In a deep bottom pan or vessel, take milk and let it come to a boil. Let it reduce down on low flame. The thicker- the better 😉
Once the milk has reduced down, add sabudana (not soaked) and let it cook in the milk on low flame.
Add sugar and stir it well.
Cook this Kheer on low flame for 10-15 minutes till sabudana becomes transparent.
Finally, add dhoodh masala. (Dhoodh masala is nothing but a mixture of dry fruits, saffron, cardamom powder) You can avoid it if you don’t have. Instead of this, you can add saffron strands soaked in milk and cardamom powder.
Switch off the flame. Serve it hot or cool depending on your choice.