Sabudana Kheer

Sabudana kheer is a milk-based creamy pudding made with tapioca pearls, milk, sugar, and cardamom using the Instant Pot. This sabudana kheer is also popularly known as tapioca pudding or sago kheer.

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Course: Dessert

Cuisine: Indian

Keyword: Indian Mithai, Kheer, Payasam

Prep Time: 5

Cook Time: 15

Soaking Time: 30

Total Time: 55

Servings: Servings

Calories: 187kcal

Author: Aayushi Patel

Ingredients

½ Cup Tapioca Pearls Sabudana
1 Cup Water
2 Cups Whole Milk
¼ Cup Sugar If you like more sweet, add ¼ cup + 2 Tablespoons of sugar
5-6 Saffron Strands
1 Teaspoon Ghee
2 Tablespoon Nuts Roughly Chopped
¼ Teaspoon Cardamom Powder

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Instructions

Soak the Sabudana

Gently wash half a cup of tapioca pearls 2-3 times or until water runs clear.
I am soaking the sabudana in the metal insert of the instant pot directly. Now add 1 cup of water to the tapioca pearls and let them soak for a minimum of 30 minutes - up to overnight!
You will notice the sabudana has fluffed up. This step is very important so please don't skip it.

Cook the Saubudana Kheer - Instant Pot

After 30 minutes, start the instant pot on Saute mode, and let the sabudana start to simmer for 2 minutes.
Now, add 2 cups of milk to the soaked sabudana in the Instant pot metal insert. Further, add ¼th cup of sugar and 5-6 strands of saffron. Give it a mix.
Close the instant pot lid, and make sure the pressure valve is in the sealing position.
Press Cancel. Press Pressure Cook. Manually Set the Pressure to Low Pressure, and adjust the cooking time to 10 minutes.
In the mean time, in a small frying pan, add 1 teaspoon of ghee. Add roughly chopped nuts.
I am using 2 tablespoons of roughly chopped cashews, almonds, and pistachios. Toast them until golden.
Keep a close eye on the nuts as they can burn easily.
Once the cooking time is done, wait for the pressure to release naturally for 5-6 minutes, and then do a quick pressure release.
Now add the cardamom powder, and toasted nuts. Mix it well.
Let the sabudana kheer come to room temperature.
You can enjoy the sabudana kheer warm or chilled, however, we love this kheer chilled, so I try to chill the kheer in the refrigerator for at least 2 hours before serving!
This sago kheer thickens as it cools, so if you don't like it thick and creamy, add some milk and adjust the sugar before serving.
You can garnish the kheer with slivered pistachios and saffron strands before serving.

Cook the Sabudana Kheer - Stovetop

Add 1 tablespoon ghee in a heavy bottom pot. Roast the roughly chopped nuts, until golden brown.
Take out the roasted nuts in a plate and set them aside.
Add 2 cups of milk, and bring it to a boil. Stir frequently to make sure the milk doesn't stick to the bottom of the pan.
Once the milk comes to a boil, add soaked sabudana (no need to drain the water), sugar , and saffron strands. Let it simmer on low and stir frequently.
Simmer the sabudana kheer until it thickens.
Once the sabudana kheer has thickened, add cardamom powder, toasted nuts, and turn off the flame.
You can enjoy the sabudana kheer warm or chilled, however, we love this kheer chilled, so I try to chill the kheer in the refrigerator for at least 2 hours before serving!
This sago kheer thickens as it cools, so if you don't like it thick and creamy, add some milk and adjust the sugar before serving.
You can garnish the kheer with slivered pistachios and saffron strands before serving.

Notes

You cannot skip the step to soak the sabudana. I like to soak them for 2 hours, but if you are in a hurry, soaking them for 30 minutes works too! Just, don't skip soaking them.

Soak the sabudana in the metal insert of the instant pot, I am saving you an extra dish to wash.

You can make this recipe vegan by substituting milk with canned full-fat coconut milk, and ghee with vegan ghee.

This recipe is naturally gluten-free, and you can make it refined sugar-free by using jaggery or dates puree. However, if you are adding jaggery, add it after the kheer is cooked, and warm to the touch. As jaggery can make the milk curdle.

You can add any nuts of your choice. I like to roughly chop the nuts and toast them in ghee, as they become crunchy and earthy. You can add chopped nuts directly in the kheer, but toasting them in ghee is worth it.

This sabudana kheer becomes thick and creamier as it cools down. If you don't prefer thick and creamy kheer, add some milk and adjust the sugar. Mix it well before serving.

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