Creamy Sabudana Kheer Recipe: Authentic Indian Dessert
35 minutes
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About Creamy Sabudana Kheer Recipe: Authentic Indian Dessert
Indulge in the creamy delight of Sabudana Kheer, a beloved Indian dessert perfect for festivals and special occasions. This simple yet elegant recipe features pearl tapioca (sabudana) simmered in rich milk, infused with aromatic cardamom, and adorned with cashews and raisins. The subtle sweetness and unique texture create a truly unforgettable culinary experience.This authentic Sabudana Kheer recipe is easy to follow, even for beginners. Learn how to achieve the perfect balance of flavors and textures, resulting in a comforting and delicious dessert that will impress your family and friends. Whether served warm or chilled, this kheer is a taste of tradition and pure indulgence.Prepare to be transported to the heart of India with every spoonful of this creamy, dreamy dessert. It's the perfect ending to any meal and a guaranteed crowd-pleaser!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Sabudana & Soaking
- 1/2 cup Tapioca Pearl also known as sago pearls or tapioca pearls. adjust to 3/4 cup for a denser kheer., tapioca pearls
- 1 cup Water for initial soaking of sabudana
Milk & Spices
- 2 cup Milk whole milk recommended for richer flavor
- 1/2 cup Water additional water for cooking, adjust as needed for desired consistency
- 1/4 cup Sugar adjust to taste
- 1 tsp Cardamom Powder freshly ground cardamom for optimal flavor
Garnish
- 2 tbsp Cashews chopped
- 1/2 tbsp Raisins
- 3-5 strands Saffron Strands optional, for added color and flavor. also known as kesar.
Instructions
Prepare the Sabudana
- Rinse the sabudana pearls thoroughly under cold water until the water runs clear. This removes excess starch.
- Soak the rinsed sabudana in 1 cup of water for at least 15-20 minutes, or until the pearls are plump and translucent.
Cook the Kheer
- In a heavy-bottomed pan or saucepan, combine the soaked sabudana and 1/2 cup of water.
- Bring to a simmer over medium heat, stirring occasionally to prevent sticking.
- Meanwhile, gently warm the milk in a separate saucepan. Do not boil.
- After 4-5 minutes of simmering the sabudana, add the warm milk to the pan.
- Stir in the sugar and cardamom powder. Continue to simmer over low heat for 20-25 minutes, stirring occasionally, until the sabudana is cooked through and the kheer has thickened.
Finish and Garnish
- Remove from heat and stir in the chopped cashews and raisins.
- Garnish with saffron strands (if using).
- Serve warm or chilled. Enjoy!
Recipe Notes
Expert Tips for the Perfect Sabudana Kheer
- For an even creamier kheer, use full-fat milk and avoid overcooking.
- If the kheer becomes too thick, add a tablespoon or two of warm water to adjust the consistency.
- To enhance the flavor, you can add a pinch of nutmeg or a few drops of rose water.
- For a richer flavor, toast the cashews and raisins in a dry pan before adding them to the kheer.
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Recipe Nutrition
Calories: 167kcalCarbohydrates: 27gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gCholesterol: 8mgSugar: 27g
Sneha Agarwal
Articles: 20
5 Comments
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This looks so appealing! Thanks for sharing.
Such a tasty dish! Thanks for the recipe.
Absolutely scrumptious! Thanks for the recipe.
This looks divine! Can’t wait to make it.
Nice recipe…. can you post more recipes which we can use during fast…. becoz my mom says this recipe