Ingredients:

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• 1/2 cup sabudana or sago or tapioca pearls

• 2 cups of hot water

• 1 cup of water (extra if required)

• 1/2 cup milk

• 1/2 cup coconut milk

• 1/2 sugar or brown sugar or jaggery (extra if required)

• 1/4 teaspoon cardamom powder

• 3 tablespoon chopped roasted nuts

• 1/2 teaspoon ghee

• Few saffron strands + 2 tablespoons of milk

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Method:

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1. Rinse the sabudana for 2 to 3 times and then soak the sabudana in the hot water for 30 minutes.

2. In a small cup add 2 tablespoons of milk, saffron and keep that aside.

3. After 30 minutes transfer the sabudana into a thick bottomed pan, and then add 1 cup of water.

4. Stir and cook the sabudana on low medium heat for 3 - 4 minutes.

5. Add the milk stir and then add coconut milk and continue to stir.

6. Now add sugar and cardamom powder, mix well.

7. Add soaked saffron strands and mix again.

8. Cover and simmer till the sabudana have cooked well for about 15 to 20 minutes on a low to medium heat.

9. Switch off the heat and add ghee, nuts and stir.

10. Sprinkle some more nuts before serving.

11. Enjoy the kheer hot or warm or chilled.