Soak the Sabudana: Rinse sabudana pearls in cold water 3-4 times until the water is clear and all the starch is rinsed off. Soak them in a bowl for 3 to 4 hours with enough water to just cover them. They will absorb water and double in size. Once soaked, press them and check that they are not hard from inside. Now, drain them and if they are too wet, spread them on a kitchen towel until they are completely dry.

Toast the Nuts: In a pan, heat 1 tsp ghee and roast the mixed nuts until golden. Remove and keep aside.

Saute Sabudana: In the same pan, add 1 tsp ghee and sauté the soaked sabudana for 1–2 minutes. This step helps coat the sabudana so the kheer doesn’t curdle or stick.

Add Milk: Add milk, stir continuously till it comes to a boil, then let it simmer on medium-low heat for 5 mins. Don't overcook otherwise the sabudana will become mushy.

Prepare the Apples: Meanwhile, in another pan, sauté the chopped apples in 1 tsp ghee. Add a splash of water, cover, and cook till slightly soft (not mushy). Add sugar and cook for 3–4 minutes until the apples turn glossy and lightly caramelized.

Combine & Finish: Add the apple mixture to the simmering sabudana. Stir in cardamom powder, saffron, and the toasted nuts. Simmer for a minute and the Apple Subudana Kheer is ready!

Serve: Garnish with extra apples & nuts, and serve warm or chilled.