First wash the Sabudana properly, till the water becomes clear, like the last pic.
Soak the Sabudana in 1/2 glass of toned milk over night in the fridge. Sabudana will bloom. There is no need to boil the milk at this stage.
Now add the rest of the toned milk in a pan and bring it to a boil, at this stage constantly stir it and allow the milk to thicken slightly. Then add the Sabudana and cook till it becomes transparent. At this stage, you can add the brown sugar and cardamom pod. Cook for a couple of mins and then chill the kheer for 3 hours, minimum.
Just before serving, add one bottle of blue and one bottle of red yalkut (Yakult should be chilled). Transfer to serving bowls and serve immediately.
