To begin making the Sabudana Kheer Recipe, soak the sabudana in water for an hour. Once soaked well, we will cook the sabudana in water.

Heat a large sauce pan filled with the milk. Add in the sugar and stir until the sugar dissolves. Once the milk begins to boil, reduce the heat and allow the milk to reduce itself to about half its quantity.

This process is called condensation of the the milk. Condensation gives out special flavors that enhances the taste of the Sabudana Kheer (Payasam).

While the milk is condensing, in a large sauce pan, boil 2-1/2 cups of water. Once the water begins to boil, add the soaked sabudana pearls and boil until it is cooked. Once cooked, drain the excess water and transfer to another bowl and keep aside.

Once the milk has condensed, stir the cardamom powder and the cooked sabudana. Simmer for another 10 minutes on low heat. Turn off the heat and transfer the Sabudana Kheer (Payasam). to a serving bowl.

Heat the ghee in a small pan; add the almonds and roast them a little. Finally stir in the raisins for a few seconds until you see it puff up. Turn off the heat and stir this into to the Sabudana Kheer (Payasam).

Serve Sabudana Kheer as an excellent evening tiffin item, with Medu Vadas, Sambar and Chutney for a tea time snack party, or as a dessert along with a hearty South Indian Meal plate.