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

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

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

Stir in sugar and cardamom powder and cook for another 2-3 minutes.

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step 4

Garnish with slivered almonds & pistachios and dried rose petals and serve hot or chilled.

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step 5

SABUDANA KHEER IS READY TO RELISH!

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