This vegan sabudana kheer uses soft tapioca pearls, resulting in a pudding with sweet little pillows that melt on your tongue, singing notes of saffron, cardamom, pistachios, and almonds. Top it with mangos and it’s the perfect low-heat and low-effort dessert for the summer!
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If you’ve ever had sabudana, otherwise known as sago or tapioca pearls, I’m sure you know that eating a dessert with them feels like sweet little spherical pillows melting on your tongue. I saw lots of East Asian-inspired mango sago recipes this summer, and to me, it isn’t summer without cold kheer, so here’s my South Asian spin on mango sago, singing notes of saffron, cardamom, pistachios, and almonds.
This vegan sabudana kheer only takes 2 hours and 20 minutes, and before you flip out, I mean 2 hours of soaking and maybe 20 minutes of effort. The trickiest part is getting the texture of the pearls just right, so more on that below. Veganizing indian desserts is tough given the use of dairy, but vegan kheer is the perfect gateway option, pleasing even the most critical Indian dessert enthusiasts (aka my parents).
How to Make Vegan Sabudana Kheer
Prepare the sabudana.
After some trial and error, I believe the best option is to soak the pearls in water that ends about half an inch above the pearls. Check the texture in about 2 hours. When they are ready to use, they should be squishy, elastic, and about twice as large. You can drain and store the pearls in the fridge until you want to use them.
I tried one other method, which involved simmering unsoaked sabudana in boiling water for 15 minutes. This softened them, but rather unevenly. I poured my rabdi on the pearls, much like they do with full fat coconut milk for mango sago, but I don’t think rabdi made with soy milk is well-suited to function the same way. My conclusion is that soaking for 2 hours or longer is the way to go.
Prepare the cardamom, nuts, and saffron.
I like using a coffee grinder or small food processor to break down the cardamom, pistachios, and almonds. You want it to be coarsely ground, so it still adds texture to the kheer.
For the saffron, soak the threads in a few tablespoons of warm milk.
Make the rabdi.
Rabdi is made my simmering milk until it thickens and changes color, turning slightly yellow or off-white. Surprisingly, soy milk does the same. Maybe not the exact same, as dairy milk is thicker, but it does well enough to deserve a gold star.
Sabudana Kheer (Indian Tapioca Pudding)
Ingredients
- ½ cup sabudana (sago or tapioca pearls)
- 3 cardamom pods
- ¼ cup mixed pistachios and almonds
- 8-10 saffron threads, soaked in 2 tbsp warm soy milk
- 3 cups soy milk *sub store-bought oat milk, but I usually prefer soy milk for kheer
- ¼ cup sugar
Instructions
- To prepare the sabudana, soak the pearls with about ½-inch water above them for about 2 hours. Continue soaking until they are squishy and larger, which may take longer than 2 hours. You can also use more water, but make sure to drain it out when the pearls are at the perfect texture. (See video for what the perfect texture looks like!)
- Meanwhile, prepare the cardamom-nut mixture. With a mortal and pestle, coffee grinder, or small processor, crush the cardamom, pistachios, and almonds. They should be coarsely ground.
- In a medium pot, bring the soy milk to a rolling boil. Once it is at a rolling boil, reduce heat to medium-low and add the cardamom-nut mixture along with the sugar. (You can add more sugar than I listed in the recipe if you tend to like things on the sweeter side.) Continue to simmer for 5 minutes, stirring occasionally.
- Add the pre-soaked sabudana and the saffron soy milk. Continue to stir until the sabudana is well incorporated with the rabdi. Let it cool off and place it in the fridge for a more refreshing treat!
- Before serving, top with mangos and nuts.
For more kheer recipes, check out:
Saffron Pistachio Rice Pudding with Mangos
🥄 Vegan Sabudana Kheer, a delightful twist on the classic Indian tapioca pudding! 😋 This recipe not only captures the essence of the traditional dish but also adds a vegan touch to it. 🌱💫 Thanks for sharing this delicious and compassionate dessert option; it’s a must-try for all! 🍚🌟 #VeganKheer #IndianDesserts #CompassionateCooking 🥛🏡👩🍳