Creamy Sabudana Kheer: A Divine Indian Dessert
30 minutes
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About Creamy Sabudana Kheer: A Divine Indian Dessert
Indulge in the creamy, melt-in-your-mouth goodness of Sabudana Kheer, a classic Indian dessert that's both comforting and exquisitely flavorful. This recipe will guide you through creating a truly special dish.Unlike traditional rice puddings, Sabudana Kheer features delicate tapioca pearls simmered in milk with aromatic spices. The subtle sweetness of jaggery is beautifully balanced by fragrant cardamom and tender coconut pieces.Easy to follow and perfect for any occasion, this recipe is sure to impress your loved ones with its unique texture and delightful taste.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Sabudana
- 1 cup Tapioca Pearls tapioca pearls
For the Coconut Paste
- 6 Coconut chunks
- 4 Cardamom Pods green
- 1/4 cup Water or as needed
For the Kheer
- 1 cup Milk
- 3 Tbsp Jaggery broken into small pieces
- 1 tsp Cardamom ground
- 2 Tbsp Clarified Butter
- 1/4 cup Fruits cashews, dry, etc., mixed, raisins
- 3 Tbsp Vermicelli broken into smaller pieces, roasted
- Pinch Saffron for garnish (optional), strands
Instructions
- Rinse the sabudana under cold water until the water runs clear. This removes excess starch and prevents the kheer from becoming sticky.
- In a small saucepan, combine the rinsed sabudana with enough water to cover it by about 2 inches. Bring the water to a boil, then reduce heat and simmer until the sabudana is translucent and cooked through, about 15-20 minutes. Drain any excess water.
- While the sabudana cooks, prepare the coconut paste. Combine the coconut chunks, cardamom pods, and water in a blender. Blend until smooth.
- In a separate heavy-bottomed pot or saucepan, heat the ghee over medium heat. Add the dry fruits and vermicelli. Roast, stirring frequently, until the vermicelli is golden brown and the dry fruits are fragrant.
- Pour the milk into the pot and bring to a gentle boil. Stir occasionally to prevent sticking.
- Add the cooked sabudana, coconut paste, and jaggery to the boiling milk. Stir well to combine.
- Reduce the heat to low and simmer for 5-8 minutes, or until the kheer thickens slightly. Stirring frequently prevents burning.
- Remove from heat and stir in the ground cardamom. Taste and adjust sweetness if needed. For a richer flavor, you can add a pinch of saffron strands.
- Serve the sabudana kheer warm, garnished with extra dry fruits or saffron if desired.
Recipe Notes
Good To Know
- Prevent clumping by soaking the saboodana pearls in just enough water to cover them for 3-4 hours, then draining thoroughly before adding to the milk.
- For enhanced flavor and a creamy texture, lightly roast the coconut chunks and poppy seeds together before grinding them into a paste.
- Add jaggery only after the kheer has finished simmering and is off the heat to prevent curdling.
- For a vegan version, use coconut milk instead of dairy milk and date syrup instead of jaggery.
Expert Tips
- Adjust the sweetness according to your preference by adding more or less jaggery/date syrup.
- Garnish with chopped nuts like almonds or cashews and a few strands of saffron for an elegant presentation.
- For a richer flavor, use full-fat milk or coconut milk.
Storage Instructions
- Store leftover saboodana kheer in an airtight container in the refrigerator for up to 3 days.
- Gently reheat on the stovetop or in the microwave before serving.
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Recipe Nutrition
Calories: 118kcalCarbohydrates: 4gProtein: 3gFat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 4mgSugar: 4g
Jyothi Varne
Articles: 31
4 Comments
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This looks so good! Appreciate the share.
Looks so yummy! Excited to make it.
This is so tempting! Can’t wait to cook it.
Such a lovely dish! Thanks for sharing.