Sabudana Kheer Tapioca Pudding Instant Pot

Every region of India boasts its own unique version of traditional kheer, each offering distinct flavors and ingredients. Here are some popular kheer recipes: makhana kheer, rice kheer, lauki kheer, paneer kheer, vermicelli kheer, and more, perfect for celebrating festivals or special occasions. Today, I am sharing a delicious sabudana kheer recipe. Sabudana means Tapioca pearls, and Kheer means pudding in Hindi. Sabudana or tapioca pearls are a vrat (or fast) staple. You can make several dishes with sabudana like, sabudana khichdi, sabudana vada.

What is Sabudana Kheer?

Sabudana Kheer (also known as sabudana payasam) is a rich and creamy popular Indian dessert made from tapioca pearls (also known as sabudana or sago), milk, sugar, and flavored with cardamom, saffron, and chopped nuts. It is typically made during festive occasions or the fasting (vrat) period of Navratri.

Sabudana Kheer Ingredients

How to Make Sabudana Kheer

Prep

Rinse the sabudana in water 1-2 times and drain all the water. Soak the sabudana in 1 cup of water for 1 hour in a bowl.

Stovetop Method

In a heavy-bottomed pan, heat 1 tablespoon of ghee. Add chopped dry fruits like cashews, almonds, and pistachios, and roast them until they turn light golden. Then add raisins and fry them until they become plump. Remove the mixture from the pan and set it aside. Once the sabudana has soaked for 1 hour, drain and add them to the same pan and saute for a minute while stirring continously. Add the whole milk to the pan, give it a quick stir, and let it come to a boil. Then reduce the heat to low and let the milk simmer for about 10-15 minutes, stirring occasionally to prevent the tapioca pearls from sticking to the bottom of the pan. The milk will begin to reduce, and the sabudana will soften and get cooked. Stir in the sugar, and saffron milk. Cook for another 4-5 minutes or until the kheer thickens further, stirring occasionally. Lastly, add the cardamom powder, and roasted nuts. Mix well. Turn off the heat. Note: Sabudana kheer thickens as it cools down. Serve sago kheer warm or chilled.

Instant Pot Method

Clean the Instant Pot thoroughly – the steel pot, lid, and sealing ring. If you have an extra sealing ring for sweet foods, use it. Else, milk may curdle. Press Saute on the Instant pot, Heat 1 tablespoon of ghee, then add chopped dry fruits like cashews, almonds, and pistachios, and roast till it turns light golden. Then add raisins and fry till they turn plump. Remove and keep aside. Once the sabudana has soaked for 1 hour, drain and add them to the same pot and saute for a minute while stirring continously. Add the whole milk, and give a quick stir. Close the lid, and turn the pressure valve to the SEALING position. Set the pot to MANUAL/PRESSURE COOK (Low Pressure) and set the timer to 10 minutes. Once the pot beeps, let the pressure release naturally for 5 minutes, and then quick release the remaining pressure. Open the lid, then add the sugar and saffron milk, and stir well. Simmer for 4-5 minutes or until the kheer thickens further, stirring occasionally. If you don’t achieve the desired consistency, cook for an additional 2 minutes until it thickens a bit more. Note: Kheer thickens after cooling down or refrigeration. Lastly, add the cardamom powder, and roasted nuts. Mix well. Cancel Saute.

Storage Suggestions

Fridge: Sago kheer can be stored in an airtight container in the refrigerator for up to 2-3 days. Cool down completely before storing in the fridge. You may also pair sabudana kheer with poori or paratha; the combo tastes delicious. Do not freeze: Sabudana kheer does not freeze well; sabudana becomes mushy and loses its shape when thawed. Reheat: When you are ready to serve, add a little milk to thin the kheer and reheat it in the microwave or stovetop until it’s warm.

Variations of Indian Tapioca Pudding

Nuts: You can add any nuts of your choice to this tapioca pudding/kheer. Vegan Friendly: To make vegan-friendly tapioca pudding, substitute dairy milk with almond milk or full-fat coconut milk. Sweetener: You can replace refined sugar with organic powdered jaggery or brown sugar. Add fruits: After the kheer has cooled, you can add small pieces of fruit, such as mango and strawberries, for a fruity twist. Sago Kheer with condensed milk: To make richer sago kheer, Add ¼ cup of condensed milk and reduce the sugar appropriately.