100 gms sabudana
500 ml milk
80 gms sugar
10 gms pistachio
10 gms almonds
10 gms desi ghee
Soak sabudana for one hour in water and drain excess water.
Boil milk and add soaked sabudana to it and cook on slow fire till it
softens, add sugar and allow it to simmer and reduce to perfection.
Saute nuts in desh ghee and add these to kheer when it is ready to serve.
(Courtesy: Chef Pradeep Kumar Ahriwar, The Ashok Hotel)