Sabudana Kheer

Steps:

1. Take 2 tsp of milk in a small bowl. Add saffron strands, crush lightly to release its aroma, and let it soak.
2. Connect the power cord to ROBOCOOK and switch the ‘ON’ button. Press the Sauté́ Button in the front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
3. Add ghee and let it melt. Add broken cashew nuts & roast it to a golden brown taking care not to burn it. Drain onto a plate.
4. To the remaining ghee add sabudana and stir well for the ghee to coat well. Begin to roast over low flame stirring continuously taking care not to change its color.
5. Sabudana will begin to puff up and pop. When they are all puffed up evenly. Add water and stir well. Press cancel to stop saute.
6. Place the closing lid over the top, Turn and place the Pointer in the ‘Close’ Position. Ensure the lid is firmly closed and the Pressure release button should be in ‘DOWN’ Position.
7. Press the ‘Manual’ pre-set menu button in the ROBOCOOK and select Quick. PIC TECHNOLOGY pre-sets temperature/pressure/timer & 4 mins as time for pre-cooking
8. After Pre-Cooking is done the cooking countdown will appear and starts down from 4 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
9. Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both steps
10. Now TWIST and Open the cooker. Add milk, sugar, roasted cashew nuts, cardamom powder, saffron soaked milk one by one and mix well for the sugar to dissolve completely.
11.  Serve sabudana kheer hot.