Ingredients:

• 1/2 cup sabudana (sago pearls)
• 4 cups full-fat milk
• 1/4 cup sugar (adjust to taste)
• 1/4 teaspoon cardamom powder
• A few strands of saffron (optional)
• 1 tablespoon ghee (clarified butter)
• 10-12 cashews
• 10-12 almonds (chopped)
• 10-12 raisins (optional)

Instructions:

1. Soak the Sabudana:
   • Rinse the sabudana in water and soak it in about 1 cup of water for 30-40 minutes, or until they soften and puff up. You can also soak it overnight if you prefer.
2. Prepare the Kheer:
   • Heat ghee in a heavy-bottomed pan. Add the cashews, almonds, and raisins, and sauté until the nuts turn golden brown. Set them aside.
3. Cook the Sabudana:
   • In the same pan, add the soaked sabudana along with any water left in the bowl. Cook on medium heat for about 5 minutes, stirring occasionally.
4. Add Milk:
   • Slowly add the milk to the pan with sabudana and bring it to a gentle simmer. Stir frequently to prevent the milk from sticking to the bottom.
5. Sweeten the Kheer:
   • Add sugar and continue stirring until it dissolves completely. Simmer for another 10-12 minutes on low heat, allowing the sabudana to cook completely and thicken the milk.
6. Flavor the Kheer:
   • Add cardamom powder and saffron (if using). Stir well to mix the flavors.
7. Serve:
   • Once the sabudana pearls are cooked and the kheer has thickened to your desired consistency, remove from heat.
   • Garnish with the sautéed cashews, almonds, and raisins.
8. Chill and Serve:
   • You can serve the Sabudana Kheer warm or chilled. It tastes great either way!

Enjoy your creamy, comforting Sabudana Kheer!

Sabudana Kheer

Rating: 4/5

Preparation Time: 40 m
Cooking Time: 10 m
Total Time: 50 m