Sabudana Kheer

Wondering how to make Sabudana Kheer 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 any festive occasion. With my step-by-step instructions, you'll have a rich, creamy dessert ready in no time!

Course Dessert

Cuisine Indian

Keyword sabudana kheer

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 190kcal

Author Puja

Equipment

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