Minute Indian Tapioca Pudding – Sabudana Kheer
Despite my best efforts, I missed dinner tonight but I did make dessert. All thanks to that fact that I soaked some tapioca or sabudana before leaving home. I came home and made the quickest and simplest variation of Sabudana kheer or payesh.
The Story of my Sabudana Kheer
Sabudana Kheer or Payesh, is simple and soothing. It is one of the easiest desserts my grandmother made, usually to finish her Thursday fasts. It is not uncommon for most Indians to pick a day to fast through the day, and end with a lighter meal. Tapioca based dishes tend to be favored for breaking fasts. Such is these Sabudana vadas or Sabudana Khichdi.
On the Indian table, the Sabudana kheer is a summer favorite as it is light on the stomach and does not need much cooking. However, enjoyed warm it is just as satisfying on a winter or early spring day.
There is a treasured place in this world and my kitchen for Sabudana Kheer. It claims its place on a day when I have delivered on a brutal deadline, during the last week of school. It claims a space on a day I need the reassurance and guarantee of two smiling faces.
A bit about texture and getting it right in the instant pot
This is a cardamom scented Indian tapioca pudding that is comforting and very easy on the stomach. Texture is king! When working with tapioca in Indian cooking, we do not like it sticky and gooey.
The solution I find is simple. Soak, Soak and Soak. Honestly, soaking is probably the easiest of all prepping and they results are amazing especially with grains and legumes.
In addition to saoking, to get this right in the instant pot, I have found two minutes of low pressure, instant pot cooking does the trick. And you need enough milk. So, one and half cups of milk for 1/2 a cup of tapioca or sabudana might seem like a lot, but the kheer or pudding thickens quickly.
Optional add in range from raisins to nuts of your choice. For me the raisins tend to be non-negotiable. I also sometimes enjoy this with a side of fruit.
Vegan and Stove Top Options
You can certainly make this with oat milk or almond milk. It will be a little thinner, but still work pretty well. And, yes while like the idea of fixing and forgeting in the instant pot, it can be done easily on the stove top simmering for about 15 to 20 minutes.
If you like this recipe and want more instant pot ideas, check out my cookbook Instant Indian i
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A ridiculously simple and comforting dessert, that is great as a breakfast treat as well.
Ingredients
- 1/3 cup regular sized tapioca pearls (soaked for at least 4 hours)
- 1 and 1/2 cups of regular milk (use 1/2 cup evaporated milk if you wish)
- 1/2 cup brown sugar
- 1/4 teaspoon fresh cardamom powder or cardamom pods
- 1/4 cup raisins
- 1/4 cup sliced almonds (or a mixture of almonds and pistachios)
- Optional Fruit to garnish
Instructions
- Wash the soaked tapioca well to remove any loose starch.
- Place in the instant pot with the milk, and cardamoms or cardamom powder.
- Add in the raisins.
- Cook on two minutes of low pressure and allow a natural release.
- Stir well and add in the almonds.
- Let this rest for about 10 minutes to allow it to thicken slightly, serve warm or chilled.
Notes
There is no prep time needed but the tapioca does need to be soaked for a few hours.
Stove Top
Cook as described above, and simmer for 8 to 10 minutes, until the tapioca is soft and fluffy.
Val
I soaked it over 4 hours and cooked it for one minute with natural release over 10 minutes, and it is very very runny … just
like milk with balls floating in it! I was expecting it to thicken somewhat!
rinkub@aol.com
Hi Val: It should be thick, I will check this again.