sabudana kheer

instant pot sago kheer

5 from 1 vote

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Firstly add tapioca pearls to a colander and wash well 3-4 times until water turns clear
Transfer them to a wide vessel and add 1/2 cup of water
Soak for 5-6 hours until sabudana turns soft press
Transfer the soaked javvarisi to a colander
Furthermore, wash once to make sure water is clear
Add sabudana, milk, sugar, cardamom powder, and saffron; mix well
Close IP. Make sure Vent is in the “sealing” position
Cook in “steam” mode in low pressure for 15 minutes. Do natural pressure release
Carefully Open the IP and mix well
Turn on Instant pot in “saute” mode and cook for 5 minutes
Press “cancel”
Finally, sprinkle nuts of your choice and Serve hot/cold

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Use small tapioca pearl as it soaks and cooks fast
Soaking helps for perfect cooking. Payasam in this method needs proper “soft press” shocking else sabudana won't cook well
Always wash sabudana well till the water turns clear else starch in sabudana will turn payasam gooey

you can use any sugar of your choice
For best kheer always use whole fat milk. You can use 2% milk but avoid 1% milk
I have used cold milk right from the fridge. Since we are going to cook well-soaked sabudana and milk, we can use chilled milk for preparing payasam
After cooking Instant pot paal kheer in “ Steam mode” Milk kheer gets cooked but for the best sabudana kheer don’t skip boiling the payasam for 5 more minutes. If you feel payasam is thick add milk and boil payasam