Sabudana kheer | Indian Sago Pudding | How to make sabudana ki kheer | Recipe to make sabudana kheer| Tapioca pearls pudding with step by step instructions

Rich and creamy vegetarian and gluten-free dessert, this Sabudana Kheer | Indian Sago Pudding recipe requires only 3 main ingredients i.e. Sabudana/Sago pearls/Tapioca pearls, milk and sugar.

Flavoured with cardamom powder and saffron this Indian sago pudding gets ready under 30 minutes with priorly soaked sabudana and turns out delicious.

Though made without using any Condensed Milk, this sabudana kheer achieves the required  perfect consistency with full fat milk and sugar adds desired sweetness to it.

What is Sabudana?

Sabudana is an Indian, Hindi word. It is white in colour, hard, round shaped, resembles to white pearls.

Also known as tapioca pearls or sago aka sabudana is much loved ingredient amongst Asian countries.

Sabudana is commonly used to make sweet and savory recipes during fast/vrat/upvaas. The reason being it is high in starch/ carbohydrate which helps provide energy and keeps full for longer period of time.

You can check my two very unique Sabudana/Sago pearls/ Tapioca pearls recipes on the blog –

Sabudana khichdi cones

Jackfruit and sago pudding

What is Sabudana kheer | Indian Sago Pudding?

Is it easy to make Sabudana kheer | Indian Sago Pudding at home?

Of course yes. Like my Chawal ki kheer/Rice pudding, the recipe to make sago pudding is also super simple. So you can satisfy your sweet cravings with the help of this delicious Indian sago pudding recipe and enjoy with your whole family.

My other Fasting friendly recipes

It is time to discover your favourite upvaas/fasting/vart food. Try out these tasty and easy to make 18 best Fasting recipes.

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Sabudana kheer | Indian Sago Pudding

Rich and creamy vegetarian and gluten-free dessert, this Sabudana Kheer | Indian Sago Pudding recipe requires only 3 main ingredients i.e. Sabudana/Sago pearls/Tapioca pearls, milk and sugar.

Prep Time10 minutes mins

Cook Time20 minutes mins

Sabudana soaking time1 day d

Course: Dessert

Cuisine: Indian

Keyword: how to make sabudana kheer, indian sago pudding, Indian Tapioca milk pudding, sabudana kheer, Tapioca Pudding

Servings: 4

Author: Lata Lala

Ingredients

• 1 liter Full fat milk
• 1/2 cup sabudana/sago pearls
• 1/4 cup Water to soak Sabudana
• 1 tsp cardamom powder elachi powder
• 1 tablespoon Chironji/Charoli
• 1/2 cup sugar less or more adjust as per your taste
• 10 almonds sliced
• 10 pistachios sliced
• Few strands saffron for garnish
• Few Dried rose petals for garnish

Instructions

• To begin with, wash sabudana well under running water 2 to 3 times.
• After that soak this in enough water for 30 minutes. Then drain and cover it, keep aside.
• Let it rest for few hours or overnight. If you feel sabudana looks dry then just splash some water over it and fluff it with a fork.
• By the time Sabudana/tapioca will swell up and double in size.
• Next, take heavy bottom pan add milk, heat it on high flame.
• Once boiled lower the flame. Add soaked sabudana and allow to cook till sabudana turns transparent.
• Keep stirring it constantly to avoid sticking at bottom.
• Now add sugar and cardamom powder. Add charoli/Chironji, mix nicely.
• After nearly 15 minutes check the consistency of milk as by the time milk would have thickened.
• Check if the Tapioca is cooked well. Check this by mashing it between thumb and index finger.
• If not, cook for few more minutes. Finally add sliced pistachios, almonds (reserve some for final garnish). Turn off the flame, allow to cool.
• Serve this hot or cold (we prefer this hot) in individual serving bowls with remaining sliced pista, Almonds, saffron and dried rose petals.

Notes

1. Always use full fat milk and use the regular sized sabudana. Do not use nylon sabudana (large sized) or small variety of it to make this Indian Sago Pudding.

2. Soaking sabudana well in advance helps reduce cooking time.

3. This sabudana kheer has a tendency to thicken as it cools down. So before serving adjust the consistency by adding some milk or water when reheating.

4. To make kheer refined sugar free, use grated/chopped jaggery. Or use
finely chopped dates that are
preferably soaked in water and mashed.

5. Add these both options only after the kheer is cooked completely to prevent it from splitting the milk.

6. Once done, switch off the flame, add jaggery or dates, mix nicely and serve.

7. Make sabudana kheer with condensed milk as a sweetener once sabudana softens. It makes kheer even more rich and gives a beautiful caramel flavor.

8. To make this kheer vegan replace dairy milk with almond or coconut milk.

9. This is a great make ahead dessert. It stays good for upto 3 days in the refrigerator.

Step by step instructions and pictorial presentation to make Sabudana kheer | Indian Sago Pudding

To begin with, wash sabudana well under running water 2 to 3 times. After that soak this in enough water for 30 minutes. Then drain and cover it, keep aside.

Let it rest for few hours or overnight. If you feel sabudana looks dry then just splash some water over it and fluff it with a fork.

By the time Sabudana/tapioca will swell up and double in size.

Next, take heavy bottom pan add milk, heat it on high flame.

Once boiled lower the flame. Add soaked sabudana and allow to cook till sabudana turns transparent. Keep stirring it constantly to avoid sticking at bottom.

Now add sugar and cardamom powder. Add charoli/Chironji, mix nicely.

After nearly 15 minutes check the consistency of milk as by the time milk would have thickened.

Check if the Tapioca is cooked well. Check this by mashing it between thumb and index finger.

If not, cook for few more minutes. Finally add sliced pistachios,  almonds (reserve some for final garnish). Turn off the flame, allow to cool.

Serve this hot or cold (we prefer this hot) in individual serving bowls with remaining sliced pista, Almonds, saffron and dried rose petals.

You may check my other Dessert recipes.

Pro Tips

1. Always use full fat milk and use the regular sized sabudana. Do not use nylon sabudana (large sized) or small variety of it to make this Indian Sago Pudding.

2. Soaking sabudana well in advance helps reduce cooking time.

3. This sabudana kheer has a tendency to thicken as it cools down. So before serving adjust the consistency by adding some milk or water when reheating.