Sabudana Milk Pudding with Semya and Dry Fruits

1Rinse the sabudana (1 cup) under running water until the water runs clear. Soak the sabudana (1 cup) in enough water for about 4 hours or overnight.

2In a large pan, heat ghee (2 tbsp) over medium heat. Add the soaked and drained sabudana (1 cup) and sauté for 3-4 minutes until they turn translucent.

3Pour in the milk (4 cups) and bring it to a gentle boil. Reduce the heat and let it simmer for 20-25 minutes, stirring occasionally.

4In a separate pan, dry roast the semya until golden brown.

5Add the roasted semya to the milk (4 cups)-sabudana (1 cup) mixture and cook for an additional 10-15 minutes until the semya is cooked through.

6Stir in the chopped dates and mixed dry fruits (¼ cup). Cook for another 5 minutes until the dry fruits soften and the pudding thickens to your desired consistency.

7Remove from heat and let it cool slightly.

8Serve the sabudana (1 cup) milk (4 cups) pudding warm or chilled, garnished with extra dry fruits for a delightful and nutritious dessert.