Sabudana Kheer - Indian Tapioca Pudding
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Sabudana Kheer is an Indian rice pudding that’s typically prepared for Navratri, a nine-night Hindu fast. However, you can enjoy it whenever you’d like! It’s creamy and flavoured with Indian spices, and I’m sure it’s going to be a new favourite!
What is Sabudana?
“Sabudana” is the Hindi word for “tapioca” or “sago.” Sabudana is a starch that is found from the roots of tapioca, then processed and formed into pearl-like balls. Sabudana is a carbohydrate that provides lots of quick energy. It is consumed by those who participate in Hindu fasts because lots of other carbohydrates are off-limits during fasting seasons, such as rice, flour, and wheat. There’s not much other nutritional value in sabudana other than simple carbs, but this is good for those who are fasting because it will give you energy to get you through the fast, plus sabudana is easy to digest.
Sabudana does not have much of its own taste, but this makes it a great substitute for rice or other wheat products and it is very versatile! Sabudana is used for both sweet and savoury recipes. It will get all of the flavours you’re cooking with and is very easy to prepare after you’ve soaked it.
What is Sabudana Kheer?
The second part of the name, “kheer,” translates to “pudding”. Therefore, Sabudana Kheer translates to “tapioca pudding.” This dessert is typically prepared for festivals and gatherings, in addition to being consumed during fasting seasons (vrat). However, nothing stops you from enjoying this dessert whenever you feel like it as it’s pretty delicious!
About Sabudana Kheer
As mentioned previously, the main ingredient in this Indian dessert recipe is sabudana or sago. However, we don’t need much more for this! You’ll soon see that there are only a total of SIX ingredients that you may already have at home except for the sabudana!
I’ve never actually had Sabudana Kheer until the moment I’m writing this. From what I remember growing up, this is a dessert that my mom and grandmother enjoyed during Navratri. Navratri is a Hindu religious practice where those following it fast for nine nights (“nav” translates to “nine” and “ratri” means “nights). While the occasion is celebrated in different ways across various regions of India, the fundamental purpose is to pray for the goddess Durga, the “divine feminine.” Typically, it’s women who fast during this time, but some husbands do it out of the kindness of their hearts. If you want more information about Navratri, feel free to read this article.
While there are many festivities and celebrations that take place throughout the course of Navratri, you must also limit many foods. As mentioned earlier, sabudana is the substitute for wheat, flour, corn flour, and rice, but you also cannot eat other foods such as onion, garlic, meat, and regular table salt. Sabudana kheer therefore is an excellent sweet treat for fasting because the ingredients here are simple and are all fasting-approved.
This sabudana Kheer is…
Made with six ingredients
Simple to make
Vegan-friendly (check out how later on in this post)
Gluten-free
Kid-friendly
Creamy, sweet and tasty!
Tools Needed to Make Sabudana Kheer
Serving bowl
Ladle, for serving
HOW LONG DO I SOAK THE SABUDANA FOR?
The minimum soak time for sabudana would be at least three hours, but the safest bet would be overnight. You want the pearls to be completely soft for use. After soaking, you need to drain the excess water. What happens if you don’t soak sabudana for logn enough? Unfortunately, your kheer will be very hard and chewy, and this won’t be an enjoyable experience!
Tips for A delightful Indian tapioca pudding
Wash the sabudana thoroughly before soaking.
Ensure you soak the sabudana long enough so that it doubles in size and will cook to be as soft as possible. When soaking, you want to do it until the pearls are soft enough that when you pinch one, it smashes completely.
Once you’ve added the sabudana, cook the pudding on low heat. Gentle cooking will be your best bet here.
Be sure to closely monitor the milk to make sure it won’t boil over!
Be sure to stir often so the pudding cooks evenly and the milk does not get stuck to the pan.
Adjust the sweetness and sweetener to your preference.
If you’re making Sabudana Kheer for folks who have different sweetness preferences, then simply prepare the kheer without any sweetener in it. When it’s time to serve, everyone can add their own type of sweetener and quantity, then stir!
Ingredients for Sabudana Kheer
For all ingredient quantities and to save the recipe for later, be sure to scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD or press the “Jump to Recipe” button. The recipe card also allows you to scale the recipe based on how many portions of Sabudana Kheer you want to make. If you’re making kheer for a large gathering, then you’ll know exactly how much sabudana and milk is required to ensure everyone gets a good portion!
Sabudana/tapioca pearls: The base of this Indian pudding recipe! Sabudana is gluten-free and a fasting-approved food, so you’ll see plenty of substitutions for rice and wheat using sabudana. Make sure it is soaked then drained before adding to the milk. Look for the small pearls.
Milk: I recommend full fat milk for the creamiest results, but as I mention in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!!, then you can use whatever milk you already have at home! 1% or 2% milk will be just fine, you just won’t have the same rich results. However, I really wouldn’t recommend skim milk for this!
Sugar: Table sugar is an approved food for Navratri fasting, so you can use it in this recipe.
Green cardamom pods: We’ll take whole green cardamom pods and crush them. These add a great aroma to the kheer, and I personally love to use it in my Indian dessert recipes. If you don’t want to crush whole cardamom pods, then you can use ground green cardamom.
