sabudana kheer recipe

Sabudana Kheer Recipe

Course Dessert
Cuisine Andhra, Hyderabadi, South Indian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Author Bindu


  • 150 g or ¾ cup Sabudana/Saggubiyyam/Tapioca
  • 150 g jaggery
  • 600 ml milk
  • ½ cup or 150 ml sweetened condensed milk
  • 3 cardamoms
  • 2 tbsp ghee
  • 150 ml water for jaggery syrup
  • 10 almonds
  • 10 cashew nuts
  • 2 tbsp raisins
  • 4 pistachios
  • 10 pieces coconut thinly sliced


Soaking Sabudana

  1. Soak sabudana for 30 minutes.
  2. Rinse for once before using.

Boiling Sabudana

  1. Take soaked sabudana into a vessel, add water up to 1-inch above the level of Sabudana.
  2. Bring to a boil.keep mixing continuously.otherwise, it may stick to the bottom of the vessel.
  3. when it starts to boil turn the flame to medium and cook until the outer layer of the sabudana seems to be transparent.

Making the Jaggery Syrup

  1. Put the jaggery in a vessel and pour water.
  2. Keep it on a high flame and cook until it starts to bubble.

  3. Once when it starts bubbling, keep stirring.
  4. Cook until the syrup turns greasy.That means when you touch the syrup you should feel like touching the oil.

  5. Turn off the heat when the syrup turns greasy.keep the syrup aside.

Making Nuts Powder

  1. Put the almonds, cashew nuts and cardamom in a grinder and make into a fine powder.

Making Sabudana payasam

  1. Pour milk into a vessel and bring to a boil.
  2. When the milk starts to boil, add boiled Sabudana, mix well and cook for 2-3 minutes on medium heat.
  3. Add the sweetened condensed milk, nuts powder and mix well.
  4. Cook for 2-3 minutes on simmer and turn off the flame.
  5. Let it rest for 3-5 minutes and then mix the jaggery syrup and Kheer together.

  6. Serving
  7. melt ghee in a small pan.
  8. Add the chopped cashew nuts, raisins, almonds, thinly sliced coconut and roast for a minute.
  9. put them on the sabudana kheer and serve hot and serve chilled.