Step-by-Step Instructions

1. 1.Soak Sabudana

   Add 1 cup of sabudana (sago pearls) to a bowl. Pour enough water to fully submerge the sabudana and let it soak for half an hour.

2. 2.Drain Soaked Sabudana

   After half an hour, the sabudana will have absorbed the water. Drain all the water from the soaked sabudana using a colander.

3. 3.Boil Milk

   Pour approximately 300 ml of milk into a pan. Bring the milk to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom or overflowing.

4. 4.Add Sabudana to Milk

   Once the milk is boiling, add the drained sabudana to the pan. Mix it well with the milk using a spoon.

5. 5.Cook the Kheer

   Cover the pan and cook the sabudana and milk mixture on a low-medium flame for 4 to 5 minutes, or until the sabudana pearls become translucent and soft. Stir occasionally to ensure even cooking and prevent sticking.

6. 6.Add Sugar and Adjust Consistency

   Add 2 tablespoons of sugar to the kheer and mix well until the sugar is completely dissolved. If the kheer appears too thick, you can add a little more milk or water to achieve your desired consistency.

7. 7.Serve and Garnish

   Once cooked to your liking, the sabudana kheer is ready. Serve it in a bowl. Garnish with finely chopped beetroot for color and sliced dry fruits like almonds for added texture and flavor.