Rinse sabudana with water and soak it in water for 4-5 hours. Add the soaked sabudana, water, and saffron to the instant pot and stir gently.
Secure the lid of the instant pot and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 6 minutes at HIGH PRESSURE.
Once the timer goes off, let the pressure release naturally for 10 minutes. Once the pressure is released, open the lid of the pot and stir once.
Add whole (full-fat) milk to the pot and cook until the kheer thickens (12-15 minutes). Keep stirring frequently to avoid the kheer from scorching.
Stir in sugar and cardamom powder and cook for another minute.
Garnish with slivered almonds & pistachios and dried rose petals and serve hot or chilled.
nstant Pot Sabudana Kheer is ready!
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