Sabudana kheer
SAGO KHEER / SABUDANA KHEER
INGREDIENTS
- Sago regular size – ½ cup
- Milk – 3 cup [ 600 ml ]
- Sugar – 4 to 5 tbsp or as per taste.
- Cardamom pwdr – ¼ tsp
- Saffron – few strands
- Fried cashew few
PREPARATION
Clean ,wash ,rinse and soak the sago for 4 to 5 hrs or more with water enough to immerse the sago. Water just upto the level of sago . Rinse well by changing water 3 to 4 times to remove excess starch .
*If using mini sago ,then no need to soak just wash and use .
METHOD
Boil milk in a pan.
Once it starts boiling lower the flame, add sugar and boil for 3 or 4 mins.
Add in the soaked sago + saffron and stir.
Cook till the sago soften and becomes transparent on medium flame .
It takes around 12 mins .Keep stirring in between .
Add the cardamom pwdr mix well and off the flame .
***You can cook more if you want thick consistency .
Don’t make very thick .
Add dry fruits as required .I don’t add as my family doesn’t like .
Kheer is ready to serve hot or chilled .
***The kheer thickens on cooling so dobt make very thick .
Instead of cardamom we can add rose essence .
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