The primary ingredients are sabudana pearls, full cream milk, sugar, and ghee.

Cardamom powder, saffron strands, and rose water are added for aroma and flavor.

Cashews, almonds, raisins, and pistachios are commonly used for garnishing.

Soaking sabudana ensures the pearls cook evenly and gives the kheer a creamy consistency.

Each ingredient enhances nutrition, making the dish both tasty and wholesome.

Wash and soak sabudana pearls in water for 2-3 hours until they become soft and fluffy.

Heat milk in a pan and let it simmer until slightly thickened for a creamy texture.

Add soaked sabudana to the milk and cook until the pearls turn translucent.

Mix in sugar, cardamom powder, and saffron strands, and cook until well blended.

Garnish with dry fruits and serve hot or chilled as per preference.

The high carbohydrate content provides instant energy during fasting.

Sabudana is light on the stomach, making it perfect for vrat meals.

Milk used in the kheer is a natural source of calcium for strong bones.

Ghee and cardamom aid digestion and enhance gut health.

Sabudana is naturally gluten-free, making it suitable for people with gluten intolerance.

Sabudana Kheer is best enjoyed as a dessert after meals or as a snack during fasting.

It can be served warm for comfort or chilled for a refreshing taste.

Pairs well with sabudana khichdi, kuttu puri, or fruit salad during vrat.

Often offered as prasad during Shravan month pujas and religious events.

Kheer can be stored in the refrigerator for 1-2 days and reheated before serving.