Saffron: No need to go overboard with saffron! A thread or two will be enough to totally transform the dessert and make it very elegant and even more delicious! My mom would make it without it, but this is my personal touch to her recipe.
Salt: A pinch of salt really enhances the flavours of any dish, even in desserts! If you’re fasting, then you can’t eat regular salt, so using sendha namak (rock salt) will do the job. If you’re like me and use pink Himalayan salt, then it works! Just don’t use regular table salt.
How to Make Sabudana kheer
Wash and soak your sabudana for 3 to 4 hours or until it is soft when you press it. Once ready, drain well and set aside.
In the meanwhile, heat the milk in a large pot until the milk starts to steam. Make sure to keep stirring the milk as it heats up to prevent anything from burning at the bottom. Once ready, you should be able to see steam, bubbles on the edges, and a gentle boil down the middle.
While the milk is coming up to a boil, crush the green cardamom pods using a mortar and pestle. Discard the husk and make sure to crush the seeds of the pods well.
Then, add the sabudana into the milk. Mix well, then add the sugar, followed by the saffron threads and the cardamom. Mix again and reduce the heat to medium. Let the milk become thick, then close the gas.
Serve hot or chilled, topped with the crushed cardamom and saffron. Enjoy!
How Do you Adjust the consistency of Tapioca Pudding?
If your Sabudana Kheer is too thick, add more milk. Now if you really wanted a treat, you technically could thin this out with some vanilla ice cream! Ice cream is cream that is sweetened, so why wouldn’t it work!
On the other hand, if your kheer is too thin, boil the pudding mixture until it is nice and thick to your liking.
Variations of Sabudana Kheer
Vegan:You can make this sabudana kheer recipe dairy-free by using your plant-based milk. However, if you’re going to use a thinner non-dairy milk such as oat milk or almond milk, then reduce the ratio of milk to coconut milk to try to achieve a similar thickness.
Sweetener: If you don’t feel like using table sugar, feel free to use whatever is your favourite sweetener, powdered or liquid. For natural powdered sweeteners, try out brown sugar, coconut sugar, or cane sugar for natural powdered options. Zero calorie sweeteners such as Stevia or Splenda could also be used if you really want to. Try out maple syrup, honey or agave syrup.
Custard: You can use custard instead of milk and sugar to cook the sabudana.
Basil: In Hindi, basil leaves are called “tulsi” leaves. You could also add whole basil leaves for garnish. This is done as a religious offering in Hindu temples.
Nuts: You can add chopped almonds, walnuts, cashews, or pistachios.
can i make Sabudana Kheer in Advance?
Yes, you can make it in advance! Sabudana Kheer can be enjoyed hot or cold, so if you want to enjoy it cold, then you’ll have to let it chill in the fridge anyway. If you’re looking to make this recipe because you are fasting, then I recommend you make a big batch so you have enough to last you half of your fasting period, then you can make another batch for the remainder of your fast! No reason not to enjoy a delicious treat while fasting! If you’re not fasting and just want to have homemade dessert prepped and ready for you, then of course that’s another great reason to make a big batch!
Storing Leftovers
Store any leftover Sabudana Kheer in an airtight container. If you want to enjoy your tapioca pudding cold, then no need to do anything, other than grabbing a spoon or perhaps allowing it to sit at room temperature for a few minutes so it’s not too cold.
If you want to enjoy the kheer hot, you can simply reheat it in the microwave for 2-3 minutes, stirring occasionally so it is evenly warmed through. However, for gentle reheating, reheat over the stove in a saucepan on medium-low until entirely warmed through.
Other Delicious Indian pudding Recipes
Sooji Halwa: A pudding made with semolina and milk. A simple but satisfying treat!
Carrot Halwa: A carrot pudding with grated carrots slowly simmered with milk and sweetener.
Instant Pot Rice Kheer: The classic rice pudding made in the Instant Pot for dump-and-go preparation!
Seviyan Kheer: A vermicelli pudding with milk - this one is my personal favourite!
Watch How to Make Sabudana Kheer Here:
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Sabudana Kheer - Indian Tapioca Pudding
Ingredients
Instructions
- Wash and soak your sabudana for 3 to 4 hours or until it is soft when you press it. Once ready, drain well and set aside.
- In the meanwhile, heat the milk in a large pot until the milk starts to steam. Make sure to keep stirring the milk as it heats up to prevent anything from burning at the bottom. Once ready, you should be able to see steam, bubbles on the edges, and a gentle boil down the middle.
- While the milk is coming up to a boil, crush the green cardamom pods using a mortar and pestle. Discard the husk and make sure to crush the seeds of the pods well.
- Then, add the sabudana into the milk. Mix well, then add the sugar, followed by the saffron threads and the cardamom. Mix again and reduce the heat to medium. Let the milk become thick, then close the gas.
- Serve hot or chilled, topped with the crushed cardamom and saffron. Enjoy!
Nutrition Facts
Calories
310.17Fat (grams)
16.95 gSat. Fat (grams)
6.92 gCarbs (grams)
33.35 gFiber (grams)
1.76 gNet carbs
31.59 gSugar (grams)
11.56 gProtein (grams)
9.24 gSodium (milligrams)
142.76 mgCholesterol (grams)
26.19 mgNutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
