Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• If the kheer becomes too thick, add a little more milk or water to reach the desired consistency.