INSTANT POT SABUDANA KHEER

Rinse sabudana with water and soak it in water for 4-5 hours. Add the soaked sabudana, water, and saffron to the instant pot and stir gently.

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Secure the lid of the instant pot and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 6 minutes at HIGH PRESSURE.

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Once the timer goes off, let the pressure release naturally for 10 minutes. Once the pressure is released, open the lid of the pot and stir once.

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Add whole (full-fat) milk to the pot and cook until the kheer thickens (12-15 minutes). Keep stirring frequently to avoid the kheer from scorching.

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Stir in sugar and cardamom powder and cook for another minute.

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Garnish with slivered almonds & pistachios and dried rose petals and serve hot or chilled.

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Instant Pot Sabudana Kheer is ready!

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INSTANT POT SABUDANA KHEER

Rinse sabudana with water and soak it in water for 4-5 hours. Add the soaked sabudana, water, and saffron to the instant pot and stir gently.

STEP 1

Secure the lid of the instant pot and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 6 minutes at HIGH PRESSURE.

STEP 2

Once the timer goes off, let the pressure release naturally for 10 minutes. Once the pressure is released, open the lid of the pot and stir once.

STEP 3

Add whole (full-fat) milk to the pot and cook until the kheer thickens (12-15 minutes). Keep stirring frequently to avoid the kheer from scorching.

STEP 4

Stir in sugar and cardamom powder and cook for another minute.

STEP 5

Garnish with slivered almonds & pistachios and dried rose petals and serve hot or chilled.

STEP 6

Instant Pot Sabudana Kheer is ready!

Voilá !

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