dah sabudana kheer



  • ¼ cup Sabudana tapioca pearls (sago)
  • ½ cup water for soaking the Sabudana
  • 3 cups DAH! Plain Lassi
  • 2 tablespoon raisins
  • 7-8 cashews
  • 7-8 almonds
  • 4-5 pistachios shelled
  • pinch saffron kesar
  • ¼ teaspoon cardamom powder elaichi
  • ¼ cup sugar, adjust to taste

Prep work:

  1. Rinse the sabudana 3-4 times till the water runs clear.
  2. Soak the tapioca in half a cup of water for 20-30 mins then drain and keep aside. Soak longer to reduce the cooking time. The tapioca will swell up and double up (½ cup) in quantity.
  3. Similarly soak the almonds in hot water for 10 mins, peel the skin off and roughly slice them along with pistachios and cashews and keep them aside with raisins.

Stovetop Instructions:

  1. In a thick-bottomed pot bring DAH! Lassi to a boil. Put a tablespoon or two in a small bowl. Add saffron threads to it and let it soak.
  2. Add the soaked and drained tapioca. Stir well and cover and cook on low heat simmering until the tapioca turns transparent and the Lassi thickens and reduces (approximately 45-60 mins).
  3. Keep stirring intermittently to prevent the Lassi and Tapioca from sticking to the bottom of the pan.
  4. Check if the tapioca is cooked. You should be able to mash it between thumb and index finger.
  5. Add chopped dry fruits -cashews, raisins, and almonds (reserving few for garnishing along with pistachios), saffron soaked in Lassi, cardamom powder, and sugar.
  6. Mix well, simmer for another 5-10mins and kheer is ready!