Instructions

1. Wash the sabudana (tapioca pearls) thoroughly under running water to remove excess starch. Soak them in water for 2 hours.
2. After soaking, drain the sabudana and set aside.
3. In a large saucepan, heat the milk over medium heat until it comes to a gentle boil, stirring occasionally to prevent sticking.
4. Once the milk is boiling, add the drained sabudana and stir well to combine.
5. Reduce the heat to low and let the sabudana cook in the milk for about 20 minutes, stirring occasionally until the pearls become translucent and soft.
6. Add the sugar, cardamom powder, saffron strands, chopped cashews, raisins, and chopped almonds to the kheer. Mix well.
7. Continue to cook for an additional 5-10 minutes until the kheer thickens to your desired consistency, stirring gently to avoid sticking.
8. Remove from heat and let it cool for a few minutes. The kheer can be served warm or chilled, depending on your preference.
9. For an extra touch, garnish with additional nuts and saffron strands before serving.