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Sabudana Kheer (Tapioca Pudding)
5 from 69 votes

Sabudana Kheer (Tapioca Pudding)

Sabudana Kheer is a creamy tapioca pearl pudding cooked in milk and flavored with cardamom and saffron. This slow-cooked dessert is sweetened with sugar and studded with raisins and roasted mixed nuts, which add texture and richness. The pudding thickens as it cools and can be served warm or chilled, offering a comforting and fragrant sweet treat.

Cook Time
25 mins
Soaking time
30 mins
Total Time
55 mins
Servings: 5
Calories: 198 kcal
Course: Dessert
Cuisine: Indian

Ingredients

  • 1/2  cup  sabudana tapioca pearls, or sago
  • 1  cups  water for soaking
  • 2 cups  milk whole
  • 1/4 cup  sugar or to taste
  • 1/4  teaspoon  cardamom powder aka Elaichi
  • 1 pinch saffron aka Kesar
  • 2 tablespoon  mixed nuts chopped or sliced (cashews, almonds, walnut, pistachios) (optional, roasted
  • 1  tablespoon  raisins
Garnish options
  • pistachio sliced
  • almonds sliced
  • saffron aka Kesar

Instructions

In Instant Pot:
    Cup of Yum
  1. Rinse the sabudana pearls with water until the water runs clear.
  2. Sanitize the instant pot thoroughly by cleaning all the parts. Add the sabudana pearls in the instant pot along with water for soaking and soak for about 30 minutes. Make sure to leave the instant pot switched off at this time.
  3. After the soaking time is done, set the instant pot on saute mode and let the sabudana simmer for about 3 minutes while stirring frequently. Then press cancel.
  4. Now add the milk and saffron to the instant pot and stir well. Set to slow cook mode (medium) for 1 hour. You can use the instant pot lid or a glass lid.
  5. Open the lid and stir the kheer. Add the sugar, cardamom, roasted nuts, and raisins. Mix well.
  6. Mix well and put on saute mode for 4 mins while stirring frequently. 
  7. Turn off the instant pot. Let the kheer cool. This kheer thickens as it cools.
  8. Garnish with more saffron and nuts to your liking. This Sabudana Kheer is delicious served hot or chilled. 
On Stovetop:
  1. Rinse the sabudana pearls with water until the water runs clear. Soak the sabudana pearls for at least 1 hour. You can also soak overnight.
  2. (optional) In a heavy-bottom pan, melt 1 tablespoon ghee on medium-low flame. Add the sliced nuts and saute for a minute until you smell the aroma. Take out in a bowl and set aside. 
  3. Add milk to the heavy-bottom pan and bring it to a boil. Now add the soaked sabudana and saffron strands. Simmer to low heat and let the kheer cook until it gets thick, stirring frequently. Cook until the sabudana is cooked. This will take about 45 minutes.
  4. Add the sugar, cardamom powder, nuts and mix well. Sabudana kheer is ready.
  5. Garnish with saffron and slivered nuts, and serve hot or chilled.

Notes

  • Ensure thorough cleaning of the Instant Pot parts before use to maintain flavor purity.
  • If substituting jaggery for sugar, add it after cooking to prevent milk curdling.
  • Roast nuts in ghee before adding for enhanced nutty flavor if not pre-roasted.
  • This pudding thickens upon cooling; add milk if a thinner consistency is desired before serving.
  • Plant-based milk can replace dairy milk for a vegan version.
  • Use slow cook mode to avoid burning with sensitive newer Instant Pot models.

Nutrition Information

Calories 198kcal (10%) Carbohydrates 32g (11%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 2g (10%) Cholesterol 9mg (3%) Sodium 65mg (3%) Potassium 185mg (4%) Fiber 2g (8%) Sugar 17g (34%) Vitamin A 153IU (3%) Vitamin C 1mg (1%) Calcium 111mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 198

% Daily Value*

Calories 198kcal 10%
Carbohydrates 32g 11%
Protein 4g 8%
Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 65mg 3%
Potassium 185mg 4%
Fiber 2g 8%
Sugar 17g 34%
Vitamin A 153IU 3%
Vitamin C 1mg 1%
Calcium 111mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.