I am sharing a recipe that goes back to the basics of Indian desserts but prepared with the Instant Pot. Tapioca pudding a.k.a Sabudhana Kheer. This is one of India’s popular recipes and is usually prepared as a dessert during festivals.
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The original recipe is made by boiling the tapioca pearls in milk, with sugar and cardamom. However, my vegan variation with the Instant Pot is a refreshing look at this old-time recipe.
A little of memories from the past….When I was little I remember my mother use to make this kheer and I liked it chilled than when it was warm. The traditional way of serving this recipe is warm after a sumptuous meal, but the chilled version can be equally good when the cashews soak up all the flavor. The vegan version isn’t that much different apart from the substitution of milk with coconut milk.
I have not tried any other plant-based milk because the flavor from coconut is a big part of this recipe. This comes close to the other Kheer recipe from my childhood that is prepared with milk, sugar, and split yellow mung beans.
What is Sabudana?
Sabudana balls are translucent spheres; a product of tapioca, a starch extracted from the cassava root. There is probably a place where I was, this is called “Sabakki”. Another popular name is “Sago” and “Tapioca pearls”.
Why should you use Instant pot?
The good part about using the instant pot is the fact that you have a one-pot solution to steam cook and prepare the sabudana kheer. Cooking the tapioca pearls in a traditional pressure cooker can be difficult at times, especially if the pearls are not cooked completely in one attempt. The instant pot makes it easy to cook them to perfection in 10 minutes. Tapioca pearls cook better after soaking them in cold water for about 10 minutes.
If you do not plan to use an Instant Pot, be sure to cook them for at least 3 whistles.
Useful tips
- Before soaking the tapioca pearls, wash them twice to remove the starch coating. Starch coating tends to make them sticky.
- I used canned coconut milk. You can also use fresh coconut milk to improve the taste.
- I used Jaggery to sweeten the sabudana Kheer. You can also use sugar or coconut sugar as a variation.
- Adding Saffron strands and garnishing cardamom powder and nuts brings a ton of authentic flavor to the dish.
- Sabudana kheer or tapioca pudding becomes thick after 30 mins at room temperature. You can add more milk if you prefer to eat thin consistency. Enjoy!
How to store soaked sabudana?
If you soak tapioca pearls but cannot use them one same day, just drain them and store them in an airtight container. Tapioca pearls stay good for up to 3 days. The finished kheer recipe stays good in the refrigerator for up to 4 days.
You may like my other instant pot recipes...Instant pot jam, Instant Pot Vegetable rice, etc.
If you’ve tried this recipe then don’t forget to leave a rating and let me know how you liked it in the comments below, I love hearing from you! Follow me on social media Facebook, Instagram, and Pinterest.
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📖 Recipe
Sabudana Kheer
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 cup sabudana - tapioca pearl
- 1 ½ - 2 cups of water
- 1 can coconut milk
- ¼ cup of sugar
- ½ cup jaggery
- 2 tablespoon cashews
- ½ teaspoon cardamom powder
- 3 -4 saffron strands
- Pinch of salt
Instructions
- Soak the clean and rinsed sabudana for 10 minutes.
- Drain them well and put them inside the instant pot and add 2 cups of water. Cook for 10 mins under high pressure (manual mode).
- Use the natural release method to let them cook and open the lid.
- Press the “saute” setting and add 1 can of coconut milk, 2 tablespoon cashews, a ½ cup of jaggery, 4 saffron strands. Stir well.
- Add a few more teaspoons of sugar, if you prefer it sweeter.
- After 2 mins of boiling add cardamom powder and switch the instant pot off.
- Let it cool a little and Sabudana kheer is ready! Serve hot or chilled.
Video
Notes
- Before soaking the tapioca pearls, wash them twice to remove the starch coating. Starch coating tends to make them sticky.
- I used canned coconut milk. You can also use fresh coconut milk to improve the taste.
- I used Jaggery to sweeten the Kheer. You can also use sugar or coconut sugar as a variation.
- Adding Saffron strands and garnishing cardamom powder and nuts brings a ton of authentic flavor to the dish.
- Sabudana kheer or tapioca pudding becomes thick after 30 mins at room temperature. You can add more milk if you prefer to eat thin consistency.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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Aarohi
Hi Uma,
Sabudana is a great source of fiber and has essential vitamins to maintain lower cholesterol levels... I love how you have make use of it in a kheer delicacy. I couldn't resist trying this myself. Thanks for vague less presentation.
Rupa
How many ounces of coconut milk?
Uma Raghupathi
Hi Rupa
I used 13.6 oz of canned milk. Hope you will like this recipe:) good luck 👍
Meena
This is a favorite kheer for my two little girls. I tried your recipe and it came out very good. I used whole milk
it was Perfect consistency. Thanks a lot for the recipe.
Uma Raghupathi
Great Meena! Thank you for your feedback! It’s nice to hear that your little ones are enjoyed too:)
Meena
This is a favorite kheer for my two little girls. I tried your recipe and it came out very good. Perfect consistency. Thanks a lot for the recipe.
Nisha
This is one of my fav kheer but I have never tried it with coconut milk. This is absolutely delicious and making it in instant pot must have made things easier.
Narmadha
I always make on open pot with milk. Love the use of coconut milk . Cooking with instant pot looks so breezy and easy. Should buy soon.
Uma Raghupathi
Thank you Narmadha. Instant Pot is great for all type of Indian recipes.
Swati
Love to cook most of the dishes in Instant Pot. It is great convenience. The kheer looks so creamy and delicious. Loved the video too.
Uma Raghupathi
Thank you Swathi!
seema sriram
This is a very useful recipe and I am so glad you have put the video link for the settings. when it comes to coconut milk sabudhana kheer it is such a big comfort.
Mayuri Patel
Such a satisfying and delightful dessert. I love how you've made it with coconut milk. Will try that next time I make it.
Uma Raghupathi
Thank you, Mayuri. Hope you will like it 🙂
Freda
Looks so creamy and delicious. Love making this kheer in the IP now, so convenient 🙂
Uma Raghupathi
Thank you, Freda! IP is so convenient for this type of kheer.
Shams
Hi Uma,
Kheer is one of my favourites food. I never heard before SABUDANA KHEER. Can't wait to try this recipe. Thanks for sharing.
Uma Raghupathi
Thank you, Shams. Hope you will like this.