Ingredients

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

• 1 cup sabudana (tapioca pearls) – about 180g
• 4 cups milk – about 960ml (I prefer whole milk for richness, but you can use any kind!)
• 4 tablespoons ghee – about 60ml (clarified butter)
• ¼ cup sugar – about 50g (adjust to your sweetness preference)
• ¼ cup mixed nuts (almonds, cashews, pistachios) – about 30g
• 2 tablespoons raisins – about 20g
• ¼ teaspoon saffron strands – about 0.5g
• ½ teaspoon cardamom powder – about 2.5g

Ingredient Notes

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

Sabudana (Tapioca Pearls): Types & Soaking Tips

There are a couple of types of sabudana available – small and large pearls. I prefer the smaller ones for kheer, as they become beautifully tender. Soaking is crucial. Rinse the sabudana 2-3 times under cold water until the water runs clear. Then, soak it in 1 cup of water for 4-5 hours, or even overnight. This ensures they’re properly hydrated and will cook evenly. Don’t skip the rinsing – it removes excess starch!

Ghee: The Importance of Clarified Butter in Indian Desserts

Ghee is a cornerstone of Indian cooking, and especially desserts. It adds a unique nutty flavor and richness that butter just can’t replicate. It also helps roast the nuts to golden perfection. If you’re new to ghee, it’s simply clarified butter – the milk solids have been removed, leaving behind pure butterfat.

Saffron: Sourcing & Blooming for Maximum Flavor

Saffron is the king of spices! A little goes a long way. Look for good quality saffron strands – they’ll have a vibrant color and a strong aroma. To get the most flavor, “bloom” the saffron by soaking it in 2 tablespoons of warm milk for about 15-20 minutes before adding it to the kheer. This releases its beautiful color and flavor.

Cardamom: Freshly Ground vs. Powder

Freshly ground cardamom is always best! The aroma is incredible. However, good quality cardamom powder works perfectly well if you’re short on time.

Regional Variations in Sabudana Kheer

Sabudana Kheer isn’t a one-size-fits-all dessert. You’ll find variations across India. Some recipes include coconut milk for extra creaminess, while others add a touch of rosewater for fragrance. In Maharashtra, it’s often made during fasting periods (Vrat) and uses rock salt (sendha namak) instead of regular salt.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the sabudana 2-3 times until the water runs clear. Soak in 1 cup of water for 4-5 hours. Once soaked, drain and set aside.
2. Heat ghee in a heavy-bottomed pan. Roast the mixed nuts for 2-3 minutes until golden brown and fragrant. Add the raisins and cook until they plump up. Remove the nuts and raisins and set aside.
3. In the same pan, sauté the soaked sabudana for 2-3 minutes until it becomes slightly translucent. This step helps prevent it from becoming mushy.
4. Add the 4 cups of milk and bring to a boil. Once boiling, reduce the heat to low and simmer for 8-10 minutes, or until the sabudana softens and the milk thickens slightly. Stir frequently to prevent sticking.
5. Stir in the sugar, bloomed saffron (with the milk it was soaking in!), and cardamom powder. Cook for another 3-4 minutes, stirring constantly, until the sugar dissolves and the kheer thickens to your desired consistency.
6. Finally, mix in the roasted nuts and raisins. Simmer for another 2 minutes to allow the flavors to meld.
7. Serve warm or chilled, garnished with extra nuts and a few saffron strands.

Expert Tips

• Don’t overcook the sabudana! It should be tender but still have a slight bite.
• Stir, stir, stir! This prevents the kheer from sticking to the bottom of the pan and ensures even cooking.
• Adjust the sweetness to your liking. Start with ¼ cup of sugar and add more if needed.

Variations

• Vegan Sabudana Kheer: Substitute the ghee with coconut oil and the milk with almond or coconut milk.
• Gluten-Free Sabudana Kheer: This recipe is naturally gluten-free! Just double-check that your cardamom powder doesn’t contain any added gluten.
• Adjusting the Spice Level: My friend, Priya, loves adding a pinch of nutmeg to her kheer for a warmer flavor. Feel free to experiment!

Festival Adaptations (Navratri, Vrat)

During Navratri or Vrat, you can make this kheer using sendha namak (rock salt) instead of sugar and ensure all ingredients are permissible for fasting.

Serving Suggestions

Sabudana Kheer is wonderful on its own, but it also pairs beautifully with a side of fresh fruit or a sprinkle of chopped pistachios. I love serving it in small bowls for a beautiful presentation.

Storage Instructions

Leftover Sabudana Kheer can be stored in an airtight container in the refrigerator for up to 3 days. It may thicken upon cooling, so you can add a splash of milk to loosen it up before serving.

FAQs

What is Sabudana and where can I find it?

Sabudana are small, pearl-like tapioca balls made from the starch of the cassava root. You can find them in Indian grocery stores, Asian supermarkets, or online.

Can I use full-fat or low-fat milk in this recipe?

You can use either! Full-fat milk will result in a richer, creamier kheer, but low-fat milk works just fine if you’re watching your fat intake.

How do I know when the sabudana is properly soaked?

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

Can I make Sabudana Kheer ahead of time?

Yes, you can! In fact, the flavors develop even more beautifully overnight.

What are some alternatives to ghee for roasting the nuts?

If you don’t have ghee, you can use coconut oil or butter, but the flavor won’t be quite the same.