Sabudana/ Sago/ Tapioca kheer is famous during the festive season in India. But you don’t need to wait for festivals to indulge in delicious desserts, Right?
Kheer is basically, creamy milk pudding. It can be made with three simple ingredients, milk, sugar and an ingredient of your choice like rice, sabudana, lauki (bottle gourd), etc. I recommend adding saffron and cardamom powder to make it rich in flavor but you can even enjoy it with simple three ingredients too.
Sabudana kheer naturally thickens up as sabudana soaks a lot of milk, so keep that in mind. In case, if the kheer has thickened up more than your desired consistency than add more milk when serving.
Kheer can be enjoyed warm or cold. I like rice kheer to be served cold, but sabudana kheer to be served warm. You can enjoy it any way you like.
Sabudana or Tapioca or Sago is considered as fasting food in India. Therefore people make many different types of snacks with it like Sabudana Khichdi, Sabudana Tikki and Sabudana Wada. During the Navratri fasting period, you are not allowed to eat wheat, rice, lentil, regular salt, onion, garlic, and many more other things. But you can have fasting food like potatoes, sweet potatoes, sabudana, makhane (foxnuts), shingoda (water chestnut) flour and the like.
Can I make this recipe vegan?
Of course, this tastes good both ways. You can add coconut milk or any other dairy-free milk of your choice instead of whole milk.
Sabudana (tapioca pearl) kheer
- 1/2 cup sabudana tapioca pearls
- 1.5 cup water divided
- 1.5 cup milk
- 3 tbsp sugar to taste
- ¼ tsp cardamom powder optional
- 6-7 saffron strands optional
- 1 tbsp golden raisins
- 1 tbsp cashew chopped
- 1 tbsp chopped pistachio optional
- 1 tbsp chopped almonds optional
- Few dried rose petals optional
- Rinse sabudana until water runs clear
- Then soak it in 1 cup water for 20 minutes
- Take a thick bottom pan and add soaked sabudana to it
- On a medium flame stir, sabudana for 5-6 minutes or until it becomes translucent
- Now add remaining water (1/2 cup) and milk (1.5 cups) to it
- Add saffron, sugar and cardamom powder and let it simmer till the pearls are cooked or for about 20 to 25 minutes
- Keep stirring occasionally
- Now switch off the stove top and add raisins and cashews
- Garnish sabudana kheer with chopped pistachios, almonds, saffron, and dried rose petals
- Serve sabudana kheer warm or cold