Sabudana Kheer

1/2 cup sabudana, rinsed and soaked for at least 3 hours

4 cups whole milk (almond milk for vegan option)

1 cup water

4 tablespoons sugar (or as required)

Pinch of saffron strands

Pinch of cardamom powder

1 tablespoon shredded almonds

1 tablespoon shredded pistachios

In a thick bottomed pan, add the sabudana and water.

Cover and cook for 10 minutes. (or until the sabudana is completely soft and translucent)

Add the milk to the pan and continue to cook.

Add sugar, saffron, and cardamom powder and simmer till the sabudana has cooked well for about 20 minutes on a low to medium flame by stirring often.

Switch off the heat and add pistachios and almonds.

Garnish with saffron strands.

Serve sabudana kheer hot or warm or chilled.

You can also use jaggery instead of sugar.

You can always add your choice of nuts and dry fruits. Or can simply skip it too.

You can also skip cardamom powder if you don't like it.

Sabudana kheer naturally thickens after cooling, so you can always adjust the consistency you want by adding more milk.