Ingredients
Method
- Rinse sabudana until water runs clear
- Then soak it in 1 cup water for 20 minutes
- Take a thick bottom pan and add soaked sabudana to it
- On a medium flame stir, sabudana for 5-6 minutes or until it becomes translucent
- Now add remaining water (1/2 cup) and milk (1.5 cups) to it
- Add saffron, sugar and cardamom powder and let it simmer till the pearls are cooked or for about 20 to 25 minutes
- Keep stirring occasionally
- Now switch off the stove top and add raisins and cashews
- Garnish sabudana kheer with chopped pistachios, almonds, saffron, and dried rose petals
- Serve sabudana kheer warm or cold
Notes
- If needed, you can add milk before serving to thin the kheer, sabudana soaks milk as it cools down
- You can add a few drops of rose-water when adding sugar to enhance the flavors