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.
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.
On the Indian table, the Sabudana kheer is a summer favorite as it is light on the stomach and does not need much cooking. I made this in the instant pot, with just one minute of cooking. I know, it does take longer than a minute but still pretty quick for a weeknight dessert. The best part of everything was that I was chatting with the not so young ones while it cooked. The funny thing about making an Indian dessert is my husband’s (aka health police) behavior.
While he does not like to admit it, he is usually the most excited about trying out the results. Me, I am busy eyeing something like this, already planning my weekend shopping list.
Having said that, 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. Right along with the sheepish following husband. It is a simple treat like this that assures me all is well. To keep this recipe vegan use almond milk instead of regular milk.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is on order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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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)
- 3 cups of regular or almond milk
- 1/3 cup sugar
- 1/4 teaspoon fresh cardamom powder or cardamom pods
- 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.
- Set to 1 minute of pressure. Do a natural release or if in a hurry release pressure after 10 minutes.
- Stir in the sugar.
- Stir well and add in the almonds.
- 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.