Add the sabudana (tapioca pearls) to a fine-mesh strainer and rinse under running water for about a minute until the water runs clear. This removes excess starch and prevents the kheer from turning sticky.

Transfer the rinsed sabudana to a bowl and soak it in 1 cup of milk for about an hour. Tip – You can also soak it in hot milk for 30 minutes. Soaking helps rehydrate them.

After an hour, the pearls will absorb most of the milk and become soft and plump.

Roughly chop the almonds, pistachios, and cashews using a nut chopper or knife.

Heat 1 teaspoon of ghee in a heavy-bottom pan. Add the chopped nuts and roast for about a minute until fragrant and lightly golden. Be careful not to burn them.

Remove and set aside.

In the same pan, add another teaspoon of ghee and the sugar. Do not stir — let the sugar melt naturally over medium flame.

Gradually pour in the remaining milk while stirring continuously. The caramel will bubble up — keep stirring until it dissolves completely into the milk. Bring the mixture to a rolling boil and let it simmer on medium heat for about 12–14 minutes, stirring occasionally. The milk will take on a rich golden hue and develop a deep caramel flavor.

Add the soaked sabudana along with any leftover milk to the caramel milk. Lower the flame and cook, stirring often to prevent sticking. Note - Do not add the sabudana before the milk comes to a rolling boil. It can curdle the milk.

Simmer for another 10–15 minutes or until the sabudana turns translucent and the kheer reaches a creamy consistency. Scrape down the sides of the pot as it cooks. Press some sago pearls to see if its become soft. They should not be dense or chewy when you bite into them. That's your cue.