Royal Ratan Sabudana Kheer

Ingredients (Royal Ratan Special)

         ½ cup Royal Ratan Sabudana (soaked for 30–40 minutes)
         4 cups full cream milk
         ½ cup condensed milk (adjust sweetness as per taste)
         2–3 tbsp sugar (optional, if needed
        5–6 saffron strands (soaked in 1 tbsp warm milk)
        1 tsp cardamom powder
        7–8 cashews (chopped)
        7–8 almonds (sliced)
        6–7 pistachios (for garnish)
        1 tsp ghee

Method

1. Prepare the Sabudana – Wash the sabudana and soak it in water for 30–40 minutes.

2. Boil the Milk – In a heavy-bottom pan, bring the milk to a boil and let it simmer for 10–12 minutes until it thickens slightly.

3. Cook the Sabudana – Add the soaked sabudana into the thickened milk and cook on low flame, stirring continuously, until the pearls turn transparent and soft.

4. Creamy Texture – Add condensed milk and mix well. Add sugar if required for extra sweetness.

5. Flavoring – Stir in saffron milk and cardamom powder.

6. Nut Tadka (Tempering) – Heat ghee in a small pan, fry cashews and raisins until golden, then add them to the kheer.

7. Serve – Garnish with pistachios and sliced almonds before serving.

 Serving Ideas

• This kheer tastes delightful when served warm, and equally delicious when chilled as a dessert.
• Garnish with rose petals for a festive and royal touch.