1 tbsp-MILKMAID Pure Ghee
1/2 Cup Sabudana (Sago Pearls)
4 Cups Milk
Few strands-Kesar (Saffron)
4 Tbsp Sugar
1 tbsp-Kishmish (Raisins)
1/4 tsp Cardamom powder
1/2 Cup Water
8-10 halved-Kaju (Cashewnuts)
Wash Sabudana in water and drain. Soak Sabudana in water for 2 hours.
It will absorb almost all the water and the size will increase.
Heat the milk in a heavy bottomed pan over medium flame.
When milk comes to boil add soaked Sabudana. Cook them until they turn transparent and soft for around 10-15 minutes, make sure to stir continuously.
Add sugar to it & let it dissolve. Lower the heat and add cardamom powder.
Stir continuously and cook until milk turns thick. It will take approx. 5-7 minutes.
Turn off the flame and transfer prepared Sabudana Kheer to a serving bowl.
Garnish it with sliced almonds and serve warm or chilled.