Sabudana Kheer
Sabudana Kheer is one of India’s popular recipe and is usually prepared as a dessert during festivals. Here is my vegan version of that recipe and made in Instant Pot.
Servings: 4 people
Calories: 393kcal
Equipment
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.
Nutrition
Serving: 1cup | Calories: 393kcal | Carbohydrates: 33g | Protein: 3g | Fat: 26g | Saturated Fat: 22g | Sodium: 16mg | Potassium: 299mg | Fiber: 2g | Sugar: 41g | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg