Sabudana Kheer With Rose And Dry Fruits | How To Make The Best Sabudana Kheer

Sabudana Kheer, How to make best kheer, Indian sweets, Instant pot, Sabudana recipes, Diwali, Navratri

5 from 15 votes

Sabudana Kheer With Rose And Dry Fruits | How To Make The Best Sabudana Kheer

Sabudana Kheer is a popular, decadent, creamy, and classic Indian sweet or pudding dessert prepared using tapioca or sago, milk, and sugar. Kheer can be prepared in less than 30 minutes.

Prep Time5

Cook Time20

Total Time25

Course: Desserts, Snack

Cuisine: Andhra Pradesh, Asian, bengal, Delhi, Hyderabad, Indian, Karnataka, kolkata, Maharashtra, north indian, punjabi, South Indian, Tamil Nadu, Telangana

Diet: Vegetarian

Servings: servings

Calories: 205kcal

Author: Kushi

Ingredients

½ cup Sabudana (Tapioca Pearls or Sago)
1 ½ cups Water
1 ½ cups Milk (Use coconut or any non-dairy milk for vegan version)
½ cup Sugar (adjust accordingly)
2 tablespoon Cashews
2 tablespoon Almonds or Badam
2 tablespoon Pistachios
1 tablespoon Raisins
2 tablespoon Dried rose petals (Use food-grade rose petals. Roses available commercially are sprayed with insecticides, so beware)

Instructions

Sabudana Kheer On Stovetop

Wash sabudna and soak them in water for 2 hours. This step is optional but mainly done so that cooking time is reduced.
Meanwhile, in a nonstick pan on medium to low flame, you can dry roast almonds, pistachios, and cashews till they become aromatic. Keep this aside.
2 tablespoon Cashews, 2 tablespoon Almonds, 2 tablespoon Pistachios
In a pan or pot on medium flame, add sabudana and 1.5 cups water and cook till sabudana becomes semi-transparent and is 90% cooked through. Keep stirring to avoid them from burning at the bottom. You can take a few sabudana pearls and check if they have started becoming soft. Sabudana pearls should not be dense or hard. You can check my video on how to make sabudana kheer
½ cup Sabudana, 1 ½ cups Water
Once the sabudana has almost cooked through, add milk and bring it to a boil and cook till sabudana becomes soft and transparent. Keep stirring during the process – as the starch from sago and milk fats can settle at the bottom and burn.
1 ½ cups Milk
Now add sugar, start with ¼ cup and adjust accordingly. I have added ½ cup as this gave the right amount of sweetness to the kheer.
½ cup Sugar
Finally, add the roasted nuts (from above), raisins, rose petals, and simmer for another 2 to 3 minutes. Switch off the flame.
1 tablespoon Raisins, 2 tablespoon Dried rose petals
Rose-flavoured Sabudana Kheer is now ready. Serve hot or cold, and enjoy!

INSTANT POT SABUDANA KHEER

Wash sabudana and soak them for 30 minutes in 1 ½ cups of water in your Instant Pot (IP). Make sure your instant pot is switched off 🙂
Switch on the instant pot and simmer for 4 to 6 minutes in saute mode till the sabudana or tapioca pearls become semi-translucent. They should not be hard or dense to touch.
Now add 1 ½ cups of milk, another ¼ to ½ cup water, stir well, and close your IP with the lid.
Press the pressure cook button and set the pressure to low. Cook for 10 minutes with pressure valve in sealing position.
Let the pressure release naturally for 5 minutes, then do a quick pressure release.
Open the lid, set IP to saute mode, add sugar starting with ¼ cup and adjust to taste.
Add roasted dry fruits and nuts, rose petals, and simmer for another 2 to 3 minutes, and you are done.

Notes

Keep stirring while preparing sweets like this to avoid burning at the bottom, and always cook on medium to medium-low flame.
I have cooked sabudana in water first and then in milk because sabudana cooks faster in water.
You can even soak sabudana water in hot water for 30 minutes.
Adjust the amount of sugar to taste.
Cooking time varies depending on the pan you use and the intensity of the flame.
Kheer thickens as it cools down. You may add water and adjust the consistency accordingly.
Vary the amount of nuts to taste.
Instead of dried rose petals, you can add flavorings like cardamom (elaichi) or saffron (kesar).
I use whole milk to make a rich kheer. But for a light version you can even use low-fat milk, skim milk, half and half, etc.
You can even make kheer using condensed milk. In this case, entirely skip the sugar or adjust its amount accordingly.
If sabudana breaks, don’t worry. You may have overcooked, but it will only make your kheer more creamy and thick and tastes equally good.

Nutrition