Ingredients
Equipment
Method
- Soak sabudana: Rinse sabudana or tapioca pearls two to three times under cold running water to remove excess starch. Then soak the pearls in fresh room-temperature water for 6 hours.Drain and discard the soaked water, and keep sabudana aside.
- Fry dried fruits and nuts: Heat ghee in a thick-bottomed pan on medium heat.Add cashews and raisins to the pan, and fry them until cashews turn golden brown and raisins fluff up. Carefully remove them from ghee and keep aside in a separate bowl.
- Add milk and boil: Carefully add whole milk and water to the same pan with ghee. Stir and continue boiling milk on medium heat until it begins to thicken, stirring continuously to prevent milk from sticking to the bottom of the pan or getting burnt. Once you notice that the milk is bubbling, add cardamom powder and stir.
- Add soaked sabudana and jaggery powder: Add soaked sabudana pearls to the pan, stir, and cook on medium-low heat for another 2-3 minutes.Then add jaggery and stir to dissolve the jaggery cubes completely. Continue cooking for another 2 minutes, until the milk has thickened a little more, and then turn off the heat.
- Serve: Add the pre-fried cashews and raisins, and mix. Serve warm with some roughly chopped pistachios on top. Enjoy!
