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sabudana kheer served in a bowl
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Sabudana Kheer (Tapioca Pudding)

Sabudana Kheer or Tapioca Pudding is a popular Indian dessert prepared using sabudana (sago), milk, sugar, and nuts during the fasting festival season.
Course Dessert
Cuisine Indian
Keyword instant pot sabudana kheer, sabudana kheer, tapioca pudding
Diet Gluten-Free
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 221kcal
Author Bhavana Patil

Ingredients

Measuring cup used ,1 cup = 250ml

Instructions

  • Clean the Instant pot thoroughly – the steel pot, lid, and sealing ring. If you have an extra sealing ring for sweet foods, use it else milk may curdle.
  • Add ghee into the pan, once hot add cashews, roast till it turns light golden brown, then add raisins and saute till they puff up. Remove and keep aside.
    step to roast the dry fruits collage
  • Rinse the sabudana 1-2 times and drain all the water. Soak the sabudana in 1 cup of water for at least 30 minutes in the Instant Pot itself (with IP switched off).
  • Once the sabudana has soaked for 30 minutes, Press SAUTE button. Cook for 4 to 5 minutes while stirring continously until the pearls become translucent.
    Then pour 1.5 cups of whole milk, saffron strands to the Instant Pot. Give a quick stir. Close the lid, and turn the pressure valve to SEALING position.
    step to soak and pressure cook tapioca pearls collage
  • Close the lid. Set the pot to MANUAL/PRESSURE COOK (Low Pressure) and set the timer to 10 minutes.
    Once the pot beeps, Let it Natural Pressure Release (NPR) for 5 minutes and then quick release the remaining pressure.
  • Open the lid, Add the sugar and cardamom powder and stir well. Simmer for 3-4 minutes. If you dint get the desired consistency, cook for extra 2-3 mins until it thickens a bit. Note: Kheer thickens after cooling down or refrigeration.
    Lastly, add the roasted nuts. Mix well.
    step to add sugar collage
  • Cool down the kheer and refrigerate. Serve chilled, you can also serve the kheer hot.
    sabudana kheer served in a bowl

Stovetop Method

  • Rinse the sabudana 1-2 times and drain all the water. Soak the sabudana in 1 cup of water for at least 30 minutes in a vessel.
  • In a heavy bottom pan add ghee, once hot add dry fruits like cashews, roast till it turns light golden brown, then add raisins and saute till they puff up. Remove and keep aside.
  • Once the sabudana has soaked for 30 minutes, add them to the pan and cook for 4 to 5 minutes while stirring continously until the pearls become translucent.
  • Then pour the milk, saffron strands and give a quick stir. Cook for around 10-12 minutes on the medium-low flame while stirring it occasionally. The milk will begin to reduce and the sabudana will soften and get cooked.
  • Stir in the sugar, cardamom powder. Cook for another 3-4 minutes or until it thickens a bit.
  • Lastly, add the roasted nuts. Mix well. Serve chilled or hot.

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

Tips & Variations to Make Perfect Sabudana Kheer

  • Soaking the sabudana for at least 15-30 minutes before making kheer is an important step, so do not skip it.
  • The sabudana kheer becomes thick after cooling down or refrigeration, add warm milk to adjust the consistency while serving.
  • If you want to make richer sago kheer, Add ¼ cup of condensed milk if you like and reduce the sugar appropriately.
  • You can add any nuts of your choice to this kheer.
  • To make vegan-friendly tapioca pudding, substitute dairy milk with almond milk or coconut milk.
  • You can replace refined sugar with organic powdered jaggery.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 221kcal | Carbohydrates: 33g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 45mg | Potassium: 220mg | Fiber: 1g | Sugar: 18g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg