To make the Doodhi Sabudana Kheer, first wash the sabudana thoroughly under running water, till all the white powdery stuff stuck to it is washed away.

Soak it in sufficient water, i.e. water should be upto the level of the sabudana, for about 2 to 2 1/2 hours.

Just before making the kheer, peel and grate the doodhi and immerse it in clean water.

Heat a saucepan and add the ghee to it.

Drain the grated doodhi and squeeze it well. Add it to the hot ghee and saute for about 2-3 minutes.

Add the milk and stir. Bring to a boil on high flame and then reduce the heat.

Add the soaked tapioca, which should have doubled by now, to the milk and stir.

Again increase the flame and stir.

As soon as it starts boiling, reduce the flame and add the sugar, saffron, cardamom powder, the chopped dry fruits and the raisins to it.

Stir well, and let the sugar melt. Let this simmer on low heat for about 6-8 minutes. During this time, keep a spoon in the saucepan so that the milk doesn’t spill over while the kheer is simmering.

Simmering on low heat for some time, makes the kheer a bit thicker and the doodhi and sabudana too cook well!

Switch off the heat and transfer to a serving bowl when cooled.

Serve the delicious Doodhi Sabudana Kheer in individual bowls with a garnish of some more chopped dry fruits!