This is my take on sabudana kheer! I made the kheer in coconut milk and added rose water as a flavouring- this is layered onto a rose jelly☺️

You can flavour the pudding as you like! Some cardamom & fried nuts would be delicious in here too😻

Here’s what you’ll need to make this at home☺️

• 1/4th cup sabudana soaked for atleast 1 hour
• 3/4th cup coconut milk or milk of choice
• 1 Tablespoon sugar/sweetener of choice
• 1/2 Tablespoon rose water

For the jelly:
1/2 cup water
1 Tablespoon rose syrup
1/4th teaspoon agar agar powder

You can use jelly premix or gelatin instead!

Process:

• Soak the sabudana and set it aside
• To make the jelly, add the water, rose syrup and agar agar to a pot and stir
• Bring to a boil & while it is still warm transfer it to a glass or ramekin
• It will set on its on- to make it set faster refrigerate it
• For the pudding- drain the sabudana and add it to a pot with the milk
• Boil for a few minutes, once completely cooked- add the sugar and cook on low till it dissolves
• Take the pudding off the heat and stir in the rose water
• Cool the pudding completely before pouring it onto the jelly
• Garnish with pistachios & rose petals & enjoy cold!!☺️

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