This sabudana kheer dish is very simple and quick, created in only 30 minutes using soaking sabudana, which is typically consumed during fasting seasons such as Navratri. Serve during a dinner party on special occasions or as a post-dinner dessert. This is an Indian dessert recipe that you'll be unable to resist.

Ingredients Required: 
1. 1/4 Cup sabudana (tapioca)
2. 4 tbsp sugar
3. 1 cup milk
4. 1/4 tsp Cardamom powder
5. 1 tbsp dry fruits (mixed)

Method To Make:

Step 1: Wash and drain sabudanas. Soak them in 1/2 cup of water for two hours. They will absorb practically all water, causing their size to rise. If you want to use larger sabudana, soak them in 1 cup of water for at least 5 hours before cooking.

Step 2: In a heavy base pan, heat the milk over medium heat. Once the milk begins to boil, add the soaked sabudanas.

Step 3: Add sugar and stir until completely dissolved. Cook until they are translucent and tender, which should take about 10-15 minutes. Make sure to stir continuously.

Step 4: Reduce the heat to low and add the cardamom powder and dissolved saffron.  Stir constantly and cook until the milk thickens. It'll take about 5-7 minutes.

Step 5: Turn off the heat and transfer the cooked sabudana kheer to a serving bowl. Garnish with sliced almonds and serve warm or cold.

Step 6: When kheer cools, it thickens because the sabudana absorbs almost all of the milk. If you wish to serve it chilled, add 1/2 cup milk and thoroughly combine before serving.