Homemade Tapioca Pudding is a simple, creamy, delicious, and timeless dessert.
In Indian desi term rose sabudana kheer presented in an innovative way.
Colourful, festive and easy to whip for a delicious dessert especially on fast days.

A simple and tasty pudding made with tapioca pearls, seasoned with rose petals and pista A delicacy that goes well for any traditional occasion and fasting days.

I used here premium quality sabudana by Royal Ratan in this recipe. The amazing quality just enhanced the taste of the cutlets and made my innovation a success.


¼ cup small tapioca pearls
⅔ cup  milk, or milk
⅓ cup cream,
A pinch of salt
1 tsp rose syrup
1 tbsp sugar
pink colour 2-3 drops (optional)


  1. Soak the sabudana in about 3/4 cup of water for 3 to 4 hours.
  2. Bring the milk to a boil occasionally stirring in between. Simmer and let it reduce by 25%.
  3. Add in the soaked sabudana and cook till the mixture turns thick. This may take about 15 minutes.
  4. Add rose syrup and sugar. Cook for another 5 minutes on low heat.
  5. Take the mixture off the heat and let it come to room temperature.
  6. Mix in the cream and chill for 4 to 5 hours.
  7. For serving, garnish with a some-more rose petals and slivered nuts.
  8. wp-15940061237172727811694133365601.jpg


  • Take care while adding water to soak sago…this is very important step….if you add more water then it will become mushy.
  • After adding sago it thickens so adjust the consistency accordingly. It thickens with time.
  • Adjust the consistency of the pudding according to your liking.
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