A Traditional Indian Dessert for Every Occasion
When it comes to Indian desserts, Sabudana Kheer holds a special place in the hearts of many. Made from pearl tapioca (sabudana), milk, and sugar, this creamy and luscious sweet dish is not only delicious but also packed with nostalgia and warmth. Often prepared during festivals, fasts (vrat), and special occasions, sabudana kheer is a symbol of simplicity and purity.

In this article, we’ll dive into the rich tradition of sabudana kheer, learn the step-by-step recipe, and explore tips to perfect this delightful treat.

What is Sabudana?
Sabudana, also known as tapioca pearls, is derived from the root of the cassava plant. Rich in carbohydrates, it is a common ingredient during religious fasts in India as it provides instant energy. Its unique texture, which turns soft and translucent after soaking and cooking, makes it a favorite base for various recipes like khichdi, vada, and of course, the famous sabudana kheer recipe

Ingredients Needed for Sabudana Kheer
To prepare this comforting dessert, you will need:

Sabudana (tapioca pearls) – ½ cup

Full cream milk – 1 liter

Sugar – ½ cup (adjust to taste)

Cardamom powder – ½ teaspoon

Saffron strands – a pinch (optional)

Chopped nuts (almonds, cashews, pistachios) – 2 tablespoons

Raisins – 1 tablespoon

Ghee – 1 teaspoon (optional)

Step-by-Step Sabudana Kheer Recipe
Step 1: Soaking the Sabudana
Begin by rinsing the sabudana thoroughly under running water until the water runs clear. This helps remove excess starch and prevents clumping. Soak the rinsed sabudana in enough water to cover them for about 2-3 hours. Once soaked, the pearls should be soft and easily mashable between your fingers.

Step 2: Preparing the Milk Base
In a heavy-bottomed pan, bring the milk to a gentle boil. Keep stirring occasionally to prevent the milk from sticking to the bottom. Simmer the milk on low heat for 10-15 minutes to slightly thicken it, enhancing the richness of the kheer.

Step 3: Cooking the Sabudana
Drain any remaining water from the soaked sabudana and add them to the simmering milk. Cook on a low flame while stirring continuously. Sabudana will start becoming translucent and the milk will thicken further. This process usually takes around 10-15 minutes.

Step 4: Flavoring the Kheer
Add sugar and stir well until it dissolves completely. Add cardamom powder, saffron strands (if using), and a handful of chopped nuts. You can lightly roast the nuts in ghee before adding them for extra flavor.

Step 5: Finishing Touches
Once the kheer reaches the desired consistency — creamy but pourable — switch off the flame. Remember, the kheer will thicken more as it cools. Garnish with additional saffron strands and nuts if desired.

Tips for the Perfect Sabudana Kheer
Soak Properly: Ensure the sabudana is soaked well; under-soaked pearls will remain hard in the kheer.

Low and Slow Cooking: Cook on a low flame to avoid burning and to achieve a creamy texture.

Consistent Stirring: Stir frequently, especially after adding sabudana to prevent clumping.

Adjust Sweetness: Taste the kheer before finalizing the sugar quantity as per your preference.

Serving Style: Sabudana kheer can be enjoyed warm or chilled. It tastes heavenly both ways!

Variations You Can Try
Vegan Sabudana Kheer: Substitute dairy milk with almond milk or coconut milk and use jaggery instead of sugar.

Fruit-Infused Kheer: Add chopped mangoes or bananas for a fruity twist after the kheer has cooled down.

Rose-Flavored Kheer: Add a few drops of rose water towards the end of cooking for a refreshing flavor.

Final Thoughts
Sabudana kheer is more than just a dessert — it’s a tradition passed down through generations. Whether you're fasting during Navratri, celebrating a festival, or simply craving a comforting sweet, this sabudana kheer recipe promises to satisfy your soul. With a handful of ingredients and a little patience, you can create a bowl of pure bliss that resonates with the flavors of home.