3/4 cup Sago/Sabudana(Nylon or regular variety)
1 heaped cup Sugar
1 liter full cream Milk
1 cup Water
10-12 Cashew nuts,broken
1/4 tsp Cardamom powder
few Saffron strands
- Boil milk and simmer it for 12-15 mins until it becomes 3/4th of the quantity.
- Take 1 tbsp of milk in a small cup and add saffron strands to it.Rub the saffron strands in between your fingers before you add to the hot milk.
- Boil a cup of water in another vessel.
- Meanwhile heat ghee in a kadai and fry cashewnuts and fry them until golden in color and remove them and keep aside.
- In the same kadai add raisins and fry them until they fluff up and remove and keep them aside too.
- Now add sago to the remaining ghee and fry for 1-2 mins.
- Add boiling water and cook till the sago turns transparent and soft to touch.It takes 3-4 mins.
- Take out from the fire and leave for a minute aside for sago to settle down.Drain off the extra water if any which stands on top.
- Add the thick boiled milk and reduce the flame and cook until it bubbles.
- Add sugar and mix gently till it dissolves and let it continue cooking over low flame.Always cook over low flame otherwise the milk might curdle.
- Add saffron infused milk and cook for another few mins.
- Add ghee roasted cashew nuts and raisins and cardamom powder to the kheer and mix and switch off the flame.
Serve it hot/warm/cold or at room temperature.
- I usually prefer to fry the sago in ghee which makes sure that the sago pearls does not stick to each other in the end product-kheer.
- If we cook sago in milk,it might curdle sometimes and hence I always cook in water and then add boiled and thickened milk to it later.
- Always make sago kheer in reduced flame to avoid the curdling.
- This kheer thickens as it sits for long,you can add a couple of tablespoons boiled milk to the kheer before you serve.
- You can even skip saffron strands in the recipe,this will give a white colored kheer.
- If you want to make the kheer still richer add 1/4 cup condensed milk and reduce sugar to 2/3 cup.Adjust this by tasting it if necessary.