Easy Sabudana Tapioca Kheer Pudding

Kheer is an Indian pudding that is enjoyed as a dessert in thecountry. Flavored with the subtle essence of saffron and cardamom,and made with the versatile sago pearls, sabudana kheer is theperfect after lunch or dinner dessert.

Course Dessert

Cuisine Indian

Keyword Tapioca Kheer

Prep Time 4

Cook Time 30

Total Time 4 30

Servings Serves

Calories 272kcal

Author Enozia Zehra

Equipment

Saucepan
Mixing bowls
Wooden spoon

Ingredients

2 ⅛ cups whole milk 500 ml
12 strands Saffron
2 Cardamom pods
1 cup Tapioca pearls dry
¼ cup Sugar
1 pinch Almond slivers
1 pinch Dried rose petals

Instructions

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.

Notes

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.

Nutrition