10 mins
15 mins
4 Servings
4.7★
Soak sabudana in water for 4-5 hours or overnight until they become soft and translucent.
Cook soaked sabudana in milk on low flame until translucent and creamy. Add sugar and cardamom.
Blend ripe mangoes to make a smooth puree. Keep it chilled.
Layer the sabudana kheer and mango puree in serving cups. Top with almonds and serve chilled.
Soak sabudana for at least 4 hours for the perfect texture.
Use sweet, ripe mangoes like Alphonso for the best flavor.
Chill for 1-2 hours before serving for the best taste.
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