4 Ingredient Creamy Sabudana Kheer Recipe

• Creamy sweet treat

• Easy to make with simple ingredients

• Popular dessert for Janmashtami , vrat days and special occasions

About

Sabudana kheer, also known as sago kheer or sabudana payasam is spin on traditional kheer which substitutes rice for sabudana or tapioca pearls.  Sabudana is made from the starch of the cassava plant.

There is something about sabudana pearls that makes everyone happy!  It’s filling and somehow the little pearls are fun and different to eat with a unique texture. Best part is it is easy to make this delicious recipe.

This kheer is often referred to as an “ Indian pudding.”  It is usually served with a thinner consistency than pudding.  But, if you cook the milk long enough it will become thicker and more like tapioca pudding.

It can be made thick with a creamy texture or lighter and thinner depending on your preference.  All you have to do is adjust the amount of time you cook the kheer to match your personal preference.

You can definitely add this to your vrat recipes along with Sabudana Vada, Sing Pak, Sabudana Khichdi and Moraiyo Khichdi to make your fasting days more delicious.

Main Ingredients

Just four ingredients are needed for this kheer!  You can optionally top with dry fruits, but it is not necessary, so it is not a main ingredient.

Milk: Of course, the higher the fat content, the creamier the kheer.  So, full fat milk (whole milk) will be delish! But, you can use low fat milk as well.

Sabudana: Tapioca pearls make this recipe!  Rinse well (minimum 3-4 times) or until the water runs clear.  If you want to cut down on the cooking time you can soak them for 30 minutes and drain them well prior to cooking.  I do not do that.

Use a good quality sabudana.

TIP: Don’t skip on rinsing the sabudana very well.  The extra starch should be washed away for creamy kheer.

Sugar: Sugar is the most commonly used sweetener.  Feel free to substitute with other sweeteners like coconut sugar. I’ve heard of people using jaggery. If you are fasting, just make sure your substitute is upvas/vrat friendly.

Cardamom powder: This adds a yummy depth of flavor to the dish.  If you don’t like cardamom, feel free to skip it.

Garnish: Add rose petals, cashews, almonds or raisins to this sweet pudding

TIP: you could add a few saffron strands or rose water for more flavor!

How to Make

Rinse the sabudana 3-4 times then soak sabudana in water (just make sure there is about an inch of water above the sabudana) for 20-30 minutes.  Drain well.

Heat milk on medium in a pot on stovetop.  In about three minutes it will begin to warm and form tiny bubbles.

Add in sago pearls and stir.  Let heat 1-2 minutes. Mix in between twice.

Add in sugar and mix.  Let it heat up about 3 minutes.  Mix every 30 seconds.

Add in cardamom and mix.  Sabudana should look clear which is a sign they are cooked.  Turn off gas and remove pot from stove.

Optionally top with almond pieces / dry fruits and serve sabudana kheer.  Can be served warm or chilled.

TIP: Use a heavy bottom pan or non-stick pan

Making it Vegan

You can easily make this recipe vegan by substituting dairy milk with plant-based milk.

Don’t forget that if you want to make it upvas or vrat friendly you need to be mindful of the type of non-dairy milk you use! Almond milk and cashew milk or coconut milk are likely the safest ones to use during vrat.

Oat milk and pea milk are quite creamy and will give you a thicker kheer but are not good during vrat.   (Just make sure to adjust to your family preference for upvas or vrat. Every family follows slightly different rules.)

Storing

Sabudana ki kheer can be stored in airtight container in the fridge.  Since it is a dairy based dish, I would consume within 3-4 days.

Hope you enjoy this luscious sabudana kheer during the fasting season!  It is a great option for festival season.

Check out Quinoa Kheer or Vermicelli Kheer to try when you are not fasting.