Wash sabudna and soak them in water for 2 hours (This step is optional but mainly done so that cooking time is reduced.)
½ cup Sabudana (Tapioca Pearls or Sago)
Meanwhile, in a nonstick pan on medium to low flame, you can dry roast almonds, pistachios, and cashews till they become aromatic. Keep this aside.
2 tablespoon Cashews, 2 tablespoon Almonds, 2 tablespoon Pistachios
In a pan or pot on medium flame, add sabudana and 1.5 cups water and cook till sabudana becomes semi-transparent and is 90% cooked through. Keep stirring to avoid them from burning at the bottom. You can take few sabudana pearls and check if they have started becoming soft. Sabudana pearls should not be dense or hard. You can check my video on how to make sabudana kheer
1 ½ cups Water
Once the sabudana has almost cooked through, add milk and bring it to a boil and cook till sabudana becomes soft and transparent. Keep stirring during the process – as the starch from sago and milk fats can settle at the bottom and burn.
1 ½ cups Milk (Use coconut or any non-dairy milk for vegan version)
Now add sugar, start with ¼ cup and adjust accordingly. I have added ½ cup as this gave the right amount of sweetness to the kheer.
½ cup Sugar (adjust accordingly)
Finally, add the roasted nuts, raisins, rose petals, and simmer for another 2 to 3 minutes. Switch off the flame.
1 tablespoon Raisins, 2 tablespoon Dried rose petals (Use food-grade rose petals. Roses available commercially are sprayed with insecticides, so beware)
Sabudana Kheer is now ready. Serve hot or cold, and enjoy!