Sabudana Kheer, also known as Sago Pudding, is a creamy Indian dessert made with soaked sabudana (tapioca pearls) simmered in full-cream milk, sweetened with sugar, and gently flavoured with cardamom.
The best part? I like to add a handful of roasted nuts while the milk is thickening—they release a warm, nutty aroma that deepens the flavour beautifully. I always save a...
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Rinse sabudana 2–3 times until the water runs clear. Soak in just enough water (approx. 1-1.25 cups) to cover them. Let it sit for 4–5 hours or overnight. Once soft and puffed up, drain any excess water.
Heat ghee in a small pan. Add the chopped nuts and roast them until golden and aromatic. Set aside.
In a heavy-bottomed pan, bring the milk to a gentle boil. Add the soaked sabudana and cook on medium heat for 8-10 minutes, stirring occasionally, until the pearls turn translucent.
Dissolve the milk powder in warm milk, ensuring there are no lumps. Add this mixture to the simmering kheer and stir well.
Add sugar, cardamom powder, and 3 tablespoons of the roasted nuts (reserve 1 tablespoon for garnish), along with saffron strands if using. Continue to cook on low to medium heat, stirring continuously. Let the kheer simmer until the milk thickens slightly to a smooth, pourable consistency—it will thicken further as it cools.
Garnish with extra nuts and serve warm or chilled.
Use any nuts you like – almonds, cashews, pistachios, raisins or a mix.
No saffron? Add a pinch of turmeric powder for a natural golden colour.
For a richer aroma, add 1–2 drops of rose water or kewra essence at the end.
Adjust the consistency of the kheer – add warm milk if it gets too thick.
Stir often while cooking to prevent the sabudana from sticking to the pan.
Can I use low-fat milk instead of full-cream milk?
Yes, you can use low-fat milk, but the kheer will be less creamy.
How can I make the kheer vegan?
Use almond or coconut milk instead of dairy milk and replace ghee with coconut oil.
Can I prepare sabudana kheer in advance?
Yes, you can prepare it in advance and store it in the refrigerator. Add a splash of milk before serving to loosen it up.
What can I use instead of sugar?
Instead of sugar, you can sweeten the kheer with jaggery, condensed milk, coconut sugar, or maple syrup. ➤ If using jaggery, add it after turning off the heat to avoid curdling the milk. ➤ For a richer taste, try condensed milk—just reduce the amount of sugar accordingly. ➤ For a vegan or refined sugar-free version, opt for maple syrup.
How do I prevent the sabudana from clumping?
Ensure the sabudana is well-soaked and stir continuously while cooking.
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