Sabudana Kheer, or Tapioca pudding, is a sweet made with tapioca pearls and milk. This kheer is popular during the fasting festive season in India. It is super easy to make in the Instant Pot or on the stovetop. Vegetarian & Gluten-free!
This is the festive time of the year – it is currently Navratri, and then Diwali is coming up right after. In India, we enjoy a variety of sweets during the festive season, from kheer to halwa, laddos, and gulab jamuns.
While I always loved sabudana khichdi and sabudana vada, sabudana in kheer was not my favorite. However, I decided to give it another try… this time, I made it in the Instant Pot and also on the stovetop. It was super easy to make with this almost dump-and-go recipe.
The best thing about this recipe is that it does not require much stirring, and it is ready in about an hour. I use the slow-cook method for this recipe. I have tried the pressure cook method, but newer models of the Instant Pot often result in a burn with that method. Hence, I now recommend the slow-cook method, which works just as well.
I have received numerous messages saying that the dump-and-go recipes for kheer have made this laborious dessert so easy that many are now making it more often. It really makes me happy that the recipes help to make easy desserts to enjoy with family and friends!
Table of Contents
Watch How to Make Sabudana Kheer
What is Sabudana?
Sabudana is a form of tapioca, which is the starch extracted from the roots of the cassava plant. It is typically found in the form of pearls, called Sabudana.
Often, sabudana is also called sago, which is made from the pith of sago palm trees. Although they are different, people often use them interchangeably as they look and behave the same way in recipes.
Sabudana pearls are rich in carbohydrates but are low in protein, vitamins, and minerals. This is probably why they are included in the diet when fasting (known as vrat in Hindi) during the Navratri festival in India.
It is required to first soak the sabudana pearls in water before cooking. This helps to rehydrate them. The sabudana pearls swell up to almost double their size. We do the same in this kheer recipe. This sabudana kheer is vegetarian and gluten-free.
Pro-Tips
- Soaking the tapioca pearls before making kheer is an important step, so do not skip it.
- This kheer thickens a lot as it cools. So you can add more milk to adjust the consistency before serving.
- For a vegan variation of this tapioca pudding, substitute milk with almond milk or another plant-based milk.
- To make this kheer refined sugar-free, replace sugar with grated jaggery.
Ingredients
The main ingredients in Sabudana Kheer are:
- Sabudana
- Milk – I use whole milk for this recipe.
- Sugar
- Cardamom powder (optional)
- Nuts & Raisins (optional)
- Saffron (optional)
How to Make Sabudana Kheer on the Stovetop?
- Rinse and soak the sabudana pearls for about an hour.
- Heat milk in a heavy-bottomed pan and bring it to a boil.
- Now add the soaked sabudana and saffron strands.
- Simmer on low heat, stirring frequently, until the kheer thickens.
- Cook until the sabudana is cooked. This will take about 45 minutes.
- Add the sugar, cardamom powder, nuts, and mix well.
- Garnish with saffron and nuts, and serve hot or chilled.
I hope you enjoy this delicious, easy Sabudana Kheer for the festive season or, rather, anytime!
How to make Sabudana Kheer in Instant Pot?
Making sabudana kheer in the Instant Pot is easy with this dump-and-go recipe. The only preparation step is soaking the sabudana pearls in water for 30 minutes.
- Start by rinsing the sabudana pearls. You want to rinse them 2-3 times until the water runs clear.
- Now, put the sabudana pearls in the Instant Pot along with water and soak for about 30 minutes. You can soak in any other bowl, too; it is just a convenience to soak in the Instant Pot. Make sure to leave the Instant Pot switched off during this time.
- Then, after the soaking time, set the Instant Pot to sauté mode and simmer for about 3 minutes. Then press Cancel.
- Now add the milk and saffron to the Instant Pot and stir well.
- Set to slow cook mode for 1 hour. You can use the Instant Pot lid or the glass lid in the slow cook mode.
- After 1 hour, open the pot and add the sugar, cardamom, and roasted nuts; stir well.
- Then switch to sauté mode for 4 minutes and let it cook while stirring frequently.
- Cancel sauté and let the kheer cool. This kheer thickens as it cools.
Garnish with more saffron and nuts to your liking!
This Sabudana Kheer is delicious served hot or chilled. My family prefers it chilled.
