Sabudana Kheer Recipe

Hare Krishna Sabudana Kheer is a creamy pudding made with tapioca pearls, milk, and sugar.

Sabudana Kheer Recipe offered to Krishna in a traditional bowl, garnished with a tulsi leaf.

Often enjoyed during fasting, this delicious and light dessert is perfect for any occasion and is a favorite offering to Krishna.

Serving Suggestions

Hare Krishna Sabudana Kheer can be enjoyed with:

  • Nuts: Garnish with chopped nuts for added richness.
  • Cardamom: Sprinkle a little extra cardamom powder for a burst of flavor.

These serving suggestions enhance the taste of meals and foster a sense of community and togetherness when shared with fellow devotees.

Recipe Yield

This recipe makes approximately 6 servings. Serve it warm or chilled for the best taste and texture.

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Sabudana Kheer Recipe

Hare Krishna Sabudana Kheer is a light and satisfying dessert, inspired by the principles of bhakti yoga. This kheer recipe uses tapioca pearls, milk, and sugar to create a creamy and flavorful pudding that can be enjoyed at any time of day. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.

  • Author: Chandra-Vadana Chaitanya das
  • Prep Time: 10 minutes (plus soaking time)
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Desserts & Sweets
  • Method: Simmering
  • Cuisine: Indian
  • Diet: Vegetarian

Ingredients

Scale

For the Kheer:

  • 1/2 cup sabudana (tapioca pearls) (100g)
  • 4 cups whole milk (960 ml)
  • 1/2 cup sugar (100g)
  • 1/4 teaspoon cardamom powder
  • A few strands of saffron soaked in 2 tablespoons warm milk
  • 2 tablespoons chopped nuts (cashews, almonds)
  • 2 tablespoons yellow raisins

Instructions

  1. Soak the Sabudana: Rinse the sabudana thoroughly and soak it in water for 2-3 hours or until the pearls swell and become soft. Drain and set aside.
  2. Cook the Sabudana: In a heavy-bottomed pan, bring the milk to a boil. Add the soaked sabudana and reduce the heat to low. Simmer, stirring occasionally, until the sabudana becomes transparent and the milk has thickened. This process may take about 20-25 minutes.
  3. Sweeten the Kheer: Add sugar, cardamom powder, and saffron milk to the cooked sabudana mixture. Continue to simmer for another 5-7 minutes, stirring frequently, until the sugar is dissolved and the kheer reaches your desired consistency.
  4. Add Nuts and Raisins: Stir in the chopped nuts and yellow raisins. Mix well and remove from heat.
  5. Serve Warm or Chilled: Serve the sabudana kheer warm or chilled with your favorite side dish.

Notes

  • Variation: Add a few drops of rose water for a fragrant twist.
  • Storage: Store any leftover kheer in an airtight container in the refrigerator for up to three days. Reheat or serve chilled.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 200 kcal
  • Sugar: 18g
  • Sodium: 40mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 20mg

Hare Krishna Maha Mantra