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  • Writer's pictureKomal Soni

Sabudana Kheer

💛 Ingredients 💛

  • 1/2 cup sabudana, rinsed and soaked for at least 3 hours

  • 4 cups whole milk (almond milk for vegan option)

  • 1 cup water

  • 4 tablespoons sugar (or as required)

  • Pinch of saffron strands

  • Pinch of cardamom powder

  • 1 tablespoon shredded almonds

  • 1 tablespoon shredded pistachios

💚 Instructions 💚

  • In a thick bottomed pan, add the sabudana and water.

  • Cover and cook for 10 minutes. (or until the sabudana is completely soft and translucent)

  • Add the milk to the pan and continue to cook.

  • Add sugar, saffron, and cardamom powder and simmer till the sabudana has cooked well for about 20 minutes on a low to medium flame by stirring often.

  • Switch off the heat and add pistachios and almonds.

  • Garnish with saffron strands.

  • Serve sabudana kheer hot or warm or chilled.


  • You can also use jaggery instead of sugar.

  • You can always add your choice of nuts and dry fruits. Or can simply skip it too.

  • You can also skip cardamom powder if you don't like it.

  • Sabudana kheer naturally thickens after cooling, so you can always adjust the consistency you want by adding more milk.

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