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Sabudana kheer | How to make sabudana kheer

By swasthi , on July 19, 2020, 21 Comments, Jump to Recipe

Sabudana kheer – Creamy, delicious & thick pudding made with tapioca pearls, milk, sweetener & cardamoms. Sabudana is the hindi name for tapioca pearls & kheer refers to an Indian pudding. Sabudana is often used in Indian cooking to make various dishes like porridge, kheer, khichdi & vada.

sabudana kheer

Tapioca pearls or sabudana is made from tapioca root also known as cassava. These pearls are much known as sago in many languages.

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In Tamil they are called as Javvarisi, in Telugu sagubiyyam, in Kannada sabakki and in Hindi, Gujarati and Marathi it is known as sabudana.

Sabudana is a processed food and is a pure starch. It has no other nutrients in it except high carbohydrates and very low protein, vitamins & minerals. Hence they are combined with nutritious ingredients and cooked.

In India sabudana is widely used as a fasting food as it gives instant energy boost. This sabudana kheer is one such dish mostly made during religious fastings.

Sabudana kheer is a great summer food. It is considered to reduce the body heat and balance the body temperature. It is also given to babies and toddlers to boost energy.

If you are looking for ideas to feed sabudana to your baby then you can check here how to feed sabudana to your baby.

This kheer can be served chilled or warm as a dessert or as a breakfast.

More Indian sweets
Carrot halwa
Lauki halwa
Moong dal halwa

How to make it

To make sabudana kheer, tapioca pearls are first rinsed well and then cooked in water until they turn transparent. Then milk is added to it. It is further simmered until the entire kheer turns thick & creamy.

Lastly it is sweetened with either sugar or jaggery. Sabudana kheer is flavored with cardamom powder & garnished with various nuts.

I use regular whole milk to cook it. However almond milk or coconut milk can also be used.

To make sabudana kheer you can use any healthy sweetener like jaggery, palm jaggery or stevia etc. If using jaggery then make sure you turn off the stove before adding it.

How to make sabudana kheer

1. Rinse sabudana very well at least twice. Then pour water and begin to cook stirring often to prevent burning. You can also soak the sabudana first in hot water for 30 mins to reduce the cook time.

sabudana soaked in water for making kheer

2. When the sabudana turns transparent check if they are cooked through. You can bite a few and check. They should not be hard or chewy. Pour milk and mix.

cooked sabudana with milk for sabudana kheer

3. Continue to cook until they turn soft and light. Then add cardamom powder.

adding cardamom powder

4. Add sugar. I used brown sugar. You can also add jaggery. If you add jaggery to the boiling kheer it will curdle.

So to use jaggery turn off the stove & add the jaggery. Or make a jaggery syrup following the recipe notes and cool it completely. Then add it here.

adding sugar to make sabudana kheer

5. Boil until the kheer turns thick. It will thicken further upon cooling so turn off when it is of pouring yet thick consistency.

thick simmering sabudana kheer
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Serve sabudana kheer chilled or warm. Garnish with chopped nuts and saffron if you desire.

sabudana kheer

Tips to make sabudana kheer

  1. Soaking sabudana for 30 mins in hot water will cut down the cook time.
  2. Sabudana gets cooked faster in water than in milk so I cook them first in water until transparent then add milk.
  3. To make this kheer more richer and delicious, blend 10 to 12 blanched almonds, 1 pinch of saffron with half cup milk until smooth. Then pour it to the kheer towards the end. Simmer just for a few minutes.
  4. You can skip sugar completely and just add finely chopped dates to sweeten the dish. Do not cook once the dates are added as the flavor of the kheer changes.

More sabudana recipes
Sabudana khichdi
Sabudana vada

Sabudana kheer recipe

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sabudana kheer recipe

Sabudana kheer recipe | How to make sabudana kheer

Sabudana kheer is a simple, quick & cooling dessert made with tapioca pearls (sago), sugar, milk & cardamom powder. Serve it chilled or warm.  
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings2
AuthorSwasthi

Ingredients (1 cup = 240ml )

Ingredients for sabudana kheer

  • ¼ cup sabudana tapioca pearls (sago)
  • 3 to 4 tablespoons sugar or chopped dates or jaggery (refer notes)
  • 1 cup water
  • 1 cup milk (use more if needed)
  • 1/8 teaspoon cardamom powder elaichi powder
  • 1 tablespoon nuts chopped – almonds, pistas & cashews
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Instructions

