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Creamy Sabudana Kheer with tapioca pearls, almond milk, cardamom, and saffron. This easy Indian dessert is perfect for festivals and fasting days.
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Sabudana Kheer Recipe (Indian Tapioca Pudding)

Sabudana Kheer with tapioca pearls, almond milk, cardamom, and saffron. This easy Indian dessert is perfect for festivals and fasting days.
Prep Time5 minutes
Cook Time15 minutes
Course: Desserts
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 cups
Calories: 175kcal
Author: Prajakta Sukhatme
Cost: $5

Equipment

Ingredients

Optional Garnishes

  • ¼ cup raisins chopped nuts, rose petals

Instructions

  • Rinse the sabudana thoroughly under running water until the water runs mostly clear.
  • Soak the sabudana according to the package instructions. Drain well.
  • Warm the almond milk in a heavy-bottomed saucepan over medium-low heat. Add the soaked sabudana and simmer gently. Stir frequently to prevent sticking.
  • Cook until the pearls turn translucent and tender.
  • Mix the saffron strands with 1 tablespoon of warm almond milk. Let them steep for a few minutes.
  • Add the sweetener, ground cardamom, and saffron-infused milk to the kheer. Simmer for another 2–3 minutes, stirring gently. Turn off the heat. Add more almond milk if needed to adjust the consistency.
  • Serve warm or chill before serving.

Instant Pot Sabudana Kheer (No-Soak Method)

  • Rinse the sabudana thoroughly under running water. Add the rinsed pearls and almond milk to the Instant Pot. Close the lid and cook on High Pressure for 5 minutes, followed by a 10-minute natural pressure release.
  • Open the lid carefully and stir well. If the pearls are not fully translucent and tender, use Sauté mode and simmer gently until cooked. Stir in the sweetener, cardamom, and saffron. Add more almond milk if needed to reach your desired consistency. The kheer will thicken as it cools.

Notes

  • Consistency: Sabudana kheer thickens as it cools. Keep it slightly thinner than your preferred serving consistency.
  • Sweetener: Adjust the sweetness to your taste. If using sweetened almond milk, reduce the added sugar.
  • Saffron: A few strands add lovely color and fragrance. Avoid adding too much, as the flavor can become overpowering.
  • Stirring: Stir frequently while cooking to prevent the pearls from sticking to the bottom of the pan.
  • Garnish: Chopped almonds or pistachios make a delicious optional topping.
Storage: Refrigerate leftover kheer in an airtight container for up to 3 days. It will thicken as it chills. Add a splash of almond milk and stir gently while reheating to restore its creamy consistency.

Nutrition

Serving: 1cup | Calories: 175kcal | Carbohydrates: 20g | Sugar: 12g