Instant Pot Sabudana Kheer

5 from 6 votes

Instant Pot Sabudana Kheer

Instant Pot Sabudana Kheer is a super comforting one-pot recipe that comes together in less than 30 mins (with soaked sago pearls) and uses a few simple ingredients. It can be served hot or chilled as it tastes delicious either way.

Prep: 10

Cook: 15

Rest: 4

Total: 4 25

Course: Dessert

Cuisine: Indian

Servings:

Calories: 500kcal

Author: Ruchi

Ingredients

SABUDANA KHEER INGREDIENTS

4 cups Half and Half Milk
½ cup Sabudana
¼ cup + 2 tablespoons extra Sugar
10-12 strands of Saffron
½ teaspoon Cardamom Powder
1 teaspoon Slivered Almonds
½ teaspoon Charoli Seeds optional
1 teaspoon Sliced Cashews
2 teaspoons Golden Raisins/Khismish

GARNISH WITH ASSORTED NUTS

US Customary - Metric

Instructions

SOAK SABUDANA

Rinse sabudana under tap water until the water runs completely clear.
Transfer the sabudana to a large bowl. Add 1 cup of water to sabudana. Just enough to cover them.
Cover and allow it to rest for 4-5 hours.
After 4 hours, Sabudana will become soft. Drain and set it aside

COOK KHEER

Turn the Instant Pot to ‘Saute mode.’ Once it displays ‘hot,’ add half and half to the insert.
Bring it to a boil. Keep a watchful eye on the milk as it may boil over.
PROTIP – You can substitute rich and creamy half-and-half for full cream milk (whole milk).
When the milk comes to a full boil, stir in soaked sabudana pearls/tapioca pearls.
Add sugar.
Add cardamom powder and mix to combine.
Turn the Instant Pot off. Close the lid and seal the pot. Press the Manual or pressure cook button and cook the Instant Pot Sabudna Kheer on High Pressure for 5 minutes with the pressure valve in sealing position.

TOAST DRY NUTS

Add ghee to a pan. Once hot, add raisins, cashews, almonds, and charoli seeds to the pan. Sauté the nuts for a minute over medium-low heat.
Once done, remove the nuts from the pan and transfer them onto a plate. Set it aside.

ASSEMBLE KHEER

Once the cooking time has elapsed, turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes, then do a quick pressure release. When the pin drops, carefully open the lid.
Stir in the dry nuts and mix to combine.
As the kheer cools, Sabudana pearls will absorb the milk, and the kheer will thicken. Add some warm milk to the kheer to adjust consistency.
Garnish with assorted nuts and serve.

Video

Notes

Frequently Asked Questions

Can we make sabudana kheer without soaking?

Sabudana needs soaking to reduce cooking time. Therefore, I recommend soaking it before to attain the softest sabudana pearls. However, if you prepare the kheer in an instant pot, then soaking can be skipped.

Can I refrigerate the sabudana kheer?

Yes, you can refrigerate the leftover kheer in an airtight container after cooling it completely.

Can I freeze the Sabudana Kheer?

I would not recommend freezing the sabudana kheer as it will lose its texture when thawed. It may even curdle and get spoilt completely.

Can we prepare sabudana kheer with jaggery?

Yes, you can prepare the sabudana kheer with jaggery. It is, in fact, a healthy alternative to sugar. But remember to add jaggery (crushed) only after cooking the kheer and cooling it.

Adding to hot kheer may curdle the kheer and ruin the recipe.

Can I prepare this kheer ahead of time?

Yes, this is an entirely make-ahead recipe. You can cool the prepared kheer and store it in the fridge in an airtight container. It stays fresh for 3- 4 days, though it will thicken in cold temperature.

Bring it to room temperature and add lukewarm milk to adjust its consistency to your preference.

How can I serve the Sabudana Kheer?

You can serve the sabudana kheer either warm or chilled, whichever way you prefer. Before serving, you can garnish with slivered nuts to adorn the dish.

Can I make this kheer on a cooktop?

Smooth and creamy in texture, with the lusciousness of sago (tapioca) pearls, this recipe can be cooked to perfection over a cooktop. To make this kheer on the cooktop —

Take a heavy-bottomed pan and add milk to it. Bring it to a boil.
Now, add the soaked sabudana pearls, sugar, and cardamom powder. Stir well.
When the mix begins to boil again, lower the flame and allow the kheer to simmer on the lowest setting for an hour.
Keep stirring intermittently to avoid settling of the sabudana pearls.
When the sabudana pearls turn translucent, it means your kheer is cooked.
Now, stir in the assorted nuts and combine well.
It’s time now to serve your delicious preparation garnished with slivered nuts!

Nutrition