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+ servings
A cup of  Kheer and Pudding
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5 from 8 votes

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.
Prep Time10 mins
Cook Time20 mins
soaking time10 mins
Total Time30 mins
Course: Dessert
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free
Difficulty: Easy
Servings: 4 people
Calories: 393kcal




  • 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.



  • 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.


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