Sabudana Kheer Recipe: A Classic Fasting Dessert with a Creamy Twist

Fasting during Navratri isn’t just about avoiding certain foods; it’s a way to cleanse your body and mind while celebrating devotion. Nine days of Navratri are dedicated to the worship of Goddess Durga and are observed with immense enthusiasm all over India.

It’s a time when you take a sattvik diet, give up grains and certain spices and indulge in vrat-friendly foods that are light yet nourishing. This year Sharad Navratri 2025 will start from March 30^th and with it comes the season of fasting and feasting.

Among the many vrat-special sweets Sabudana Kheer holds a special place. It’s a classic fasting dessert that not only satiates your sweet cravings but also keeps you energized throughout the day. Made with sabudana (tapioca pearls), milk and sugar this kheer is loaded with the warmth of cardamom, saffron and dry fruits.

Sabudana being high in carbohydrates gives instant energy and is a staple in Navratri meals. Whether hot or cold Sabudana Kheer is a comforting and simple dish that brings back memories of festive celebrations at home.

Recipe To Make The Classic Sabudana Kheer

Ingredients

• ½ cup sabudana (tapioca pearls)
• 2 cups full fat milk
• 2 tablespoons sugar (adjust to taste)
• 4-5 cashews, chopped
• 4-5 almonds, chopped
• 3-4 cardamom pods, crushed
• 5-6 saffron (optional)
• 1 teaspoon ghee
• 1½ cups water

Method

1. Rinse the sabudana 2-3 times under running water to remove excess starch. Soak it in 1 ½ cups of water for about 3-4 hours or overnight until the pearls turn soft and plump.
2. In a heavy bottomed pan, heat the milk on low flame. Let it boil while stirring occasionally to prevent burning.
3. Drain excess water from the soaked sabudana and add it to the boiling milk.
4. Stir and let it cook on low medium flame for about 10-15 minutes until the pearls turn translucent and soft.
5. Add sugar, cardamom powder and saffron (if using). Stir well.
6. Heat 1 teaspoon ghee in a small pan, add cashews and almonds, and roast until golden brown. Add the roasted nuts to the kheer and mix well.
7. Let it simmer for another 2-3 minutes then switch off the flame. Serve hot or cold garnished with few extra saffron strands and nuts.

Tips And Tricks To Make Creamy And Delicious Sabudana Kheer For Navratri

Rinse and Soak Sabudana Well

The key to a lump free, smooth kheer is how you prep your sabudana. Rinse the pearls under running water 2-3 times till the water runs clear—this removes excess starch and prevents clumping. Soak them in enough water to cover them (about 3-4 hours or overnight) so they become soft and plump without becoming mushy.

Use Full Fat Milk for a Creamy Taste

If you want that creamy taste, full fat milk is non-negotiable. It gives the kheer a thicker consistency and enhances the natural sweetness. Let the milk simmer on low heat before adding the sabudana this way the flavors will get deepened, and the milk won’t become watery.

Slow Cooking is the Best

Cooking sabudana on low heat allows it to release its starch into the milk and thicken the kheer naturally. Stir it frequently to prevent sticking and to make sure every pearl gets cooked evenly. The result is a smooth, creamy consistency that’s not too heavy.

Add Sugar Only After Sabudana is Cooked

If you add sugar too early, it can stop the cooking process and make sabudana chewy instead of soft. Wait till the pearls become translucent then add sugar. This small step ensures perfect sweetness without affecting the consistency.

Roast Nuts in Ghee for Extra Flavor

Dry fruits like almonds, cashews and raisins are more than just toppings—they add warmth and aroma to your kheer. Roast them in a tsp of ghee before adding them to the kheer. This will enhance their nutty flavor and make every spoonful of kheer even more sinful.

Add Cardamom and Saffron for the Real Deal

No Indian dessert is complete without the aroma of cardamom and saffron. Crush a few cardamom pods and soak saffron strands in hot milk before adding them. These will make it richer and give your kheer a festive feel.

Stir Constantly to Prevent Lumps

Sabudana tends to stick together as it cooks so stirring is a must. Use a wooden spoon and make sure you scrape the bottom of the pan to prevent burning. A well stirred kheer will always have a smoother finish without any lumps.

Let it Rest Before Serving

Freshly made sabudana kheer may seem a bit thin, but as it cools it will thicken naturally. Let it rest for 10-15 minutes before serving. If it becomes too thick, just add a splash of hot milk and stir it in to get the right consistency.