By Aditi Saraswat
August 4, 2026
The perfection of sabudana kheer lies in its texture. If your sabudana kheer also gets clumped while cooking or turns sticky, follow these simple cooking tips to get a rich, creamy dessert in every bite.
Soak sabudana well until they turn soft, but not soggy. Over-soaking will make the pearls mushy, which will result in stickiness when cooking the kheer.
Boil the milk first, then add sabudana only when it is simmering. This helps in even cooking, and the kheer turns out creamy and lump-free.
Stir every few minutes while making the kheer, as it keeps the pearls separate, and also they do not stick to the bottom, resulting in clumps.
Add sugar only after you see the sabudana pearls have turned translucent. It helps in even cooking and also results in a smooth texture.
Lastly, add cardamom and a little ghee from the top. It enriches the fragrance and gives the kheer a richer mouthfeel.