How to make sabudana kheer

  • Add sabudana to a heavy bottom pot and rinse it very well.
  • Pour 1 cup water and cook them until transparent stirring often. 
  • You can also soak them for few hours to reduce the cook time.
  • Check the doneness by biting a few pearls. They should not be hard or chewy.
  • Pour milk and stir. Cook until they turn soft and light.
  • Add cardamom powder and sugar.
  • Stir and cook until the sabudana kheer turns thick to your liking. 
  • If needed add more milk & simmer. It usually thickens upon cooling.
  • Serve sabudana kheer warm or chilled. Garnish with chopped nuts. 
  • You can also fry the nuts and raisins in ghee and pour it over the kheer.
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Notes

If using dates, just add them towards the end. Cooking the dates will alter the taste of the sabudana kheer. I use medjool dates as they are softer.
You can replace sugar in the recipe with jaggery following this step:
Add jaggery and little water to a small pot. Heat it till it melts and filter to remove impurities. Cook till the syrup thickens. Cool this completely. Turn off the stove when the sabudana is cooked. Then add the jaggery to the kheer otherwise the sabudana kheer will curdle.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Sabudana kheer recipe | How to make sabudana kheer
Amount Per Serving
Calories 242 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 12mg4%
Sodium 59mg3%
Potassium 190mg5%
Carbohydrates 42g14%
Sugar 24g27%
Protein 4g8%
Vitamin A 200IU4%
Calcium 138mg14%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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Sabudana kheer recipe was originally published in April 2012. Updated May 2019 with new images.

Sabudana kheer for babies

Sabudana is cooling to the body so it is ideal to feed your baby during summers. We usually feed sabudana when the baby has a tummy upset or during teething.

Avoid it if your baby is suffering from constipation. Also avoid sugar and salt until your baby is one year old.

You can also add a piece of carrot to the sabudana kheer. Just blend the carrot with water or milk until smooth. When the sabudana is cooked pour the carrot puree and cook until you get the smell of cooked carrots.

Here are the 3 different ways I have followed to make sabudana kheer for my babies. As the baby grows move to the next method.

1. Sabudana powder (for 8+ months)

  1. Rinse sadubana well in water. Drain in a colander. Dry on a clean white cloth until completely dry.
  2. Then dry roast it well on a low flame. Cool and make a fine powder & dry again.
  3. Sieve if needed and store it in an air tight jar in the fridge.
  4. Use a teaspoon of this for every ¾ cup water. Cook until it turns slightly thick. Cool and feed. You can also add milk.

2. Sabudana kheer puree (for 8+ months)

The second method is to cook the sabudana kheer following the above method and then puree it in a blender.

3. Almond milk sabudana kheer (above 1 year)

  • 1.5 tbsp. small sago (sabudana/ saggubiyyam)
  • 4 to 6 Soaked Almonds (optional)
  • 45 ml Milk (optional, can use water instead)
  • 1 pinch Cardamom powder
  • 1 tbsp. organic Jaggery or sugar
  • 130 ml Water
  1. To make sabudana kheer for babies, wash sago and cook in water till they turn transparent.
  2. Grind the almonds with milk and cardamom.
  3. Pour the almond mixture in the cooked sago and cook it further till soft.
  4. Add jaggery and mix well. Switch off the flame. Do not cook after adding jaggery. Serve warm. If your baby cannot eat soft sago, then blend it to a puree in a blender when it cools down.
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Rhea says

    September 25, 2019

    Hi .I recently checked your whole blog I am amazed by the way everything is explained.. I am a new beginner in cooking and totaly blank about how to start and I need to know cooking it is important for my future life . Can you please suggest me how to start and what recipes should I start first. Please swasthi di

    Reply
    • swasthi says

      September 25, 2019

      Hi Rhea,
      Thank you! Glad you liked the blog! I would suggest you to look into this link Recipes for bachelors. Try to make some one pot dishes like pulao, khichdi, lemon rice, veg biryani as they are quick to make. Then you can also make poha & upma, sandwiches. Hope this helps. If you do not know whether a recipe is easy or not then you can post a comment here. I can guide you.
      🙂

      Reply
  3. Pp says

    August 25, 2019

    5 stars
    Hi
    I made sabudana kheer yesterday. Thanks for the recipe. Can savudana cause wheezing in babies? I gave this last evening to my 1 year old and he struggled wheezing the whole night. I gave him some adrakwali dalia in the morning. Seems to be better now. My question is can sabudana cause wheezing?

    Reply
    • swasthi says

      August 26, 2019

      Hi PP,
      Looks like your toddler got cold after eating sabudana kheer. Yes it can cause wheezing, cold & even phlegm if eaten cold especially if made with sugar. To avoid this we usually feed it luke warm and then avoid sugar. Instead use jaggery as it is warming to the body. Next time avoid feeding it in the night. Wishing him a speedy recovery.

