Sabudane ki Kheer (Tapioca Pudding)

Preparation: Wash the sabudana pearls in running water and then soak them in just enough water to cover the pearls 1/2 inch above the surface. Do not use more water as the pearls can get mushy. Soak for 2-3 hours.

Drain the excess water and keep the pearls ready for cooking.

Heat milk in a heavy bottomed pan and bring it to a boil on a high flame. Turn the flame to low and let the milk simmer for about 5-10 minutes, stir occasionally in between.

Dissolve a few saffron strands in 2 tbsp milk and add in the boiling milk.

After the milk has thickened a little, add the soaked sabudana in the milk and stir well to avoid making lumps. Keep the flame on low and cover the pan with a lid and let the sabudana cook for 5-7 minutes, stirring occasionally in between.

After the sabudana pearls are cooked in milk, add sugar and stir well. Taste the sugar, and if needed add more sugar as per your taste. Stir continuously so that the milk does not get burnt.

Turn off the flame and add cardamom powder. Mix well.

Your yummy Sabudana Kheer is ready. Serve hot garnished with a few more saffron strands and almond slices.

If you want to serve it cold, let the kheer cool at room temperature and then put it in the refrigerator for a few hours. Serve chilled garnished with a few more saffron strands and almond slices.