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A creamy, delicious, gluten free, rich pudding enjoyed during fasting days or whenever you feel its kheer time.
5 from 11 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine Indian
Servings 2 PEOPLE


  • ¼ cup sabudana, tapioca pearls
  • cups fresh milk
  • saffron, a few strands
  • ½ tsp cardamom powder
  • ¼ tsp nutmeg powder
  • 2-3 tbsp chopped nuts of yoru choice
  • 4-6 tbsp sugar


  • Soak the sabudana in water for at least 1 hour or more. Drain into a sieve and wash under running water.
  • Heat the milk in a heavy bottomed saucepan. Stir occasionally so it does not burn at the bottom. 
  • When the milk comes to a boil, add the sugar and the soaked sabudana and stir gently. 
  • The kheer is done when the sabudana becomes transparent and floats to the top.
  • Take the pan off the heat. Add the spices and nuts. 
  • Let it cool or serve immediately.
  • When the kheer becomes cold, the consistency becomes thicker. 


  • Put the kheer in the fridge to cool. Serve it with grapes, pomegranate, mixed fresh fruit, etc.
  • The amount of sugar can be adjusted according to your taste. Can opt for honey, maple syrup, stevia, jaggery, etc.
  • Make it  a day ahead. The flavours of the spices and saffron infuse well when left overnight in the fridge.
  • For a much thicker consistency of kheer use more sabudana - about ½ cup more.
  • If the kheer becomes too thick, add a little milk to it.
  • This kheer can be served hot also.
Keyword ekadashi, fasting food, gluten free, kheer, pudding, sabudana, tapioca pearls