Sabudana Kheer

By Aayushi Manish  |  12th Feb 2016  |  
5 from 1 review Rate It!
  • Photo of Sabudana Kheer by Aayushi Manish at BetterButter
Sabudana Kheerby Aayushi Manish
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About Sabudana Kheer Recipe

A yummy festive dessert.

Sabudana Kheer, a marvellous creation to spice up your day. Sabudana Kheer is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingSabudana Kheer is just too tempting. This amazing recipe is provided by Aayushi Manish. Be it kids or adults, no one can get away from this delicious dish. How to make Sabudana Kheer is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Sabudana Kheerby Aayushi Manish. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Sabudana Kheer is just the appropriate recipe to serve as many as 5. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

Sabudana Kheer

Ingredients to make Sabudana Kheer

  • sabudana 1 cup
  • Milk 4 cups
  • sugar 3/4 cup
  • Assorted nuts 1/4 cup
  • cardamom powder 1/2 tsp
  • saffron soaked few strands
  • water 1/4 cup

How to make Sabudana Kheer

  1. Wash & soak Sabudana for at least 30 minutes or till it becomes double in size.Heat a pan add water then milk,once it comes to a boil add Sabudana & cook on med-hi flame till pearls become translucent.add sugar & stir continuously.
  2. Cook till desired consistency is achieved, add saffron & cardamom powder.Turn off heat.
  3. Garnish with nuts.Serve Hot/cold

My Tip:

crush saffron and soak in warm milk.

Reviews for Sabudana Kheer (1)

Deepika Purushothaman3 years ago


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