sabudana
kheer
WHISKAFFAIR'S
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Rinse sabudana with water. Soak it in water for 4-5 hours.
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STEP 1
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Heat milk in a heavy bottom pan over medium-high heat. Stir frequently to prevent scorching. When the milk comes to a boil, stir in the soaked sabudana along with 15-20 saffron strands.
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step 2
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Reduce the heat to low and cook the kheer until it gets thick and the sabudana is cooked well.
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step 3
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Stir in sugar and cardamom powder and cook for another 2-3 minutes.
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step 4
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Garnish with slivered almonds & pistachios and dried rose petals and serve hot or chilled.
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step 5
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SABUDANA KHEER IS READY TO RELISH!
FULL RECIPE
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OTHER STORIES:
PANCHAMRUT
RAJGIRA HALWA