Blueberry Sabudana Kheer Recipe

Name: How to Make Blueberry Sabudana Kheer Recipe | Easy & Delicious Blueberry Sabudana Kheer Recipe Recipe
Total time: 5 h 10 min
Yield: 4
Cuisine: indian

Blueberry Sabudana Kheer is a fusion twist on the classic Indian tapioca pudding. This creamy dessert combines chewy sabudana pearls simmered in milk with a tangy-sweet blueberry compote, creating a unique and refreshing flavor profile.

prep time 5 Hour 10 Mins

cook time 50 Mins

chef Ankita Singh

Kheer is one of the most popular Indian desserts, traditionally made with milk, sugar, and a grain like rice or sabudana. In this modern variation, blueberries are added to the classic sabudana kheer, giving it a vibrant color and a fruity tang that beautifully balances the creaminess of milk.

Sabudana (sago/tapioca pearls) is first soaked to soften and then slow-cooked in full-fat milk until it becomes thick and creamy. Meanwhile, blueberries are cooked down with sugar to form a compote-like mixture that’s folded into the kheer. This not only adds flavor but also gives the dish a gorgeous purplish hue.

Blueberry Sabudana Kheer can be enjoyed warm or chilled, making it suitable for all seasons. It’s especially appealing as a festive sweet, a modern dinner party dessert, or even as a vrat-friendly (fasting) recipe if made without artificial flavorings.

Step 1

Soak Sabudana:
Rinse sabudana thoroughly. Soak in ½ cup water for 4–5 hours until pearls swell.

Step 2

Make Blueberry Compote:
In a pan, add blueberries and sugar. Cook for 10–12 minutes until berries turn mushy and syrupy. Remove from heat and set aside.

Step 3

Cook Milk & Sabudana:
Heat milk in a heavy-bottomed pan until it comes to a boil. Add soaked sabudana and simmer on low heat. Cook for 40–60 minutes, stirring frequently, until sabudana turns translucent and the kheer thickens.

Step 4

Combine:
Stir in the prepared blueberry mixture. Mix well.

Step 5

Taste & Serve:
Adjust sugar if needed. Serve warm in winter or chilled in summer. Garnish with a few fresh blueberries on top if desired.

Tips and Tricks

Prevent sticking – Stir kheer often while cooking to avoid sabudana sticking to the pan.
Check doneness – Sabudana should be fully translucent with no white core; otherwise, it tastes raw.
Thicker consistency – For thicker kheer, simmer longer. For thinner, add a splash of warm milk before serving.
Make ahead – Kheer thickens as it cools; reheat with milk if serving later.
Flavor add-ons – A pinch of cardamom or vanilla essence can enhance the flavor, though optional since blueberries are the star.

Frequently Asked Questions

Yes, frozen blueberries work just as well. Just cook them a few extra minutes for the compote.

Yes. Replace sugar with honey, stevia, or jaggery (if not fasting). Add after the kheer cools slightly.

Yes, sabudana is commonly eaten during fasts. Just ensure the sweetener used is vrat-compliant.

Yes. You can replace them with strawberries, raspberries, or even mango pulp for other fruity kheer variations.

Calories 250 Kcal

Total Fat 7 g

Carbs 42 g

Protein 6 g

ESSENTIAL ITEMS

0.5 cup Sabudana (Medium-sized)

200 gm Blueberries

0.25 cup Sugar

0.5 cup Water

1 liter Whole Milk (Full-fat)

Recipe by:

Ankita Singh

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Blueberry Sabudana Kheer Recipe

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