Sabudana Kheer has translucent pearls suspended in lightly thickened cardamom milk. Proper soaking and gentle stirring help the sabudana cook evenly without clumping at the base of the pan.

5 servings | Prep: 15 min | Cook: 25 min | Total: 40 min

Ingredients

• 100 g — Dinesh Flour Mills Sabudana (Dinesh Flour Mills product)
• 750 ml — Full-fat milk
• 80 g — Dinesh Flour Mills Boora or Sugar (Dinesh Flour Mills product)
• 1/2 tsp — Dinesh Flour Mills Green Elaichi powder (Dinesh Flour Mills product)
• 2 tbsp — Chopped almonds and pistachios
• 8-10 — Saffron strands, optional
• As needed — Water for soaking

Method

1. Rinse sabudana 2-3 times until the water is mostly clear. Soak in enough water for 2-3 hours, or until the pearls press easily between two fingers. Drain well.
2. Bring milk to a gentle boil in a heavy-bottomed pan. Reduce the heat and simmer for 5 minutes.
3. Add the drained sabudana slowly while stirring. Cook on low to medium-low heat for 10-15 minutes, stirring frequently to prevent sticking.
4. When the pearls look translucent and the milk has thickened lightly, add boora or sugar. Stir until dissolved.
5. Cook for 3-4 more minutes, then add cardamom, saffron and most of the nuts.
6. Switch off the heat while the kheer is slightly loose because it thickens on cooling.
7. Serve warm or chilled with the remaining nuts on top.

Cooking Notes

• Soaking time varies with pearl size, so test the sabudana before cooking.
• Stir from the base often; sabudana settles quickly and can stick.
• For vrat use, confirm every ingredient and utensil follows your household's fasting practice.
• Allergen note: Contains dairy and tree nuts.