Sabudana Kheer (Tapioca Pudding)
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!
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 5 minutes. Then press cancel.
Now 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.
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.
Sanitize the instant pot thoroughly - the steel insert, lid and sealing ring. If you have an extra sealing ring for sweet foods, use it.
Sugar Substitue: Although I have not tried myself, some readers have suggested that if using jaggery in place of sugar, then add it after cooking on porridge setting (else the milk can curdle).
Roasted Nuts: If you don't have already roasted nuts. Add 1 tbsp of ghee in the instant pot and saute the nuts for about a minute. Then follow the recipe.
Consistency: This kheer thickens a lot as it cools. So you can add more milk to adjust the consistency before serving.
Vegan Variation: Substitute milk with almond milk or another plant based milk.
Refined sugar free: You can replace sugar with grated jaggery. If using jaggery, add it at the end after pressure cooking the kheer.
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.
Calories: 198kcal | Carbohydrates: 32g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 65mg | Potassium: 185mg | Fiber: 2g | Sugar: 17g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg