Wondering how to make Sabudana Kheer Recipe that’s quick, easy, and absolutely delicious? You’ve come to the right place!
This simple recipe requires just a few ingredients and is perfect for fasting or festive occasions like Navratri, Janmashtami, Diwali, etc. With my step-by-step instructions, a rich, creamy dessert will be ready quickly! (step-by-step-recipe)
About Sabudana Kheer Recipe:
Sabudana Kheer is a popular dish in many Indian homes, especially during fasting times like Navratri or Janmashtami. Growing up in a joint family, I saw everyone fasting together.
I remember watching everyone fast together, helping each other in the kitchen, and sharing the meals made for fasting. There was something special about it — the emotions, the bonding, and the way food brought us all closer.
It wasn’t just about observing the fast but about coming together as a family to support each other.
During those times, my mom would make a simple version of Sabudana Kheer. Fancy ingredients like saffron were expensive, so she used just sabudana, milk, and sugar.
Sometimes, she’d add a few cashews or raisins if we had them at home. Even though it was simple, I loved it! The taste was comforting, and it always reminded me of those fasting days with family.
Interestingly, my husband never liked the simple version of Sabudana Kheer. However, it completely changed his opinion when I started making it with saffron, nuts, and other rich ingredients.
He now loves the richer version, and I make it more often, especially during special occasions and fasting days.
Apart from the kheer, my mom had her special way of enjoying sabudana, which I also love. She would mash a banana into the sabudana and have it with peda (Indian sweets), especially during Shravan.
If it was mango season, she would squeeze mango pulp into it, and it tasted amazing! I still enjoy it this way because the sweet and creamy texture is so good.
During fasting, especially in Shravan, we would have sabudana kheer, sweet potato, banana, mango, and peda. This simple meal kept us full and happy throughout the day.
Sabudana is commonly used in Maharashtra and many Indian households. It soaks up the flavors of milk and saffron, making the kheer rich and creamy.
It’s gluten-free, easy to digest, and requires only a few ingredients that you probably already have in your kitchen.
Whether you prefer the simple version or the richer one with saffron and nuts, Sabudana Kheer is a great option for those who want to make something quick and delicious.
It’s perfect for fasting, festive days, or even when guests drop by unexpectedly.
So let us jump straight onto the recipe and see how to make sabudana kheer with my easy to follow method.
Serving Suggestion:
Sabudana Kheer is best served warm, but it also tastes good when chilled. You can choose what you like.
Garnish it with some extra chopped nuts or a few saffron strands for a festive look.
You can even mash a banana or add mango pulp to the kheer while serving for a fruity twist!
Storage Suggestion:
You can store leftover Sabudana Kheer in an airtight container in the fridge. It stays fresh for up to 2 days.
If it gets too thick, just add some warm milk while reheating and stir well.
Pro Tips:
Soak the sabudana for about an hour to help it cook evenly and quickly.
Stir the kheer often while cooking so that the sabudana doesn’t stick to the pan.
You can use condensed milk for a richer taste or add more dry fruits if you like.
Why You Should Make This Sabudana Kheer Recipe:
It’s quick and easy, which is great for busy moms and working women.
You only need a few simple ingredients that are easy to find.
It’s gluten-free and perfect for fasting days like Janmashtami, Shravan and Navratri.
It satisfies sweet cravings without too much effort.
Kids love it, and you can adjust the sweetness to their taste.
It can be enjoyed with fruit like bananas or mangoes for extra flavor!
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Basic Ingredients Used to Make this Quick Sabudana Kheer:
Sabudana (Tapioca Pearls): This is the main ingredient. When cooked, sabudana becomes soft and takes on the flavors of the milk. If you don’t have sabudana, you can use rice for a similar dish.
Milk: Full-fat milk gives a creamy texture, but low-fat milk works too. For a vegan option, you can use almond milk or coconut milk.
Ghee: Adds a rich flavor and is used to fry the nuts and raisins.
Dry Fruits (Almonds, Pistachios, Raisins): These give the kheer a nice crunch and extra sweetness. You can also use cashews or walnuts.
Saffron and Cardamom: These spices give the kheer a wonderful aroma and taste. While saffron wasn’t always used due to its cost, it adds a special touch now. Cardamom is a must for the traditional flavor.
Sabudana Kheer
Ingredients
- 1 cup Sabudana tapioca pearls
- 2-3 tbsp Ghee
- 1 tbsp Almonds chopped
- 1 tbsp Pistachios chopped
- 1 tbsp Raisins
- 1 tsp Cardamom powder
- 1.5 liters Milk
- Saffron strands a few
Instructions
- Rinse 1 cup of sabudana thoroughly.
- Soak it in water for about an hour.
- Heat 2-3 tablespoons of ghee in a heavy-bottomed pan.
- Add the chopped cashew, almonds and pistachios, and fry them until they turn light golden.
- Add the raisins and fry until they become plump. Remove the nuts and raisins from the pan and set them aside.
- In the same pan, add the soaked sabudana.
- Stir continuously for a minute.
- Pour 1.5 liters of milk into the pan and stir well.
- After one boil add a few saffron strands and mix.
- Cook the mixture until the sabudana is fully cooked.
- Continue cooking until the kheer thickens to your desired consistency.
- Keep scraping the sides of the kadai or pan and put the malai back into the milk.
- Add sugar to taste and stir well.
- Add 1 teaspoon of cardamom powder and mix everything well.
- Cook for another 5 minutes, then add the fried nuts and raisins. Give it a nice stir.
- Serve the sabudana kheer hot or chilled.
Nutrition
Frequently Asked Questions About this Fasting Recipe:
Do I need to soak the sabudana?
Yes, it’s best to soak sabudana for about an hour. This helps them cook faster and prevents them from getting sticky.
Can I use jaggery instead of sugar?
Yes, you can use jaggery as a healthier option. Just add it after turning off the heat, as it may cause the milk to curdle if added while cooking.
How can I stop sabudana from sticking to the pan?
Stir the kheer regularly, especially after adding the sabudana. Use a heavy-bottomed pan to avoid burning.
Can I make this kheer with non-dairy milk?
Yes! Almond milk, coconut milk, or any plant-based milk works well. The flavor will change a little, but it will still taste great.
How can I stop sabudana from sticking to the pan?
Stir the kheer regularly, especially after adding the sabudana. Use a heavy-bottomed pan to avoid burning.
Can I skip the nuts and saffron?
Yes, you can skip the nuts and saffron if you prefer a simpler version. It will still taste delicious. You can also replace the nuts with other dry fruits like raisins or cashews.
Is Sabudana Kheer suitable for kids?
Yes, sabudana is easily digestible, and kids usually enjoy the creamy texture. You can adjust the sugar to make it less sweet for young children.
How do I avoid the kheer from becoming too thick?
Sabudana tends to thicken the kheer as it cools. If it becomes too thick, simply add a little warm milk to adjust the consistency while reheating.
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