Sabudana Kheer Recipe (Indian Tapioca Pudding)

What Is Sabudana Kheer?

Sabudana Kheer is a popular Indian sweet made with sabudana, also known as tapioca pearls. The pearls soften as they cook and become delightfully chewy. They thicken the milk and create a creamy pudding-like texture.

This dessert is especially popular during Indian festivals and vrat, or fasting days. It is often prepared for Navratri, Ekadashi, and other religious occasions.

Traditional recipes usually use dairy milk. This version uses almond milk instead. It offers a lovely nutty flavor and makes the recipe suitable for those avoiding dairy.

Ingredients

You need just five simple ingredients to prepare this easy Indian dessert.

Sabudana (Tapioca Pearls): These small pearls are the star of the recipe. They soften during cooking and give the kheer its signature texture. Small or medium pearls work well.

Almond Milk: Unsweetened almond milk creates a creamy, dairy-free base. You can use sweetened almond milk if you adjust the added sweetener.

Sweetener: Sugar is a classic choice. I love using date paste for rustic flavors. You can also use your preferred sweetener. Adjust the quantity to suit your taste.

Cardamom: Ground cardamom adds a warm, sweet aroma. It gives this Indian pudding its familiar festive flavor.

Saffron: A few strands add delicate fragrance and a beautiful golden hue. Soak them in a tablespoon of warm almond milk before adding them to the kheer.

Optional: Garnish with raisins, nuts like Cashews or almonds and rose petals if preferred.

How to Make Sabudana Kheer

Making Sabudana Kheer at home is simple. Follow these easy steps for a creamy and flavorful dessert.

Step 1: Rinse and soak the sabudana. Rinse the tapioca pearls until the water runs mostly clear. Soak them in water according to the package instructions. The pearls should soften before cooking. Drain any excess water.

Step 2: Heat the almond milk. Add almond milk to a heavy-bottomed saucepan. Warm it over medium-low heat. Stir occasionally to prevent sticking.

Step 3: Cook the sabudana. Add the soaked pearls to the warm almond milk. Simmer gently while stirring frequently. Cook until the pearls become translucent and tender.

Step 4: Add the sweetener and spices. Stir in your preferred sweetener, ground cardamom, and saffron-infused milk. Mix well. Let the kheer simmer briefly until the flavors combine.

Step 5: Adjust and serve. Check the consistency. Add a little more almond milk if the kheer becomes too thick. Serve warm, or let it cool and refrigerate before serving.

Storage and Serving Suggestions

Store leftover Sabudana Kheer in an airtight container in the refrigerator for up to three days. It thickens as it chills. Add a splash of almond milk when reheating to restore its creamy consistency.

Serve it warm for a comforting dessert. For a refreshing treat, chill it before serving. You can also garnish it with chopped almonds or pistachios if desired.

If you love Indian Desserts, do try Gajar Halwa, Indian Inspired Overnight Oats, and Rice Kheer with Almond Milk.

Frequently Asked Questions

Is Sabudana Kheer gluten-free?

Yes. Tapioca pearls are naturally gluten-free. Check your packaged ingredients if you need to avoid cross-contact with gluten.

Can I make Sabudana Kheer with almond milk?

Absolutely! Almond milk works well for a dairy-free version. Stir regularly and use gentle heat for the best results.

Is Sabudana Kheer suitable for fasting?

Sabudana Kheer is commonly enjoyed during Indian fasting days. However, fasting rules vary. Choose ingredients that fit your specific vrat traditions.

Why does Sabudana Kheer become thick?

The tapioca pearls absorb liquid as they cook and cool. Add extra almond milk to loosen the pudding before serving.