Sabudana Kheer (Tapioca Pudding)

Sabudana kheer in two bowls garnished with saffron and nuts.

4.96 from 23 votes

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!

Cook Time45

Soaking time1

Total Time45

Course: Dessert

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Keyword: instant pot kheer, sabudana kheer, sago kheer, tapioca kheer

Diet: Gluten-free, Vegetarian

Method: Instant Pot/Pressure Cooker, Stovetop

Servings:

Author: Meeta Arora

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

US Customary - Metric

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.

Video

Notes

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 Substitute: Although I haven't tried it myself, some readers suggest that if you use jaggery instead of sugar, add it after slow cooking before setting it to Sauté mode (else the milk can curdle).

Roasted Nuts: If you don't have already roasted nuts. Add 1 tablespoon of ghee to a pan and sauté the nuts for about a minute on medium flame. Then, follow the recipe.

Consistency: This kheer thickens a lot as it cools. Add more milk to adjust the consistency before serving.

Vegan Variation: Substitute milk with almond milk or another plant-based milk.

Updated: This recipe has been updated to use the slow-cook method, as the newer Instant Pot models are more sensitive and give a burn for this kheer. This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.

Nutrition