Boil the milk in a deep pan and put the soaked Sabudana into it once the milk boils. Stir the milk and sabudana to mix them well on a medium flame. Stir the mixture after every 5-6 minutes.
Wash Sabudana with water and soak it for 4-5 hours in the water.
Boil the milk in a deep pan and put the soaked Sabudana into it once the milk boils. Stir the milk and sabudana to mix them well on a medium flame. Stir the mixture after every 5-6 minutes.
Wash the raisins and beat the cashews into 5-6 small pieces, and drop them into the Kheer, after 10-12 minutes.
Add sugar into the kheer once the sabudana become transparent and milk and sabudana falls together while dripping from the spoon. You can also press the sabudana with hands to check whether it has turned soft or not. Cook the kheer for 2-3 minutes by continuously stirring. Peel and grind the cardamom and put it into the pan.
Your Sabudana Kheer is ready. You can serve it hot or can even eat it cold.
Sabudana quality of small grains is also prepared in the same manner. You just need to soak them for about 10-15 minutes in the water.
