Last Updated on 4 months by Neha Deshmukh

Sabudana Kheer Recipe – Traditional Indian Tapioca Pudding with Cashews

Introduction

Oh, Sabudana Kheer! This creamy, dreamy pudding holds such a special place in my heart. It’s one of those recipes my nani (grandmother) used to make, and the aroma instantly transports me back to her cozy kitchen. It’s a classic Indian dessert, perfect for festivals, celebrations, or just a comforting treat on a regular day. And honestly? It’s way easier to make than you might think! Let’s dive in and I’ll show you how to create this magic yourself.

Why You’ll Love This Recipe

This Sabudana Kheer isn’t just delicious; it’s wonderfully versatile. It’s naturally gluten-free, and we’ll even explore a vegan option later on. The subtle sweetness, combined with the delightful texture of the sabudana and the crunch of nuts, is simply irresistible. Plus, it can be enjoyed warm or chilled – perfect for any weather!

Ingredients

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

• ?? cup sabudana / sago / tapioca
• ?? cup water
• 3 cups milk (about 720ml)
• ?? cup sugar (adjust to taste)
• 10 cashews, halved
• 2 tbsp raisins / dry grapes
• ?? tsp cardamom powder

Ingredient Notes

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

Sabudana (Sago/Tapioca) Varieties

There are different sizes of sabudana available. Smaller pearls cook faster, while larger ones take a bit longer. I prefer the medium-sized pearls for this recipe – they give a lovely texture. You can usually find sabudana in Indian grocery stores or online.

Milk – Full Fat vs. Low Fat

Full-fat milk creates a richer, creamier kheer. However, you can absolutely use low-fat milk or even skim milk if you prefer. Just be aware that the texture might be slightly less luxurious.

The Significance of Cardamom

Cardamom isn’t just about flavor; it’s a traditional ingredient in Indian sweets believed to aid digestion. A little goes a long way, so don’t overdo it! Freshly ground cardamom powder is always best, but good quality pre-ground works too.

Cashew & Raisin Quality

Use good quality, plump raisins and cashews. They add a lovely texture and sweetness. I like to use slightly larger cashews – they stay crunchier.

Sugar – Adjusting Sweetness Levels

The amount of sugar is really up to you! Start with ¾ cup and taste as you go. You can always add more, but you can’t take it away. I personally like my kheer on the sweeter side, but adjust it to your preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s soak the sabudana. Place ?? cup of sabudana in a bowl and cover it with ?? cup of water. Let it sit for at least 30 minutes, or until the pearls become translucent. This is crucial – soaking softens the sabudana so it cooks evenly.
2. Now, in a thick-bottomed pan (this prevents sticking!), pour in the 3 cups of milk. Add the soaked sabudana, including the soaking water. Don’t discard the water – it’s full of starch and helps thicken the kheer!
3. Bring the mixture to a boil over medium heat, stirring frequently. This is where the patience comes in! Keep stirring to prevent the sabudana from sticking to the bottom of the pan.
4. Once boiling, reduce the heat to low and let it simmer for about 5 minutes, or until the sabudana turns completely translucent.
5. Time for the good stuff! Add the sugar, halved cashews, raisins, and cardamom powder. Give everything a good mix.
6. Continue to simmer for another 20 minutes, stirring occasionally. The milk will gradually thicken, and the kheer will come together beautifully. You’ll know it’s ready when it reaches your desired consistency – creamy and luscious!
7. Finally, remove from heat and let it cool slightly. Serve hot or chilled. I love to garnish mine with a few extra chopped nuts.

Expert Tips

Here are a few tricks I’ve learned over the years to make the perfect Sabudana Kheer:

Achieving the Perfect Kheer Consistency

The key is to simmer it low and slow. Don’t rush the process! The longer it simmers, the thicker and creamier it will become.

Preventing Sabudana from Sticking

A thick-bottomed pan and frequent stirring are your best friends here. If you’re still worried, you can add a tablespoon of ghee (clarified butter) to the pan before adding the milk.

Enhancing the Cardamom Flavor

Lightly crush the cardamom pods before grinding them to release more flavor.

Toasting Cashews for Extra Flavor

For a deeper, nuttier flavor, lightly toast the cashews in a dry pan before adding them to the kheer. Just a minute or two is enough!

Variations

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

Vegan Sabudana Kheer

Substitute the dairy milk with almond milk, coconut milk, or soy milk. Use maple syrup or agave nectar instead of sugar.

Gluten-Free Adaptation

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

Add a pinch of nutmeg or a tiny bit of saffron for a different flavor profile.

Festival Adaptations (Navratri, Vrat)

During Navratri or Vrat (fasting periods), you can use rock salt (sendha namak) instead of regular salt and avoid using cashews. Some people also use sabudana flour to thicken the kheer during fasting.

Serving Suggestions

Sabudana Kheer is wonderful on its own, but it also pairs beautifully with:

• A sprinkle of chopped pistachios
• A dollop of fresh cream (if not vegan)
• A side of fresh fruit

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 balls made from the starch of the sago palm. You can find them in Indian grocery stores or online.

Can I use coconut milk instead of dairy milk?

Absolutely! Coconut milk will give the kheer a lovely tropical flavor.

How do I know when the sabudana is fully cooked?

The sabudana should be completely translucent and soft. If they’re still crunchy, they need to cook longer.

Can this kheer be made ahead of time?

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

What is the best way to reheat Sabudana Kheer?

Gently reheat it on the stovetop over low heat, stirring frequently. You can also microwave it in short bursts, stirring in between. Add a splash of milk if it’s too thick.