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 a variety of halwa, to laddo and gulab jamuns.
While I always loved Sabudana Khichdi, sabudana in kheer was not my favorite. However I decided to give it another try…this time I made it in the instant pot. It was super easy to make with my dump-and-go recipe, similar to all other kheer recipes on my blog. The best thing about this recipe, no stirring and it is ready in less than 40 minutes. My husband said this is the best sabudana kheer he has ever had!
I have received so many messages that the dump-and-go recipes for kheer has made this laborious dessert so easy, that many are making it more often now. It really makes me happy that the recipes help to make easy desserts to enjoy with family and friends!
What is Sabudana?
Sabudana is a form of tapioca, which is the starch extracted from the roots of cassava plant. It is typically found in the form of pearls which is called Sabudana.
Sabudana pearls are a good source of carbohydrates, but are low in protein, vitamins and minerals. This is probably the reason why it is included in the diet when fasting (known as vrat in Hindi).
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.
How to make Sabudana Kheer in Instant Pot?
Making sabudana kheer is very easy in the instant pot, with this dump and go recipe. The only preparation step is soaking the sabudana pearls in water for 30 minutes.
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)
Let’s discuss the steps to make Sabudana Kheer:
- Start with 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 at this time.
- Then after the soaking time is done, add the milk, sugar, cardamom, saffron and nuts to the instant pot and stir well.
- Set to porridge mode at high pressure for 6 minutes.
- When the cooking time is done, then let the pressure release naturally.
- When you open the instant pot, the kheer might look thin. But be sure that it will thicken as it cools and have the perfect consistency.
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 thinner consistency, just stir in some milk before serving.
How to make Sabudana Kheer on stovetop?
- As mentioned about rinse and soak the sabudana pearls for 30 minutes.
- Heat milk in a heavy bottom pan and bring it to a boil.
- Now add the soaked sabudana and saffron strands.
- Simmer to low heat and let the kheer cook till it gets thick while stirring frequently. Cook until the sabudana is cooked. This will take about 45 minutes.
- Add the sugar, cardamom powder, nuts and mix well.
- Garnish with saffron, nuts and serve hot or chilled.
Tips to make perfect Sabudana Kheer
- 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.
- To make a vegan variation of this tapioca pudding, substitute milk with almond milk or another plant based milk.
- To make this kheer refined sugar free, you can replace sugar with grated jaggery. If using jaggery, add it at the end after pressure cooking the kheer.
Hope you enjoy this delicious and easy Sabudana Kheer in the festive season or rather anytime!
Check out other easy dump-and-go kheer recipes you might like:
- Rice Kheer – The authentic Kheer or Payasam made in the instant pot as an easy dump-and-go recipe.
- Vermicelli Kheer – Also called Vermicelli Kheer or Semiyan Payasam, this delicious dessert can be made in the instant pot in less than 25 minutes.
- Carrot Kheer – Made with carrots, milk, cashews and dates, with the added aroma of cardamom & saffron. This carrot kheer is a delicious & satisfying desert with no added sugar.
Sabudana Kheer (Tapioca Pudding)
Equipment
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 in the instant pot along with water for soaking and soak for about 30 minutes. Make sure to leave the instant pot switched off at this time.
- After the soaking time is done, add the milk, sugar, cardamom, saffron, nuts and raisins to the instant pot and stir well.
- Set to porridge mode at high pressure for 6 minutes.
- When the cooking time is done, then let the pressure release naturally.
- Open the lid and stir the kheer. 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.
On Stovetop:
- As mentioned about rinse and soak the sabudana pearls for 30 minutes.
- Heat milk in a heavy bottom pan and bring it to a boil. Now add the soaked sabudana and saffron strands. Simmer to low heat and let the kheer cook till it gets thick while stirring frequently. Cook until the sabudana is cooked. This will take about 45 minutes.
- Add the sugar, cardamom powder, nuts and mix well.Garnish with saffron, nuts and serve hot or chilled.
Notes
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Perfect measurements just made. It turned out amazing. Could not stop myself from commenting. Thank you for the recipe.
Hi Meeta,
Loved your recipe of desserts where one can dump and go in IP..tried this Sabudana Kheer recipe but my milk got curdled..followed the exact instructions without fail..I have small sized sabudana from India..it was uncooked as well when opened the pot..where did I go wrong?just wanted to know before I make an second attempt..
Hi,
My milk got curdled too. Wondering where did I go wrong. Please do let me know what could be the reason.
Thanks
Hi Balbir – Sorry to hear it did not work well. I have seen that this happens if there are any impurities. Make sure the instant pot and lid parts are very clean. Even the condensation from the lid can drop back into the pot, which can sometimes cause the curdling.
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!