Steps
- 1
Soak sabudana in water for 4-5 hours, then drain.
- 2
Boil milk in a pan, add soaked sabudana, and cook on low heat.
- 3
Stir often until sabudana turns translucent and kheer thickens.
- 4
Add sugar, saffron, and cardamom powder. Mix well.
- 5
Add chopped almonds, cashews, and pumpkin seeds. Simmer for 2-3 minutes.
- 6
Pour into bowls and garnish with rose petals and extra saffron.
Tips
For a richer flavor, you can toast the nuts before adding them to the kheer.
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