Creamy, sumptuous and simultaneously nourishing, sabudana kheer can be prepared at home quite easily especially on fast days. Use the induction stove to give the kheer a uniform, even cook.
Rinse sabudana under running water until it runs clear. Soak it for about 30 minutes so the sabudana pearls soften lightly. Drain it of all water before cooking.
Bring fresh milk to a gentle boil on the induction stove. Stir occasionally. Use an induction-friendly saucepan.
Now, add soaked sabudana and stir continuously to avoid the pearls from sticking to each other. Then add sugar and stir until it melts.
Once the sugar melts, stir in saffron strands and cardamom powder for aroma and a slight yellowish hue.
Garnish the kheer with chopped, lightly fried cashews, almonds and raisins. Serve warm.