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Sabudana Kheer Recipe|How to make Sabudana Kheer | Sago Pearl Pudding with Vegan Options

Updated: May 9, 2021

Sabudana kheer is a sweet pudding made with sago, milk, and sugar. It is a popular Indian sweet made on Hindu fasting days. I make this pudding even though I am not fasting as it's healthy, rich, and full of nutrients from Sago Pearls, milk, and nuts.

This recipe is very easy to make and my favorite way to enjoy Sago/Tapioca Pearls. Hope you enjoy making this recipe.

Ingredients (Serves 6)

  • 1 cup sabudana or sago (tapioca pearls) – for a thicker kheer, you can add ⅔ sabudana

  • 4 cups whole milk

  • 4 cups water

  • 8 to 10 tablespoons sugar or raw sugar – add as required

  • 1 teaspoon cardamom powder or 4 to 5 green cardamoms crushed in a mortar-pestle

  • 4 tablespoon chopped cashews

  • 1 tablespoon raisins

  • 6 to 8 saffron strands for garnish – optional

Soaking Sabudana

  • Rinse the sabudana pearls until the water runs clear of the starch.

  • Take a thick bottomed pan or saucepan in which you will be making the kheer.

  • Add the rinsed sabudana pearls and water to the pan.

  • Cover and let the pearls get soaked in the water for 15 to 20 minutes.

Making Sabudana Kheer

  • Later keep this pan on the stovetop and begin to cook the sabudana pearls.

  • Meanwhile, heat or warm the milk too. No need to boil the milk.

  • After 4 to 5 minutes, add the milk to the pan and continue to cook.

  • Add sugar and cardamom powder and simmer till the sabudana have cooked well for about 20 to 25 minutes on a low to medium flame.

  • Keep on stirring often so that the kheer or the cooked sabudana does not stick to the bottom of the pan.

  • Switch off the heat and add cashews and raisins.

  • Garnish with saffron strands.

  • Serve sabudana kheer hot or warm or chilled.


  • Soaking: You can choose to soak sabudana in water for 2 to 3 hours. Soaking sabudana reduces the cooking time of the kheer.

  • Cooked sabudana texture: Sabudana should be soft, slightly sticky, and look translucent after they have been cooked really well. They should not be hard or dense.

  • Choose the right sabudana: Use the regular-sized sabudana available in the market. Do not use nylon sabudana which comes in large size as well as small size.

  • Nuts: You can always add your choice of nuts and dry fruits. You can even skip adding the nuts, dry fruits altogether.

  • Flavorings: You can experiment and add any bright or floral flavors like orange extract, rose water, screw pine water, vanilla extract, lavender extract, cinnamon powder, or anything you fancy.

  • Sweeteners: In place of sugar, you can add any sweetener. If using jaggery, palm sugar, palm jaggery, or coconut sugar, when the kheer is done, place it on your kitchen countertop for 4 to 5 minutes. This will cool it a bit. Add grated or chopped jaggery, palm sugar, coconut sugar, or palm jaggery. Mix and serve.

  • Vegan option: Follow these steps with almond milk – first cook sabudana pearls in water until they are completely softened. Add almond milk, sugar and gently heat to a slight simmer. Do not boil. Finish off with the cashews and raisins. If adding coconut milk, let it become warm or get heated gently and do not boil.

  • Storage: Leftover kheer can be refrigerated for 2 to 3 days.

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