Sabudaana Ki Kheer (Tapioca Kheer)

Total Time
Prep 30 mins
Cook 20 mins

This is an Indian dessert made with Tapioca I am posting for a request. Its from "A taste of Palace Life Royal Indian Cookery" by Manju Shivraj Singh foward by Her Highness the Raj Mata of Jaipur.

Ingredients Nutrition


  1. Wash the raisins, put them in a small bowl and cover with water.
  2. Leave to soak.
  3. Put the tapioca in a sieve and wash it under cold running water.
  4. Put it into the sauce pan with the milk and water and cook on a medium heat until it is soft.
  5. Stir in the sugar.
  6. Crush the cardamoms and add to the pan with the saffron and the drained raisins.
  7. Stir to mix, then simmer until the mixture is the consistency of oatmeal.
  8. Turn it into a serving bowl.
  9. Slice the almonds and sprinkle them over the top.
  10. Serve warm.


Most Helpful

This kheer is absolutely DIVINE!Saundana(sago) kheer happens to be one of my favourite desserts. I made this at 8:45 this morning(as soon as I woke up) and it was ready by 9:15am. My kitchen smells beautiful with the aroma of this kheer wafting through it! Today my dad will be fasting all through the day(for the soul of my late grandma to rest in peace). He is permitted to have only certain foods through the day, one of which, is sabudana. He is not allowed to have almonds or raisins today and so I had to omit these from this recipe. In my opinion, raisins should really be omitted from this kheer or they could be made an optional ingredient. I used low-fat milk to make this(to make it slightly guilt-free);-) Also, I used 6 green cardamoms(powdered in my mixer) and not just 2. The quantity of sugar in this is perfect. One important thing that I'd like to mention is that sabudana does not get soft very easily while cooking - it is pretty stubborn an ingredient! So, I soaked it in boiling hot water for 10 minutes before using it for this kheer. Another thing what I did was to keep checking if it had softened through the cooking process. I had to bring it to a boil four times and only then it was soft. Only after it was soft, I added in the sugar and then cooked it till the desired consistency. I Promise, I will make this often and my dad will be absolutely pleased to wake up from sleep and find this on the dining table! Thank YOU so much for a yummy dessert and for helping me out in the search for sabudana recipes.

Charishma_Ramchandani June 24, 2003

Exactly what I was looking for. This is really yummy. Nice balance of sweetness and spice. I washed and pre-soaked the tapioca and it cooked perfectly. I used low fat milk with no problems. Just like my mother used to make. Thanks very much !

Arvee January 23, 2009

This was okay, but terribly bland. I should have followed Charishma's lead and added six POWDERED cardamon pods instead of the three WHOLE ones that I used - I am sure it would have been much better. I soaked the tapioca in cold water (as instructed on my package.) As noted by the other two reviewers, it still took a lot of cooking to get it soft - but that's tapioca for you. I ended up adding quite a bit more milk than called for as it was getting terribly thick while the tapioca was still hard. I will make this again, but I will want to adjust the spicing considerably.

Jenny Sanders February 17, 2004

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