Sabudana or Sago - 3/4 cup
Milk - 1 liter
Jaggery - 200 gm
Water - 1/2 cup
Ghee - 1 tsp
Rinse the sabudana a couple of times and soak it for 1 hour
Pour milk into a deep pot and let it boil.
Add the soaked sabudana to the milk and boil it till the sabudana pearls turn transparent and soft
Add cardamom powder and mix well.
Boil the kheer for 10 mins
Turn off the stove and let it cool down
Melt jaggery by adding a little water in a pot.
Strain the jaggery syrup into the kheer and mix well
Roast some cashew nuts and raisins in ghee
Add roasted cashew nuts and raisins.
Garnish it with a few strands of saffron.
You can serve the kheer warm or cold