Sabudana Kheer

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Sabudana Kheer is a delicious festive dessert made with sabudana (tapioca pearls) flavored with cardamom and saffron. It finds a place of pride in every menu during Navratri fasts and is a must try. Children too love the texture and flavor of this kheer.


  • Sago soaked, 1 serving spoon or 15 gm
  • Milk 300 ml
  • Saffron (kesar) 4-5 strands
  • 1 tablespoon of freshly grated coconut
  • Almonds (5-6), soaked and sliced
  • Sugar 2 teaspoon. (Minimal amount to your taste)
  • Green cardamom powder – ¼ teaspoon


  1. Soak the sabudana in water for 2 hours. Then drain and keep it aside.
  2. In the meanwhile, soak saffron flakes in ¼ cup of cold milk for 30 minutes
  3. Heat the milk in a deep pan and bring it to a boil.
  4. Add the sabudana pearls to it and keep stirring to avoid sticking of the sabudana at bottom.
  5. Cook on low heat till the milk thickens a little. Add grated coconut and saffron along with milk.
  6. Thinly slice the almonds.
  7. Boil till sabudana becomes soft and translucent.
  8. When the kheer starts to thicken, add sliced almonds, sugar and green cardamom powder.
  9. Serve it hot or chill and serve.


  • Sabudana kheer thickens on cooling. So, keep the consistency in mind in case you want to serve it cold.
  • One can even add 4-5 crushed makhana to the kheer, to thicken it.
  • Cashews, raisins, chiraunji or other seeds can be added to give crunch, flavours and increase the nutritional value of the kheer.

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