Here's a recipe for Sago Kheer, a delicious Indian dessert:
Ingredients:
1/2 cup sago (sabudana)
4 cups milk
1/2 cup sugar (adjust according to your taste)
1/4 teaspoon cardamom powder
2 tablespoons chopped nuts (cashews, almonds, pistachios)
1 tablespoon raisins
A pinch of saffron strands (optional)
1 tablespoon ghee (clarified butter)
Instructions:
Rinse the sago (sabudana) under cold water until the water runs clear. Soak the rinsed sago in water for 30 minutes. After 30 minutes, drain the water and set aside.
In a large saucepan, heat the ghee over medium heat. Add the soaked and drained sago to the pan and sauté for a couple of minutes until the sago pearls become transparent and start to turn slightly crispy.
Add milk to the saucepan and bring it to a boil. Reduce the heat to low and let the sago cook in the milk, stirring occasionally to prevent sticking. Cook for about 15-20 minutes or until the sago pearls become soft and transparent.
Add sugar, cardamom powder, chopped nuts, and raisins to the saucepan. Stir well to combine. Continue to cook the kheer for another 5-10 minutes until it thickens to your desired consistency. If the kheer becomes too thick, you can add more milk to adjust the consistency.
Optional: Crush a few saffron strands and dissolve them in a tablespoon of warm milk. Add this saffron milk to the kheer and mix well. This will give the kheer a beautiful golden color and a mild flavor.
Once the kheer reaches the desired consistency, remove it from the heat.
Serve the sago kheer hot, warm, or chilled. Garnish with some chopped nuts on top for an added crunch.
