Sabudana Kheer (Tapioca Pudding)

Ingredients

• 100 g (½ cup)sabudana (tapioca pearls)
• 240 ml (1 cup)water, for soaking the sabudana
• 720 ml (3 cups)whole milk (or almond milk)
• A pinchsaffron strands
• 50 g (¼ cup), or as neededsugar
• ½ teaspoonground cardamom
• 2–3 tablespoons (about 15–25 g)chopped nuts (cashews, almonds and pistachios)
• 1 tablespoon (about 15 g)raisins
• 1 tablespoon (about 14 g)ghee, for roasting the nuts

Instructions

1. 1

   Rinse the pearls

   Rinse the sabudana in water once or twice, then drain away all the water.

2. 2

   Soak the sabudana

   Put the sabudana in a bowl with 1 cup (240 ml) of water and leave it to soak for 1 hour.

3. 3

   Roast the nuts

   For the stovetop method, heat 1 tablespoon of ghee in a heavy-bottomed pan. Add the chopped cashews, almonds and pistachios and roast until light golden. Add the raisins and fry until plump, then remove the mixture from the pan and set it aside.

4. 4

   Sauté the pearls

   Once the sabudana has soaked for 1 hour, drain it and add it to the same pan. Sauté for 1 minute, stirring continuously.

5. 5

   Simmer the kheer

   Add the whole milk and stir briefly, then bring it to the boil. Lower the heat and simmer for around 10–15 minutes, stirring occasionally so the pearls do not stick to the pan. The milk will reduce as the sabudana softens and cooks.

6. 6

   Add sugar and saffron

   Stir in the sugar and saffron milk. Cook for another 4–5 minutes, stirring occasionally, until the kheer thickens further.

7. 7

   Finish and serve

   Stir in the cardamom and roasted nuts, then turn off the heat. Serve warm or chilled; the kheer will thicken as it cools.

8. 8

   Prepare the cooker

   For the Instant Pot method, clean the steel pot, lid and sealing ring thoroughly. Use a separate sealing ring for sweet foods if available; otherwise, the milk may curdle.

9. 9

   Roast the nuts

   Press Sauté on the Instant Pot and heat 1 tablespoon of ghee. Add the chopped cashews, almonds and pistachios and roast until light golden. Add the raisins and fry until plump, then remove the mixture and set it aside.

10. 10

    Sauté the pearls

    Once the sabudana has soaked for 1 hour, drain it and add it to the same pot. Sauté for 1 minute, stirring continuously.

11. 11

    Add the milk

    Pour in the whole milk and stir briefly.

12. 12

    Pressure cook

    Close the lid and turn the pressure valve to Sealing. Select Manual/Pressure Cook on Low Pressure and set the timer for 10 minutes. When the pot beeps, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure.

13. 13

    Thicken the kheer

    Open the lid, add the sugar and saffron milk, and stir well. Simmer for 4–5 minutes, stirring occasionally, until the kheer thickens further. If it has not reached the desired consistency, cook for an extra 2 minutes. It will thicken more as it cools or is refrigerated.

14. 14

    Finish and serve

    Stir in the cardamom and roasted nuts. Press Cancel to turn off Sauté, then serve warm or chilled.

What is sabudana kheer?

Kheer is a family of Indian milk-based puddings, and sabudana kheer gets its soft, gently chewy texture from tapioca pearls. It is often made during fasting festivals and flavoured with ingredients such as cardamom, saffron and nuts.

This version cooks the soaked pearls in milk until they turn tender and the mixture thickens. Roasted nuts and raisins add contrasting texture and sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 221 calories, 4g protein, 33g carbs, 9g fat.

The sabudana and sugar provide most of the carbohydrate, while the milk contributes protein and some fat. Ghee and nuts add fat, so you could balance the serving with a lighter main meal rather than adding another rich dessert.

Choosing and soaking sabudana

Pearls: Rinsing the sabudana once or twice removes loose surface starch. Drain it well before soaking so the measured water is not diluted.

Soaking: Give the pearls the full hour in 1 cup (240 ml) of water. They should absorb some water before they go into the pan or pressure cooker.

Why roast the nuts first

Ghee: Heating the nuts in ghee before cooking the pudding gives them a toasted finish. Keep the heat moderate so they turn light golden without burning.

Raisins: Add these after the nuts, as the method directs, and fry until plump. Set the whole mixture aside so it can be stirred in at the end.

Getting the texture right

Stovetop: Stir continuously while sautéing the drained pearls, then stir occasionally as the milk simmers. This helps stop the pearls from sticking to the bottom.

Doneness: The method is ready for the next step when the pearls have softened and the milk has reduced. The pudding thickens further as it cools, so it may look looser while hot.

Using an Instant Pot

Clean equipment: Wash the inner pot, lid and sealing ring thoroughly before starting. A separate sealing ring for sweet dishes is suggested to help avoid a savoury smell or flavour carrying over.

Pressure and finish: Use Low Pressure for 10 minutes, allow a 5-minute natural release, then release the remaining pressure. Simmer after adding the sugar and saffron milk, extending the cooking time by 2 minutes if needed.

Serving and timing

Serve: This kheer can be enjoyed warm or chilled. If serving cold, allow for its texture to become thicker after cooling or refrigeration.

Pairing: Serve it as a dessert after a savoury meal, or alongside other dishes prepared for a fasting festival. A small garnish of the reserved roasted nuts works well if you have kept some aside.

Recipe notes & tips

• Drain the soaked sabudana well before adding it to the pan or cooker.
• Stir continuously while sautéing the pearls so they do not stick.
• Keep the nuts moving as they roast, and remove them once they are light golden.
• Stir occasionally during the milk simmer to prevent the pearls from catching on the bottom.
• Judge the final consistency after the kheer has cooled, as it thickens at rest.

Variations

• Use almond milk: Replace the whole milk with almond milk, as suggested in the ingredients.
• Adjust the sweetness: Add sugar to taste, keeping in mind that the recipe allows for more or less than ¼ cup.
• Change the nuts: Choose a combination of cashews, almonds and pistachios to suit what you have.
• Serve chilled: Refrigerate the finished pudding and serve it cold once it has thickened.
• Use the stovetop: Simmer the milk and sabudana in a heavy-bottomed pan if you are not using an Instant Pot.

Common mistakes to avoid

• Skipping the rinse: Rinse the sabudana once or twice before soaking, then drain the water.
• Short soaking: Leave the pearls in 1 cup (240 ml) of water for the full hour.
• Sticking pearls: Stir continuously during the brief sauté, then stir the simmering kheer occasionally.
• Burnt nuts: Roast them until light golden and remove them from the pan before they darken further.
• Expecting it to stay thin: Remember that the kheer thickens as it cools, and cook for an extra 2 minutes in the Instant Pot only if needed.

How to store

Refrigerate leftover kheer in a covered container and serve it chilled or warm it gently before serving. It will thicken further in the fridge; stir it before serving.

Frequently asked questions