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❤: Consistency check: Sabudana kheer thickens significantly as it cools. Keep it slightly runnier than your target consistency when turning off the heat. If it becomes too thick after chilling, stir in 2–3 tablespoons of warm boiled milk. ❤: Prevent curdling: Always add sugar after the sabudana pearls are fully cooked and translucent. Adding sugar too early can delay cooking and risk curdling if milk quality varies. 💗 Ingredients Sabudana (Tapioca pearls): 1/2 cup (medium variety) Full-fat milk: 4 cups (1 liter) Sugar: 1/3 to 1/2 cup (adjust to taste) Ghee: 1 tsp Cardamom powder: 1/2 tsp Saffron (Kesar): 10–12 strands soaked in 2 tbsp warm milk (optional) Nuts: 10–12 cashews and almonds, chopped; 1 tbsp chopped pistachios Raisins: 1 tbsp (optional)