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Instant Pot Sabudana Kheer – Vrat Kheer – Sago Pudding

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2
Course: Dessert, Side Dish, Snack
Cuisine: Indian
Ingredients Method Notes

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)

Method
 

Prep
  1. 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
  1. 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.
  2. When 3 minutes are up, add in milk and saffron. Stir well.
  3. Select cancel. Close the lid and select manual/high pressure for 4 minutes with the pressure valve sealed.
  4. When done let the pressure release naturally for 8 minutes after which quick release the pressure manually.
  5. 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.
  6. 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.