Milk - 4 cups
Evaporated Milk /Condensed Milk - 1 Tin
Soaked Sabudana - 2 cups
Rasins- To garnish
Cashews - To garnish
Jaggary- 2 cups
Elachi Powder - 1 tea spoon
-Soak the sabudana prefereably over night (atleast 3 hrs), wash them and drain the water
-Boil the milk along with the evaporated milk.
-Add sabudana to the boiled milk and allow it to cook, untill the sagubudana turns transparent in color.
-Add jaggary and allow it to cook for another 5-10 minutes, garnish it with elachi powder and dry fruits.