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    You are in: Home / Recipes / Sabudaana Ki Kheer (Tapioca Kheer) Recipe
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    Sabudaana Ki Kheer (Tapioca Kheer)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    1Steve's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

    • on June 24, 2003

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 29, 2009

      45

    • on January 23, 2009

      55

      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 !

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Sabudaana Ki Kheer (Tapioca Kheer)

    Serving Size: 1 (206 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 238.3
     
    Calories from Fat 40
    16%
    Total Fat 4.4 g
    6%
    Saturated Fat 2.7 g
    13%
    Cholesterol 17.0 mg
    5%
    Sodium 61.0 mg
    2%
    Total Carbohydrate 46.1 g
    15%
    Dietary Fiber 0.2 g
    1%
    Sugars 18.4 g
    73%
    Protein 4.1 g
    8%

    The following items or measurements are not included:

    green cardamoms

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