Do note that this tapioca pudding thickens considerably. So, if you prefer a thinner consistency, just stir in some milk before serving.
More Easy Kheer Recipes You’ll Love
- Rice Kheer – The authentic Kheer or Payasam is made in the Instant Pot as an easy set-and-forget recipe.
- Vermicelli Kheer – Also called Vermicelli Kheer or Semiyan Payasam, this delicious dessert can be made in less than 25 minutes.
- Carrot Kheer – Made with carrots, milk, and cashews, with the added aroma of cardamom & saffron.
- Sheer Khurma: A luscious, rich, creamy dessert made with vermicelli cooked in milk and dried dates and adorned with nuts and rose petals.
Sabudana Kheer (Tapioca Pudding)
Video
Ingredients
- 1/2 cup Sabudana or Sago, tapioca pearls
- 1 cups Water, for soaking
- 2 cups Whole Milk
- 1/4 cup Sugar, or to taste
- 1/4 teaspoon Cardamom powder (Elaichi)
- 1 pinch Saffron (Kesar)
- 2 tablespoon Roasted mixed nuts, chopped or sliced (cashews, almonds, walnut, pistachios) (optional)
- 1 tablespoon Raisins
Garnish options
- Pistachios, sliced
- Almonds, sliced
- Saffron (Kesar)
Instructions
In Instant Pot:
- Rinse the sabudana pearls with water until the water runs clear.
- Sanitize the Instant Pot thoroughly by cleaning all the parts. Add the sabudana pearls to the Instant Pot along with water for soaking, and soak for about 30 minutes. Make sure the Instant Pot is switched off at this time.
- After the soaking time, set the Instant Pot to sauté mode and simmer the sabudana for about 3 minutes, stirring frequently. Then press Cancel.
- Now add the milk and saffron to the Instant Pot and stir well. Set to slow cook mode (medium) for 1 hour. You can use the Instant Pot lid or a glass lid.
- Open the lid and stir the kheer. Add the sugar, cardamom, roasted nuts, and raisins. Mix well.
- Mix well, then set to sauté mode for 4 minutes, stirring frequently.
- Turn off the Instant Pot. Let the kheer cool. This kheer thickens as it cools.
- Garnish with more saffron and nuts to your liking. This Sabudana Kheer is delicious and can be served hot or chilled.
On Stovetop:
- Rinse the sabudana pearls with water until the water runs clear. Soak the sabudana pearls for at least 1 hour. You can also soak them overnight.
- (optional) In a heavy-bottomed pan, melt 1 tablespoon ghee over a medium-low flame. Add the sliced nuts and sauté for a minute until you smell the aroma. Take out in a bowl and set aside.
- Add milk to the heavy-bottomed pan and bring it to a boil. Now add the soaked sabudana and saffron strands. Simmer over low heat and let the kheer cook until it gets thick, stirring frequently. Cook until the sabudana is cooked. This will take about 45 minutes.
- Add the sugar, cardamom powder, and nuts; mix well. Sabudana kheer is ready.
- Garnish with saffron and slivered nuts, and serve hot or chilled.
Absolutely fantastic and easy to follow. Your recipes produce a delicious meal without fail. Thank you!
Meant to leave 5 stars on that review, oops! Leaving it here instead.
Hello..can you use evaporated milk and regular milk combination?
Hi Taby, sure, using evaporated milk will work well. You might need to reduce cooking time as the kheer might thicken sooner.
The Kheer turned out great. No curdling issues. Thanks for the recipe!!!
Hi – So happy to hear that. Thank you for sharing it back 🙂
Hi
Can we use coconut milk and jaggery instead of milk and sugar? Thanks!
Hi Mamta – You can use coconut milk. If using jaggery, I would suggest to add after cooking the sabudana, as I have heard some people have trouble with the milk curdling due to possible impurities in jaggery. Hope you enjoy the kheer!
Perfect measurements just made. It turned out amazing. Could not stop myself from commenting. Thank you for the recipe.
Hi Suhasini – Glad to hear the kheer turned out great. Thank you for sharing back!
Hi, do you leave the soaked water and add other ingredients or take it out then add milk, etc to soaked sabudana? Thanks!
Hi Vita – I leave the soaking water in and add the other ingredients. Hope you enjoy the Sabudana Kheer!