Sabudana Kheer is a traditional Indian dessert made with tapioca pearls, milk, sugar, and nuts. It is a popular dish during religious festivals and fasts. The tapioca pearls are cooked in milk until they become soft and creamy. Sugar and nuts are added to the mixture to give it a sweet flavor. The dish is usually served chilled and garnished with nuts and saffron.
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1 cup
1
1/2 cup
2 tablespoons
1/4 teaspoon
12
12
12
Soak the sabudana in enough water for at least 4-5 hours.
Drain the excess water and keep aside.
Heat ghee in a pan and add the soaked sabudana.
Roast the sabudana on low flame for 5-7 minutes, stirring continuously.
Add the milk and bring it to a boil.
Simmer the flame and cook the sabudana for 15-20 minutes, stirring occasionally.
Add the sugar and cardamom powder and mix well.
Cook for another 5 minutes or until the sabudana is cooked and the kheer has thickened.
Add the chopped almonds, cashews and raisins and mix well.
Serve the sabudana kheer hot or chilled.
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