Down for a quick dessert recipe that needs just a few ingredients, and tastes subtle yet delicious? This easy sabudana kheer recipe ticks all the boxes! But before you go ahead and give this fragrant Indian pudding recipe a shot, here's a quick rundown on everything you need to know.
Indian Tapioca Kheer Pudding
If you've ever had kheer or Indian pudding, you know it's a delightful sweet and creamy treat. This option is made with tapioca and has an aromatic flavor from the addition of saffron and cardamom.
What is Sabudana Kheer?
Simply put, sabudana kheer is a sweet milk-based pudding thickened with tapioca pearls, also known as sago or sabudana. The recipe is super easy, and the kheer tastes incredibly creamy and smooth.
Indians usually make the kheer during the days when they're fasting and other religious days. Being rich in starch, the kheer is thought to give you a quick boost of energy. Plus it is definitely a delicious treat as a dessert or snack!
How Should I Serve Indian Kheer Pudding?
Looking for some inspiration and ideas to serve the kheer? We've got some ready for you here!
- You can serve the kheer while it is hot, right from the pot. Don't forget to top it with a few strands of saffron and/or chopped pistachios or almond slivers.
- You don't necessarily need to reheat the leftovers. This pudding actually tastes great while it is chilled too.
- Adding in dry fruits can really take your tapioca pudding up a notch. They add a textural difference, and make your kheer taste more luxurious. Almonds, cashews, pistachios, raisins, dried figs, pine nuts and walnuts are all excellent choices that go well along with the kheer.
- If you're making this for a crowd, you can pour the pudding into indivdiual bowls or tiny dessert glasses and serve!
Ingredients For the Sabudana Kheer
With just a handful of ingredients, you just can't go wrong with this easy sabudana kheer recipe.
- Saffron strands
- Cardamom pods
- Tapioca pearls (sabudana)
- Sliced almonds
Optional: dried rose petals as garnish
Kitchen Tools Needed
How to Make Sabudana Kheer
Wash the tapioca pearls and drain then pour into a container and cover with water. Soak for 4 hours up to overnight.
In a large saucepan, bring the milk to a boil over medium heat, making sure it doesn't scorch.
Add in the saffron strands and cardamom pods and let reduce the heat to low and continue cooking, stirring regularly, for an additional 10 to 15 minutes.
Whisk in the sugar.
Stir in the soaked, but drained, tapioca pearls and mix well.
Let the kheer cook on low heat for an additional 10 to 15-minutes, stirring occasionally.
If the kheer is too thick for your liking, add small amounts of milk until desired consistency is reached.
Garnish with slivered almonds and/or rose petals before serving. Tapioca kheer can be served hot or chilled.
Apart from being a high carb, high-calorie energy source, sabudana also has some other health benefits associated with its consumption.
- It has been thought to help improve digestion, and is often offered to babies suffering from constipation.
- It is a rich source of potassium, which promotes the healthy flow of blood and keeps your blood pressure levels in check.
- It is chock full of calcium, iron and magnesium, all of which have been found to help improve bone mineral density and make your bones stronger.
Can I Make Sabudana Kheer With Condensed Milk?
Just like with most Indian desserts, just a little bit of condensed milk can make a world of difference and lend an incredible depth of flavor and sweetness to the dessert. Sneak in a couple of spoonfuls of condensed milk into the sabudana kheer in place of the sugar or alongside for additional richness.
How Do I Store it?
Got some leftovers you want to store for later? Pour the leftover kheer into a glass container and refrigerate it for up to 3 days. You can also freeze it for up to 30 days. Just use a freezer-safe container and you should be fine.
Tips & Tricks to Make it
From substitutions and tweaks, here are a few tips and tricks to help you nail your Indian tapioca pudding.
- Substitute the sugar with jaggery, maple syrup, honey, or any other sugar substitute like stevia that you prefer.
- Chopped dates can also be an excellent healthy addition to this Indian dessert.
- Looking for vegan substitutes for the milk? Swap with almond milk, and follow the rest of the recipe as is. You can also use coconut milk or even cashew milk. Just remember, that when you're using these plant based milks, just let the kheer simmer on medium heat, and don't allow it to boil.
- Remember that sabudana kheer turns thicker after it cools down. Try to keep the texture of the kheer a bit thinner than you'd like before you take it off heat.
- To fix an extremely thick kheer, you can mix it with a bit of milk right before you serve.
- After cooking, the tapioca pearls should have a translucent color and should be soft and sticky.
- If you don't have whole cardamom pods, you can add a couple of pinches of cardamom powder too. Try not to skip this, because you'll be missing out on the incredible flavor that it lends the kheer.
- If you still can't get your hands on either of these, you can add in a bit of vanilla essence or any other natural food flavoring of your choice.
- If you're looking to make the kheer quicker, you can make it in your Instant Pot or pressure cooker too. Infact, you can do with soaking the tapioca pearls for just 30 minutes in that case.
- Always use full fat milk instead of the low fat variety to get a much creamier version of the kheer.
- To make the kheer, use a heavy bottomed pot and keep stirring every 10 minutes or so to avoid any milk or sabudana from sticking to the bottom.
More Indian Recipes to Try
Need more authentic Indian cuisine on your menu? Check out this list of delicious homemade and classic ideas for your next meal plan.
- Chicken Kofta Korma (Indian Meatballs in Creamy Sauce)
- Indian Carrot Dessert - Gajar Ka Hawla
- Chicken Biryani
- Homemade Naan Bread
- Baked Kurkuri Bhindi Spicy Crispy Okra Recipe
Easy Sabudana Tapioca Kheer Pudding
- Mixing bowls
- Wooden spoon
- Wash the tapioca pearls and drain then pour into a container and cover with water. Soak for 4 hours up to overnight.
- In a large saucepan, bring the milk to a boil over medium heat, making sure it doesn't scorch.
- Add in the saffron strands and cardamom pods and let reduce the heat to low and continue cooking, stirring regularly, for an additional 10 to 15 minutes.
- Whisk in the sugar.
- Stir in the soaked, but drained, tapioca pearls and mix well.
- Let the kheer cook on low heat for an additional 10 to 15-minutes, stirring occasionally.
- If the kheer is too thick for your liking, add small amounts of milk until desired consistency is reached.
- Garnish with slivered almonds and/or rose petals before serving. Tapioca kheer can be served hot or chilled.
- It is recommended to use full fat milk for kheer as it provides a thick texture to the kheer.
- To add a touch of luxury to the kheer, you can add nuts such as cashews, almonds, raisins, pistachios, etc. to the kheer while cooking it.
Loved this Indian sweet dish? You might want to try your hands at gajar halwa which is a carrot dessert, sweetened with jaggery.
And of course, since you already have tapioca pearls, you might want to try this crispy sabudana vada recipe.