Tips To Make Sabudana Kheer: A Monsoon And Upwas Favourite
Image Credit: Freepik

Monsoon cravings can range from hot pakoras with chai to warm desserts that can be had without creating a big mess! Sabudana kheer comes to the rescue at such times to satisfy your sweet tooth! It is a traditional pudding made from sabudana (tapioca pearls), milk, and mild sweeteners that has been a staple dessert and fasting dish in Indian households for decades. 

Sabudana kheer is mildly sweet, and it melts in the mouth easily without you realising you have gulped down a spoonful of it. It is not only a favourite during upwas but also a soothing dessert for rainy evenings. Sabudana kheer is also rich in carbohydrates, thanks to sabudana, and protein, thanks to milk. It provides quick energy while being gentle on the stomach.

While it may seem like a simple dish, the difference between a good sabudana kheer and a great one often lies in the small details. Here are some tips and tricks that will help you make the perfect bowl every single time.

Video Credits: Aarti Madan/ YouTube

Tips And Tricks For The Perfect Sabudana Kheer

Prep The Sabudana Right

The key to getting a smooth and luscious sabudana kheer is properly prepared sabudana. Firstly, wash the pearls thoroughly under running water to remove surface starch. Then soak them for 4-5 hours or overnight to ensure even cooking and a soft texture. One of the most common issues with sabudana kheer is the pearls sticking together. To prevent this, cook the soaked sabudana in a little water first until they turn translucent. Only then add them to the milk and simmer gently. Stirring regularly also helps keep the pearls separate.

Natural Sweeteners And Get Creaminess Without Extra Calories

During upwas, many people prefer using jaggery, coconut sugar, or date puree instead of refined sugar. Adding these alternatives not only brings richness to the kheer but also adds nutrients like iron and antioxidants. If you are aiming for a rich and creamy texture without adding cream or full-fat milk, simmer the kheer on a low flame for some time. This reduces the milk naturally, enhances flavour and gives the dessert a thicker consistency.

Enhance The Flavour And Adjust Consistency

Traditional flavourings like cardamom powder and saffron strands lend a fragrant aroma and beautiful golden hue to sabudana kheer. Garnishing with lightly toasted almonds, cashews, or pistachios adds both crunch and visual appeal. Sabudana kheer thickens as it cools. If you prefer a runnier consistency, add a little warm milk before serving. For those who enjoy a pudding-like texture, refrigerate the kheer and serve it chilled.

Pro-Tip

You can prepare sabudana kheer a few hours in advance and store it in the refrigerator. It tastes equally good cold and is an excellent option when hosting guests during monsoon evenings or festive upwas meals.

Serving Suggestions for Sabudana Kheer

  • Festive Upwas Treat: Garnish with toasted coconut flakes and a mix of chopped dry fruits for an indulgent touch.
  • Seasonal Variation: Blend in mango pulp during summer for a fruity sabudana kheer with a tropical twist.