This straightforward Sabudana Kheer is a milky pudding with a slightly chewy texture complemented by crunchy nuts and a sweet-spicy fragrance.
I make it almost every year for Diwali, serving it lukewarm and scooping it up with bite-sized pieces of pooris—the sweet kheer and small, savory fried breads are a perfect match! (You can find my poori recipe in my cookbook!)
Kheer tastes equally delicious hot and cold. One of our cookbook recipe testers even topped it with fresh mango and banana for breakfast!
If tapioca pearls don’t appeal, use short-grained rice instead—the process is the same!
I like the texture of slightly-softened nuts, so I add some to the cooked pudding and then garnish with the rest. My late husband, Floyd, liked them all crunchy. So adjust for your personal preference!