Ingredients

• 1/3 cup sabudana, sago
• 3 cups milk
• 3 tablespoons sugar
• 1 tablespoon sliced pistachios
• 1 tablespoon dry grapes
• 1 tablespoon cashew nuts
• 1tablespoon sliced almonds
• 1tablespoon ghee
• Few strands of saffron
• 1/4  teaspoon cardamom powder

Method

1. Wash and soak the sabudana in about 1/3 cups of water for at least two hour, Sabudana will soak up most of the water and become light and fluffy.
2. Heat the ghee and fry the dry grapes, cashew nuts and keep aside.
3. Boil the milk in heavy bottom pan after milk comes to boil let it boil for about another 8 to 10 minutes making sure stirring occasionally so milk does not burn in bottom of the pan.
4. Add the tapioca cook until sabudana is soft and has become translucent this should take about 4 minutes.
5. Next add sugar, cardamom, pistachios,almonds,fried dry grapes,cashew nuts and saffron and boil for 2 to 3 minutes. Turn off the heat. As kheer will cool become little thicker in consistency.
6. Kheer can be served chilled or warm.