Sabudana and Makhana Kheer

Roast Makhana on a low heat in Ghee for a few minutes until crisp and done. Set it aside. Meanwhile bring Milk to a rolling boil on a high heat at first and then simmer on a low heat for about 15 minutes or a little more. Also don't forget to add Sugar and Cardamom powder to it in between.

After 15 minutes, add both Makhana and Sabudana to the simmering Milk. Mix well and let it cook on a low heat for about 10 minutes more. Garnish with chopped or slivered Almonds. Mix well and it's done.

Serve this chilled or lukewarm as desired. Enjoy!