Sabudaana Ki Kheer Tapioca Kheer
Indulge in the creamy decadence of Sabudana Ki Kheer, a traditional Indian dessert that marries tapioca pearls, velvety whole milk, and aromatic cardamom for a truly irresistible sweet treat. This rich and luscious kheer, sweetened to perfection and infused with saffron strands for a golden hue, is elevated with the delightful crunch of roasted almonds, cashews, and plump raisins. A perfect dessert for festive occasions, fasting days, or anytime you crave a comforting bowl of sweetness, this tapioca kheer is easy to prepare with just a touch of ghee and pantry staples. Serve it warm or chilled and watch as its delightful texture and fragrant flavors captivate your senses.
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Recipe Information
Ingredients
- 1 cup Sabudana (tapioca pearls)
- 4 cups Milk (whole)
- 0.5 cup Sugar
- 4 pieces Cardamom pods (crushed)
- 2 tablespoons Almonds (sliced)
- 2 tablespoons Cashews (chopped)
- 2 tablespoons Raisins
- 1 teaspoon Ghee (clarified butter)
- 0.5 teaspoon Saffron strands (optional)
- 1 cup Water
Instructions
Wash the sabudana (tapioca pearls) under cold running water until the water runs clear to remove excess starch. Soak them in 1 cup of water for 30 minutes or until soft.
Heat 1 teaspoon of ghee in a deep, heavy-bottomed pan on medium heat. Lightly roast the cashews, almonds, and raisins for 2-3 minutes until golden brown and aromatic. Remove and set aside.
Add the milk to the same pan and bring it to a gentle boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.
Once the milk starts boiling, reduce the heat to low and add the soaked sabudana, along with any remaining water. Stir well to avoid lumps.
Cook the sabudana in the milk on low heat for 15-20 minutes, stirring frequently, until the pearls turn translucent and soft. The milk will thicken as it simmers.
Add the sugar and crushed cardamom pods, mixing well until the sugar dissolves completely. Let it simmer for another 5 minutes.
Stir in the roasted nuts, raisins, and saffron strands (if using). Allow the kheer to cook for another 2-3 minutes to meld the flavors.
Turn off the heat and let the kheer cool slightly. It will thicken further as it cools.
Serve the sabudana ki kheer warm or chilled, garnished with additional nuts if desired.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 412 mg | 18% | |
| Total Carbohydrate | 356.1 g | 129% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 174.8 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 12.4 mcg | 62% | |
| Calcium | 1221 mg | 94% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1744 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
