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 this almost dump-and-go recipe.
The best thing about this recipe, it does not required 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 the newer models of instant pot give a burn with that method, so I am now recommending the slow cook method, which works just as great.
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, set the instant pot on saute mode and simmer for about 3-4 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 glass lid in the slow cook mode.
- After 1 hour, open the pot and add the sugar, cardamom, roasted nuts and mix well.
- Then put on 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 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.
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
- ½ cup Sabudana or Sago tapioca pearls
- 1 cups Water for soaking
- 2 cups Whole Milk
- ¼ cup Sugar or to taste
- ¼ 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, set the instant pot on saute mode and let the sabudana simmer for about 3 minutes while 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 and put on saute mode for 4 mins while 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 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.
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 Meeta,
I tried your recipe in a new insta pot (used three times). I cleaned the pot and lid thoroughly due to the curdling comments posted. However, I had the same issue with curdling. The mixture did not appear appetizing (I ate it anyway).
In my humble opinion, this recipe is better cooked in a regular pot.
What do you think?
Hi Sohail - So sorry to hear that the milk curdled. After seeing your comment, I tried this recipe again 3 times and did not have the curdling issue. The newer instant pots have a burn issue, hence I have added a slow cook option for the instant pot which could also help to not have this issue. If you do give it another shot, I would love to hear how it turns out.
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!
Hi Meeta, thanks for the recipe!
I tried couple times but both times before 6 min porridge time, it gave me food burn warning and I had to cancel and release pressure manually right away!
Questions:
what went wrong of course!
While simmering sabudana for 5mins, do we hv to keep stirring or at least in between stir (I did tht )!
When we press porridge 6 mins, Ip shows ON and even after 6 mins, it doesn’t show mins or anything like other cooking ! Should we just wait till NPR or does it mean it’s still cooking and we manually need to press cancel after 6 mins?
Thanks
Hi Neepa - So sorry to hear the recipe did not work well. Somehow the new models of instant pot are more sensitive to burn. It is totally fine to stir when simmering on saute mode for 5 minutes. When you change to porridge mode, the instant pot takes some time to come to pressure before the countdown starts. Until then the instant pot shows ON. When you opened the pot, was there any liquid in it or all was soaked by the sabudana? If there was no or very less liquid, I would suggest to add more liquid in this case. I will also test the recipe again with the new instant pot I got just for such burn scenarios.
Hi Nipa - I have also added a slow cook option which could help with avoiding the burn. Hope that helps!
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 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!