Soak sabudana in just enough water to cover it for 1 hour. After that is should be fluffy and plump. Keep it aside.
Heat a tsp of ghee and roast the nuts (cashews & almonds) and raisins separately.
Soak saffron is a tbsp of milk.
In a heavy bottom pan/ kadai, boil milk. Simmer and let the milk reduce a little.
Then add the soaked sabudana, simmer and cook till it is soft. Keep stirring now and then, so that the sago gets cooked evenly and does not stick together.
Add saffron and sugar and cook till sugar dissolves on medium heat.
Then add the nuts, raisins and cardamom powder. Mix well.
Serve hot or cold.
Now that it is festival season, enjoy preparing this delicious sabudana payasam.
Note: This kheer tends to thicken as it cools, you can add milk to get the desired consistency.
*blanched- Soak almonds in hot water for 1/2 an hour, remove the skin.
*slivered – cut it into small, thin, narrow pieces.
More Sabudana recipes
Meet you all again with more interesting recipes, till then it is bye from Padhu of Padhuskitchen.