The ‘Gentle’ Sabudana Kheer

Ingredients
Instructions
- Wash the sago and keep aside. Heat two cups of water in a bowl. Add the sabudana and let it cook. Ensure that you add sufficient water until the sabudana dips well in the water.
- Stir lightly. After 2-3 minutes you will notice that the sabunana starts turning translucent.
- Heat one teaspoon ghee, and add the cashew nuts. Fry for few seconds and keep aside. In another pan, heat another teaspoon ghee, and fry the raising for a few seconds. Keep aside. Ensure the raising do not get blackened or burnt.
- Let it get cooked well. Once it is cooked, add milk, cashew nuts and raisins. And let the kheer simmer for 1-2 minutes. Add elaichi powder and mix. Put off the heat. Let it cool naturally for 2-3 minutes. Add sugar, mix and cover the bowl.
- Savor this authentic homemade dessert either warm or cold.
Notes
- Do not overcook the sabudana.
Every vrat this used to be the delicacy which my mum made. You always make me remember her recipes.