Learn How To Master Sabudana Ki Kheer With 9 Simple Steps

Sabudana Kheer is a creamy and comforting Indian dessert made from tapioca pearls (sabudana) cooked in milk and sweetened with sugar. The tapioca pearls lend a unique, slightly chewy texture to the dish, while the milk creates a rich, smooth base. Flavored with cardamom and sometimes garnished with nuts, raisins, and saffron, Sabudana Kheer offers a delicate balance of sweetness and warmth. It's a popular choice for festive occasions and fasting periods, enjoyed either warm or chilled.

Here's a simple recipe for Sabudana Kheer:

1. Ingredients

- 1/2 cup sabudana (tapioca pearls)

- 2 cups milk

- 1/4 cup sugar (adjust to taste)

- 1/4 teaspoon cardamom powder

- 1 tablespoon ghee (clarified butter)

- 10-12 cashews

- 10-12 almonds

- 10-12 raisins

- A few saffron strands (optional)

- Chopped nuts and dried fruits for garnish (optional)

2. Instructions

Step 1- Soak Sabudana:

Rinse the sabudana in cold water and soak it in enough water for 2-3 hours or until the pearls are soft and plump.

Step 2- Prepare Ingredients:

Drain the soaked sabudana and set aside.

Step 3- Cook Nuts and Raisins:

In a pan, heat the ghee over medium heat. Add the cashews, almonds, and raisins, and saut until the nuts are golden brown and the raisins are plump. Remove from the pan and set aside.

Step 4- Cook Sabudana:

In the same pan, add the soaked sabudana and saut for a minute. Add the milk and bring it to a gentle boil, stirring continuously to prevent the pearls from sticking to the bottom.

Step 5- Simmer:

Reduce the heat to low and let it simmer, stirring occasionally, until the sabudana pearls become translucent and the kheer thickens. This should take about 10-15 minutes.

Step 6- Add Sugar and Flavorings:

Stir in the sugar and cardamom powder. Continue to simmer for a few more minutes until the sugar is fully dissolved and the kheer reaches your desired consistency.