Sabudana Kheer Recipe (No Soaking) – Dassana’s Veg Recipes

Sabudana Kheer is a creamy Indian pudding made with sabudana (tapioca pearls), milk, sugar, cardamom, saffron and nuts. Also known as Sago Kheer or Tapioca Pudding, it has soft, translucent pearls and a smooth consistency that thickens as it cools. It is often prepared for vrat, especially during Navratri, but can be served as a dessert anytime. This easy method cooks the sabudana first in water and requires no soaking.

My Easy Sabudana Kheer Recipe

Sabudana Kheer is one of our favorite kheers, and I learned to make it from my mother. We often prepare it for vrat and during the Navratri Festival, though it is just as good served as an everyday dessert.

In India, sabudana generally refers to small tapioca pearls made from the starch of the cassava root. Also commonly called sago, these naturally gluten-free pearls are widely used during fasting to make various Sabudana Recipes such as Sabudana Khichdi, Sabudana Vada and Sabudana Tikki.

My method does not require soaking the sabudana for hours. I rinse the pearls well and cook them directly in fresh water before adding the milk. Sabudana cooks faster in water than in milk, making this method convenient when you have not planned ahead.

As the pearls cook, they begin to float, swell and turn translucent. Once fully cooked, they should be soft without a hard or chewy center. Some pearls may break down while simmering and release their starch, which naturally thickens the milk and gives the kheer its creamy consistency.

I hope you enjoy this simple family Sabudana Kheer recipe as much as we do.

How to make Sabudana Kheer (Stepwise)

1. Rinse ½ cup sabudana (sago or tapioca pearls) under running water a few times until the water runs clear. Drain well.

Transfer the rinsed sabudana to a thick-bottomed pan or saucepan. Add 2 cups fresh filtered water. There is no need to soak the sabudana before cooking.

2. Place the pan on the stovetop and begin cooking the sabudana on low to medium heat. Stir at intervals so that the pearls do not stick to the bottom of the pan.

After about 5 to 6 minutes, the sabudana pearls will begin to float, swell and turn translucent. Floating means that the pearls have started cooking, but they will not be completely soft at this stage.

Meanwhile, in another pan heat 2 cups of whole milk until warm. Do not boil it.

3. Add the 2 cups of warm milk and ½ teaspoon green cardamom powder. Mix well.

4.  Add 4 to 5 tablespoons raw sugar, adjusting the quantity according to your taste. You can use white granulated sugar instead of raw sugar.

5. Mix well and simmer the kheer for about 20 to 25 minutes on low to medium heat, stirring often to prevent the sabudana and milk from sticking to the bottom of the pan.

Cooking time may vary depending on the size and quality of the sabudana. Taste a few pearls to check for doneness. They should be swollen, translucent and completely soft, without a hard, dense, chewy or opaque center.

If needed, continue simmering and add a little warm milk if the kheer becomes too thick before the tapioca pearls are fully cooked.

As the kheer simmers, the milk reduces and the sabudana releases starch. A few pearls may also break down, naturally giving the kheer a creamy consistency.

6. Keep the consistency slightly thinner than you want, especially if you plan to serve the kheer chilled. It will thicken further as it cools.

Turn off the heat and add the cashews and raisins. You can use other nuts and dried fruits of your choice. Taste the kheer and add more sugar if needed.

7. Serve Sabudana Kheer hot, warm or chilled. Garnish with a few saffron strands or chopped cashews, almonds or pistachios, if you like.

If the kheer becomes too thick after cooling, mix in a little milk until you get your preferred consistency.

Serving Suggestions

Serve Sabudana Kheer hot, warm or chilled as a dessert. You can also include it as part of a vrat or satvik meal.

Garnish it with saffron strands or chopped nuts just before serving. Remember that chilled sago kheer will have a thicker consistency than warm kheer.

Storage

Allow the leftover Sabudana Kheer to cool and transfer it to a covered container. Refrigerate it and consume within 2 days.

The Sabudana Kheer will thicken considerably in the refrigerator. Add a little milk and mix well before serving or reheating. Avoid freezing, as freezing and thawing can change the texture of the milk and sabudana.

Helpful Tips

1. No soaking needed: You do not need to soak the sabudana for this recipe. Rinse the pearls well and cook them directly in water. To reduce the cooking time, soak them in 2 cups of water for 2 to 3 hours, or in 2 cups of hot water for 30 minutes. Cook the soaked sabudana in the same water without draining it.
2. Choose the right sabudana: Use regular-sized sabudana for making this kheer. Avoid nylon sabudana, whether small or large, as its texture and cooking time differ from regular tapioca pearls.
3. Check for doneness: Fully cooked sabudana should look swollen and translucent. The pearls should be completely soft, without a dense, hard or chewy white center.
4. Adjust the sweetener: Use raw sugar or white granulated sugar according to your preference. If using jaggery, palm jaggery, palm sugar or coconut sugar, first finish cooking the kheer and turn off the heat. Let it cool for 4 to 5 minutes before adding the grated or chopped sweetener. Do not boil the kheer after adding it, as the milk may curdle.
5. Add your preferred flavorings: Green cardamom and saffron are my preferred flavorings for Sabudana Kheer. For a different flavor, you can use a small amount of rose water, kewra water, vanilla, cinnamon or orange extract.
6. Choose the nuts and dried fruits: Add cashews, almonds, pistachios, walnuts, pine nuts or chironji. Raisins, chopped dates and dried figs can also be included. You can skip the nuts and dried fruits if you prefer.
7. Make it plant-based: Cook the sabudana completely in water before adding almond milk or coconut milk. Add the plant-based milk and sugar, then heat gently without bringing the mixture to a boil. Finish with your preferred nuts or dried fruits.

Sabudana Kheer recipe from the archives was first published on September 2013.