Recipe for Sabudana Payesh (Tapioka Kheer).

Recipe for Sabudana Payesh (Tapioka Kheer).

Recipe for Sabudana Payesh (Tapioka Kheer).
nutritional information (per serving)

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nutritional information
Servings: 6
amount per serving
% Daily Value*
Saturated Fat 10g52%
11 mg4%
53 mg2%
dietary fiber 2g7%
Total sugar 31g
Vitamin C 5 mg27%
Calcium 80 mg6%
iron 4 mg20%
Potassium 620 mg13%
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

Sabudana Payesh, or a dairy-based tapioca boba dessert, is a delicious alternative to traditional rice pudding. It is served after meals to celebrate festivals, birthdays, weddings or other happy occasions.

This version of Sabudana Payesh uses coconut milk instead of milk with fruit. It's optionally served with a bold topping of raisins and cashews, fried in clarified butter to make it decadent and very irresistible.

“Sabudana Payesh or Tapioca Kheer is a creamy Indian pudding made with tapioca pearls, sweetened condensed milk and cardamom. A variation on the recipe is to make it with sweet molasses, resulting in a rich, jewel-colored dessert.” – Joan Velush

  • 1 Cup coconut milk

  • 1 Cup Middle tapioca Shape into balls, soak in 2 cups of water overnight and strain

  • 1 teaspoon Floor green cardamom

  • 1/2 Cup molassesor sweetened condensed milk

  • 3 to 4 threads SaffronOptional

  • 2 tablespoon ghee

  • 1/4 Cup cashew nuts

  • 1/4 Cup raisins

  • 2 cups fresh blueberries

  1. Gather the ingredients.

    The spruce eats / Bahareh Niati

  2. In a large saucepan over medium-low heat, add the coconut milk and bring to a boil.

    The spruce eats / Bahareh Niati

  3. Add the tapioca balls and cook the mixture again for 5 minutes.

    The spruce eats / Bahareh Niati

  4. Stir in cardamom and molasses. Let the mixture cook for 5 minutes.

    The spruce eats / Bahareh Niati

  5. Remove the payesh from the heat and let cool for about 10 minutes before adding the saffron threads (if using).

    The spruce eats / Bahareh Niati

  6. Pour ghee into a shallow pan over low heat until warm. Add the cashews and raisins and sauté until the raisins puff up and the cashews are brown, 1 to 2 minutes.

    The spruce eats / Bahareh Niati

  7. Add the raisin and cashew mixture directly to the payesh and stir slowly until fully incorporated.

    The spruce eats / Bahareh Niati

  8. Divide the payesh among smaller bowls. Top each bowl with blueberries and refrigerate for 2 hours before serving.

    The spruce eats / Bahareh Niati


  • Make sure the flame is low or medium-low so the coconut milk doesn't stick to the pan.
  • When frying the raisins and cashews in ghee, make sure the heat is low, otherwise they can burn easily.
  • The recipe can be prepared a day or two in advance and refrigerated before serving.


  • If you don't have molasses, use ½-¾ cup evaporated milk instead (depending on how sweet you want the payesh).
  • Add or omit raspberries, blueberries, or blackberries if you like.
  • You can also substitute ½ cup of cooked basmati rice for the tapioca to make a rice payesh/pudding.


Leftover payesh can be stored in an airtight container in the refrigerator for at least a week.

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