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sabudana kheer recipe, how to make sabudana kheer for vrat or fasting

sabudana kheer

sabudana kheer recipe with step by step photos – we generally make sabudana kheer during the navratri festival or during some of the fasting or vrat days. this is a popular indian pudding that is made with tapioca pearls for religious fasting days.

since sabudana or sago is an ingredient that is a part of fasting food, we make a lot of snacks with it like sabudana khichdi, sabudana vada, sabudana tikki, sabudana thalipeeth and sabudana ladoo etc.

you might also like to check these useful posts for fasting days:
1. 7 arbi recipes for fasting
2. 12 potato recipes for fasting
3. 24 sweets recipes for fasting
4. 80 navratri fasting recipes
5. detailed post covering rules and recipes for navratri vrat.

this sabudana kheer is very easy to make. i remember that sabudana kheer was my mom’s favorite kheer and she would make this kheer often… and this is my mom’s recipe which she has been making for many years now.

this is a creamy smooth kheer. just remember to cook the sabudana pearls very well. once cooked, they should not give you any resistance when you bite into these pearls.

the sabudana kheer naturally thickens after cooling, so keep in mind the consistency you want in case you want to serve it cold. sabudana kheer is easy to digest too.

if you are looking for more fasting sweets recipes for fasting then do check makhane ki kheer, samvat rice kheer (made from barnyard millet or sama ke chawal), paneer kheer, ash gourd halwa, rajgira kheer and kaddu halwa.

sabudana kheer recipe details below:

4 from 3 votes
sabudana kheer recipe
Print
sabudana kheer recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
sabudana kheer recipe - sweet pudding made with tapioca pearls or sabudana and milk.
Course: Dessert
Cuisine: Indian
Servings: 2 -3
Author: dassana amit
Ingredients (1 cup = 250 ml)
  • ½ cup sabudana (tapioca pearls) - for a denser kheer, you can add ⅔ to ¾ cup sabudana
  • 2 cups organic milk
  • 2 cups water
  • 4 to 5 tablespoon organic unrefined cane sugar or as required
  • 4-5 green cardamoms (choti elaichi), husked and crushed in a mortar-pestle to a semi fine powder
  • 2 tablespoon chopped cashews (kaju)
  • ½ tablespoon raisins (kishmish)
  • 3-4 saffron strands (kesar) - optional
How to make recipe
  1. rinse the sabudana pearls till the water runs clear of the starch.
  2. take a thick bottomed pan or sauce pan in which you will be making the kheer.
  3. add the rinsed sabudana pearls and water in the pan.
  4. cover and let the pearls get soaked in the water for 15-20 minutes.
  5. later keep this pan on the stove top and begin to cook the pearls.
  6. meanwhile heat or warm the milk too. no need to boil the milk.
  7. after 4-5 minutes, add the milk to the pan and continue to cook.
  8. add sugar and cardamom powder and simmer till the pearls have cooked well for about 20-25 minutes on a low to medium flame.
  9. keep on stirring occasionally.
  10. switch off the fire and add cashews and raisins.
  11. garnish the sabudana kheer with saffron strands.
  12. serve sabudana kheer hot or warm or cold.

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lets start step by step sabudana kheer recipe:

1. rinse the sabudana pearls for few times in running water till the water runs clear. soak sabudana pearls in water for 15-20 minutes in a thick bottomed pan or sauce pan.

wash the sabudana - making sabudana kheer recipe

2. place this pan on fire and allow to cook the sabudana pearls till you see all of them starting to float on top… coming from the bottom. they loose their denseness and become light. the opaqueness in the sabudana pearls gives way to translucency and they start swelling up. this takes about 5-6 minutes on a low to medium flame.

sabudana water in pan - making sabudana kheer recipe

3. next add milk and the cardamom powder and stir.

cook sabudana - making sabudana kheer recipe

4.  add sugar.

add sugar to sabudana kheer recipe

5. continue to simmer till the sabudana pearls have cooked well and the sabudana kheer has thickened. about 20-25 minutes on a low to medium flame. some of the pearls would break too and also help in thickening of the sabudana kheer. these pearls are plain starch and this helps in the thickening of the kheer. switch off the fire and add cashews and raisins.

sabudana kheer recipe

serve the creamy sabudana kheer hot or warm or cold. if you want then you can garnish the sabudana kheer with saffron strands.

sabudana kheer recipe



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{ 34 Responses }

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  1. Sumedha says

    Hey Dassana, I love ypur recipes..I made sabudana tikki,sabudana kheer,farali pattice and sabudana khichdi following your instructions and let me tell you everybody at home loved it!! Thank you so much..wish i could post the picture here 😃😃

    Reply

  5. Dolly says

    thanks for the recepie,i’ll definitely try it this week.I have a question though – before step 3,do you strain the cooked sabudana in the second step?

    Reply

  6. vaishali says

    Thanku so much for all ur recepies
    it has survive me after my marriage and also after I became a mother.
    Great help for newly wed

    Reply

  13. sunita says

    Hi Dassana

    I always try your recipes but never get a chance to comment, but today i have to coz being a maharashtrian this recipe i tried for my hubbys tiffin and it came out deliciously delicious.
    Thank you so much and I remembered my mom would make this.

    All the readers should try this.

    Thanks and tk cre

    Lv sunita

    Reply

  15. Lin says

    I just tried this recipe and its sooo yummy! totally loved it, i added cinnamon too, but the cardamom its the star of it all. i have to make this my everyday breakfast! <3 <3 Thanx a lot! <3 <3

    Reply

    • says

      thanks lin for your feedback. in most indian sweets as well as puddings, cinnamon is not added. but in western sweets & desserts, cinnamon is usually added. personally, i have tried cinnamon in rice pudding and i agree it tastes good. but i also agree that cardamom steals the flavor 🙂

      Reply