Sabudana Kheer Recipe

Traditional Sabudana Kheer Recipe - Sweet Comfort for Navratri

Introduction

Sabudana Kheer is one of the most loved fasting desserts across India. Made with soaked tapioca pearls, simmered slowly in milk, and flavored with cardamom and nuts, it’s rich, creamy, and soul-satisfying. Whether for Navratri, Ekadashi, or just when you crave a sweet comfort, this dish brings the festive flavors of home straight to your European table.

Ingredients List

Ingredient

Quantity

Sabudana (tapioca pearls)

½ cup

Full-fat milk

4 cups

Sugar

½ cup (adjust to taste)

Green cardamom powder

½ tsp

Saffron strands (optional)

6-7

Cashews

8-10

Almonds

8-10

Raisins

1 Tbsp

Ghee

1 tsp

 

Serving Size

Serves 3-4 people as dessert.

Duration

  • Prep Time: 3-4 hours (soaking sabudana)

  • Cooking Time: 25-30 minutes

  • Total Time: ~3.5-4.5 hours

Step by Step Instructions :

Soak the Sabudana

  1. Rinse sabudana under running water until starch is mostly washed out.

  2. Soak for 3-4 hours in enough water to just cover. Drain well.

Roast Nuts

  1. Heat ghee in a small pan. Roast cashews, almonds, and raisins until golden. Keep aside.

Cook the Sabudana

  1. In a heavy-bottomed pot, bring milk to a gentle boil.

  2. Add soaked sabudana and cook on low heat, stirring occasionally.

Add Flavor

  1. After 15-20 minutes, when sabudana turns translucent and kheer thickens, add sugar, cardamom, and saffron. Stir well.

Finish with Nuts

  1. Add roasted nuts and raisins. Mix and simmer for 2-3 minutes.

Serve

  1. Serve warm or chilled. Both taste amazing!

Cooking Tips

  • Stir frequently while cooking to prevent sabudana from sticking to the bottom.

  • Adjust sugar based on your sweetness preference.

  • If kheer thickens too much after cooling, add a splash of warm milk to loosen.

  • Use full-fat milk for creaminess, but you can also use almond or oat milk for a lighter twist.

Nutrition (Approximate per Serving)

Nutrient

Value

Calories

~220-260 kcal

Carbohydrates

~35-40 g

Protein

~6-7 g

Fat

~7-9 g

Fiber

~1-2 g

Sodium

Minimal (depends on milk)

 

FAQs

Q: Can I make this sugar-free?
 A: Yes, you can replace sugar with stevia, erythritol, or jaggery (though jaggery changes flavor slightly).

Q: My kheer gets too thick after cooling — what should I do?
 A: Simply reheat with a splash of warm milk until it loosens to your preferred consistency.

Q: Can I make this vegan?
 A: Absolutely! Replace milk with almond or coconut milk, and use oil instead of ghee for roasting nuts.

Q: How long can I store Sabudana Kheer?
 A: Store in the refrigerator for up to 2 days. Reheat gently before serving.

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