Sabudana Kheer

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Sabudana Kheer or Tapioca pudding, is a sweet made with tapioca pearls, sugar ,milk and laced with flavors of cardamom and saffron. It is thick, creamy, luscious, sweet, and absolutely delicious. This vegetarian and gluten-free sweet is popular during the fasting season (vrat / upwas)in India.

What is Sabudana?

Sabudana is a form of tapioca, which is the starch extracted from the roots of cassava plant. It is also called tapioca pearls as it is made from the roots of Tapioca or Cassava. It is typically found in the form of pearls. These sabudana pearls have to be rehydrated by soaking in water before cooking. They swell up to almost double their size. Sabudana is a very popular ingredient in India. It is called Javvarisi in Tamil, Sabakki in Kannada, Sagubiyyam in Telugu, and Sabudana in Hindi, Gujarati, and Marathi.

As much I love Sabudana Khichdi I love Sabudana Kheer. I always associate Sabudana kheer as my Aaji ‘s Food. Aaji is grandmother in Marathi – Aaji in this context refers to my dad’s mother. My Aaji was a very pious, religious and would fast regularly. She would eat strictly vegetarian and it was always once in a day. A practice she followed all her life.

On the days when Aaji used to fast she would make Sabudana Kheer. I loved the kheer so much that I would keep pestering her for my share. And she would always make extra for me. Aaji would rarely cook and when she did cook it was always lip smacking good.

As I slurped the Sabudana Kheer I made today, I was transported back in time into my Aaji’s kitchen. My Aaji – a small framed woman, in her six yard saree and a gray hair bun, hunched over her small kerosene stove. Cooking and Stirring the Sabudana Kheer in her patela (Marathi word for cooking vessel/pot). And then began the wait to hear her say ”Sonu, he ghe zali tayar’‘ (meaning – Sonu it is ready). And then I would gobble it down.

After her, I rarely make Sabudana Kheer. I wish she could taste and see all that I cook. So this Sabudana Kheer, is an ode to her on this Mahashivratri.

Sabudana and Fasting

Sabudana is very rich in starch, a good source of carbohydrates, but is low in protein, vitamins and minerals. Due to its high Instant energy, it is a favorite ingredient to use during Fasting days. It is generally cooked with other nutritious ingredients to balance the dish.

Tips for making Sabudana Kheer

1. Forgot to soak Sabudana ? You can make sabudane kheer without soaking the sabudana, just that it will take more time to cook. The other alternative is to cook the sabudana with some water in a pressure cooker or an instant pot. Then add milk to the cooked sabudana and cook until the kheer thickens. Alternatively, Soak sabudana in fresh clean water for 15 to 20 minutes in a thick bottomed pan or a saucepan. Place this pan on your stove-top and allow to cook sabudana until you see all of them starting to float on top. They become light, translucent and they start swelling up.
2. Can you use Jaggery ? You can substitute the sugar with jaggery for a healthy alternative. Add the jaggery once the kheer is completely cooked and slightly cooled, otherwise it can curdle the milk.
3. Vegan sabudana kheer : To make it vegan, cook the sabudana in water until they are softened. Then add almond or coconut milk and heat on low heat until the milk just starts to boil. Switch off the heat and garnish with nuts. Serve warm or chilled. Boiling vegan milk is not recommended as it can curdle the mixture.
4. Sabudana kheer naturally thickens after cooling, so keep in mind the consistency you want in case you want to serve it cold.

How much water is required to soak the Sabudana?

To soak the sabudana, I use just enough water to cover the sabudana. Around 1/4 inch more than the Sabudana level would work just fine. To check if the sabudana has been properly soaked, you can press it between your thumb and index finger. You should be able to smash it easily and the sabudana should not be sticky at all.

Looking for more Sabudana Recipes?

Try our Sabudana Khichdi recipe with lots of tips and tricks to make it perfect. Don’t forget to give our Sabudana Ladoo recipe a try. My Mom’s and Aaji’s favorite and very easy to make.

Sabudana Kheer

Recipe by Samrudhi MaheshCourse: DessertDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

30

minutes

Make Creamy and luscious Sabudana Kheer

Ingredients

• ½ cup medium size sabudana

• Water – as required for soaking

• 1 litre whole (full-fat) milk

• ¼ cup sugar (or to taste)

• ½ teaspoon ground cardamom

• 15-20 strands saffron

• Nuts as per your choice

Directions

• Rinse sabudana with water. No need to to rinse sabudana many times to get rid of the excess starch. The starch is what makes the kheer creamy and luscious.
• Soak it in water for 4-5 hours or overnight. If you have forgotten to soak them, head over to the notes section.To soak the sabudana, I use just enough water to cover the sabudana. Around 1/4 inch more than the Sabudana level would work just fine. To check if the sabudana has been properly soaked, you can press it between your thumb and index finger. You should be able to smash it easily and the sabudana should not be sticky at all.
• Heat milk in a heavy bottom pan over medium-high heat. Stir frequently to prevent scorching.
• Once the milk comes to a boil, stir in the soaked sabudana along with saffron strands.
• Reduce the heat to low and cook the kheer until it gets thick and the sabudana is cooked well (Approx. 20-30 minutes if the Sabudana is soaked well and overnight. If you soak the sabudana for 4-5 hours the cooking time will increase and it will take approximately 30-40 mins)
• Keep on stirring often so that the kheer or the cooked sabudana does not stick to the bottom of the pan. The consistency of the kheer should be flowy like custard.
• Stir in sugar and cardamom powder and cook for another 2-3 minutes. Sabudana should be soft, slightly sticky, and look translucent after they have been cooked really well. They should not be hard or dense. 
• Garnish with slivered almonds and dried rose petals and serve hot or chilled.

Notes

• Forgot to soak Sabudana ? You can make sabudane kheer without soaking the sabudana, just that it will take more time to cook. The other alternative is to cook the sabudana with some water in a pressure cooker or an instant pot. Then add milk to the cooked sabudana and cook until the kheer thickens. Alternatively, Soak sabudana in fresh clean water for 15 to 20 minutes in a thick bottomed pan or a saucepan. Place this pan on your stove-top and allow to cook sabudana until you see all of them starting to float on top. They become light, translucent and they start swelling up.
• Can you use Jaggery ? You can substitute the sugar with jaggery for a healthy alternative. Crush the jaggery and add it only once the kheer is completely cooked and slightly cooled, otherwise it can curdle the milk.
• Vegan sabudana kheer : To make it vegan, cook the sabudana in water until they are softened. Then add almond or coconut milk and heat on low heat until the milk just starts to boil. Switch off the heat and garnish with nuts. Serve warm or chilled. Boiling vegan milk is not recommended as it can curdle the mixture.
• Sabudana kheer naturally thickens after cooling, so keep in mind the consistency you want in case you want to serve it cold.
• If you haven’t soaked the sabudana it may require some more time to cook.
• To soak the sabudana, I use just enough water to cover the sabudana. Around 1/4 inch more than the Sabudana level would work just fine. To check if the sabudana has been properly soaked, you can press it between your thumb and index finger. You should be able to smash it easily and the sabudana should not be sticky at all.

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