sabudana kheer recipe with step by step photos – sweet pudding made with tapioca pearls or sabudana and milk. 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.
you might also like to check these useful posts for fasting days:
- 7 arbi recipes for fasting
- 12 potato recipes for fasting
- detailed post covering rules 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)
- lauki halwa
- ash gourd halwa
- rajgira kheer
- kaddu halwa.
INGREDIENTS FOR sabudana kheer
- ½ cup sabudana (tapioca pearls) - for a denser kheer, you can add ⅔ to ¾ cup sabudana
- 2 cups milk
- 2 cups water
- 4 to 5 tablespoon sugar or organic unrefined cane sugar or add as required
- 4 to 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 to 4 saffron strands (kesar) - optional
HOW TO MAKE sabudana kheer
soaking sabudana to make sabudana kheer
- rinse the sabudana pearls till the water runs clear of the starch.
- take a thick bottomed pan or sauce pan in which you will be making the kheer.
- add the rinsed sabudana pearls and water in the pan.
- cover and let the pearls get soaked in the water for 15 to 20 minutes.
making sabudana kheer
- later keep this pan on the stove top and begin to cook the sabudana pearls.
- meanwhile heat or warm the milk too. no need to boil the milk.
- after 4 to 5 minutes, add the milk to the pan and continue to cook.
- add sugar and cardamom powder and simmer till the pearls have cooked well for about 20 to 25 minutes on a low to medium flame.
- keep on stirring occasionally.
- switch off the fire and add cashews and raisins.
- garnish the sabudana kheer with saffron strands.
- serve sabudana kheer hot or warm or cold.
how to make sabudana kheer
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.
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.
3. next add milk and the cardamom powder and stir.
4. add sugar.
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.
serve the creamy sabudana kheer hot or warm or cold. if you want then you can garnish the sabudana kheer with saffron strands.