firstly, in a bowl take ½ cup subudana and rinse with running water.
add ¼ cup of water and soak for 2 hours.
in a pan heat ½ tbsp ghee, add 2 tbsp cashew and 2 tbsp raisins.
roast on low flame until the cashew turns golden brown and crunchy.
keep the roasted cashew and raisins aside.
to the same ghee, add ½ cup semiya.
roast on low flame, until the semiya turns golden brown. keep aside.
in a large kadai take 5 cup milk and get to a boil.
add roasted semiya and boil for 5 minutes.
further, add soaked sabudana and ½ cup sugar. give a good stir.
boil for 5 minutes or until the kheer turns creamy.
now add ¼ tsp cardamom powder and roasted cashew, raisins. mix well.
finally, enjoy sabudana semiya kheer warm or chilled.