      Reply
  4. Ann says

    August 25, 2019

    Hi Swasthi

    I love all your recipes. Would like to know if you use ponni raw rice. If so what brand is good. I always use basmati but people say not gud for daily use. How do you differentiate between old rice and newrice. Is sr murugan raw rice gud. Would appreciate a response asap.
    Thanks and regards.
    Ann

    Reply
    • swasthi says

      August 25, 2019

      Hi Ann,
      Thank you. Yes we eat ponni raw rice & parboiled, sona masuri raw & parboiled & basmathi. We use organic rice from mustafa. Not very particular about brands as long as they are organic. Earlier I had used murugan raw rice a few times. They are okay. Regarding the age of the rice, we usually enquire and buy. The men in mustafa guide us. For basmati rice, the harvest date is printed on the pack. We use lalquilla basmati old malai. Hope this helps.

      Reply
  5. Reena says

    June 28, 2019

    Hello swasthi di,
    I cannot find the carrot and sadudana recipe on your blog. My baby like it very much. Please give me the recipe. Can I give sabudana for dinner? My baby is 11 months. Thank you di

    Reply
    • swasthi says

      June 28, 2019

      Hi Reena,
      That recipe is not available on the blog anymore. I can give you the link tomorrow. Just blend half carrot smooth with some water and pour it to the sabudana when it is cooked light and transparent. Yes you can give it for dinner but not daily. Avoid during monsoon and winters. Hope this helps.

      Reply
    • swasthi says

      June 28, 2019

      Reena,
      I have updated the method of making carrot sabudana kheer in the above post. Hope this helps

      Reply
  6. Zakira says

    May 13, 2019

    5 stars
    Hi swasthi,
    Wow your recipes are truly healthy. Love your thoughts on using dates for sabudana kheer. Never even thought of it. We tried it at home it was delicious 😋 . Thank you .

    Reply
    • swasthi says

      May 14, 2019

      Hi Zakira
      You are welcome. Thanks for comment. Glad you loved dates in sabudana kheer.

      Reply
  7. Meenakshi says

    January 12, 2017

    5 stars
    Hey Swasthi,
    Lovely sabudana kheer. My 11 months old baby loves the almond sabudana kheer. Have been feeding this for 3 days in a row. Would you recommend continuing for another 2 to 3 days?

    Reply
    • swasthi says

      January 13, 2017

      Hi Meenakshi,
      Wow! Glad your baby loved it. It should be fine.

      Reply
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  9. alsaa says

    May 17, 2016

    pls swasthi reply soon waiting for breakfast idea for my 3 year 1mnth daughter

    Reply
    • swasthi says

      May 17, 2016

      Hi Alsaa
      Please go through this breakfast recipes link for ideas. I suggest high protein foods made with egg or dal for breakfast. You can try moongdal dosa, egg paratha, dal paratha, boiled chana or steamed sprouted green gram tossed with olive oil, veggies, pepper, sesame seeds. There are lot of ideas on the link. You can check. You may also like these kids collection. You can also check these lunch box recipes

      Reply
  10. alsaa says

    May 13, 2016

    sorry to disturb u again mam but how to make chart coz I’m the mad rush of waking the children getting them ready for school it’s very confusing what to give them for breakfast and pack for school Tiffin . also mam is it good to give paratha for breakfast.plus mam tell us very nutritious breakfast. my daughter is 3 + years old

    Reply
    • swasthi says

      May 16, 2016

      Hi Alsaa
      Yes you can give them paratha, . I will tell u in detail about the breakfasts on the food chart post (to your comment)

      Reply
  11. alsaa says

    May 11, 2016

    hi swasthi I m 7months pregnant can I drink this. also mam pls it’s a request my daughter is 3+ Pls give me some healthy and super nutritious breakfast for her. coz it’s very confusing early in d morning.

    Reply
    • swasthi says

      May 12, 2016

      Hi Alsaa
      Yes you can drink it but not too often. sago is loaded with carbs and no other nutrition. Prepare with almond milk and have it twice in a week. Please check the baby toddler link on the menu bar for recipes

      Reply
  12. schmetterlingwords says

    May 30, 2012

    Woww Wowww…. This Almond Sago is indeed a wholesome food… and jaggery gives the needed taste… sure to be a hit with toddlers… Thank you for linking this with Healthy Morsels – Baby and Toddler Foods 🙂

    Reply
  13. Roshni says

    April 29, 2012

    Even I would love a bowl of this.. thanks for linking to event

    Reply

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