Fast Curries
Instant Pot Sabudana Kheer – Vrat Kheer – Sago Pudding is the epitome of comfort food. This simple dessert is a ever-present dish in Indian cuisine, served from dessert to offerings during prayer ceremonies. It is typically consumed during Navratri fasts. It is made with just 4 ingredients (Sago, sugar, milk, and water) is rich, creamy, and utterly appetizing! Nuts and ground cardamom are optional but highly recommended.
In case you hadn’t noticed, I have a major soft spot for spoonable desserts. Yesterday, I needed a last-minute dessert during Navratri fasts. I thought of this recipe since it combines one of my favorite flavors – sago and milk. It turned out to be delicious. And I’ll be making this recipe on the regular!
Instant Pot Sabudana Kheer – Vrat Kheer – Sago Pudding – What is Sabudana Kheer?
Sabudana kheer is an Indian dessert made from soaked sabudana (tapioca sago pearls). Sago is a produce, prepared from the milk of Tapioca Root. It is easily available in Indian grocery stores.
How do I make Instant Pot Sabudana Kheer – Vrat Kheer – Sago Pudding?
Firstly, rinse the sabudana well in running water. Secondly soak the sabudana for 20 minutes in 1 cup of water in the inner pot of the Instant Pot. We will use this water for cooking.
Further, when 20 minutes are up, select sauté on the instant pot. Let the sabudana sauté for about 3 minutes until the pearls become translucent. Keep stirring to prevent the pearls from sticking to the bottom of the pot.
Furthermore, when 3 minutes are up, add in milk and saffron. Stir well.
Press cancel. Close the lid and select manual/high pressure for 4 minutes with the pressure valve sealed. Additionally, when done let the pressure release naturally for 8 minutes after which quick release the pressure manually.
Next, open the lid, add in the sugar, cardamom powder, raisins, cashews and pistachios. Select sauté and let the kheer sauté for 2 to 3 minutes. Keep stirring.
Consequently, when the required consistency is reached press cancel and transfer in a serving bowl.
Enjoy warm or cold.
Tried this recipe yet? Also, give us a rating, comment below in the reply section and let us know what you think. Moreover, follow us on Instagram @Fastcurries and Facebook @Fastcurries Tag us on instagram if you make this recipe.
Try some of our other recipes:
Instant Pot Sabudana Kheer – Vrat Kheer – Sago Pudding
Ingredients
- 1/4 cup sabudana
- 1 cup water
- 1 and 1/4 cup whole milk
- Pinch of saffron strands (approximately 15 strands)
- 2 and 1/2 tbsp white sugar
- 1/8 tsp ground cardamom (optional)
- 1 tbsp golden raisins
- 1/2 tbsp cashew nuts (unsalted) (optional)
- 1 tbsp pistachios chopped into thin slices (unsalted and un-shelled)
Instructions
Prep
- Rinse the sabudana well in running water. Secondly soak the sabudana for 20 minutes in 1 cup of water in the inner pot of the Instant Pot. We will use this water for cooking.
Cook
- Select sauté on the instant pot. Let the sabudana sauté for about 3 minutes in the 1 cup of water until the pearls become translucent. Keep stirring to prevent the pearls from sticking to the bottom of the pot.
- When 3 minutes are up, add in milk and saffron. Stir well.
- Select cancel. Close the lid and select manual/high pressure for 4 minutes with the pressure valve sealed.
- When done let the pressure release naturally for 8 minutes after which quick release the pressure manually.
- Open the lid, add in the sugar, cardamom powder, raisins, cashews and pistachios. Select sauté and let the kheer sauté for 2 to 3 minutes. Keep stirring.
- When the required consistency is reached press cancel and transfer in a serving bowl.
Notes
- Kheer can be enjoyed either warm or cold. I personally prefer cold Kheer.
- The Kheer tends to thicken when cool. I personally prefer it thick, however if you like the consistency to be thin you can add more milk before serving.
- You can garnish with additional nuts if you like.
- I recommend using whole milk to get the correct creamy texture.
