Sago Kheer / Sabudana Kheer – A delicious kheer, made of sago, milk and sugar. Basic recipe from Sanjeev Kapoor !!
Serves: 3 – 4 small serving bowls
3 tablespoon Sago (sabudana), soak for one hour
500 ml / ½ litre milk (do not dilute with water)
5 almonds (optional), blanched (soak almonds / badam in ¼ cup water for one hour. Remove skin and cut into thin slices)
6 tablespoons sugar (5 – 6 tablespoon or to taste)
2 pinches cardamom powder
Heat the milk in a deep non stick pan. Cook on low heat for another 10 minutes till the milk thickens a little. Meanwhile thinly slice the almonds. Add the sabudana to the milk and cook, stirring, till the sabudana is fully cooked and the kheer slightly thickened. Add almonds, sugar and cook on a low heat for 5 - 7 minutes. Switch off the heat. Sprinkle green cardamom powder and mix well. Serve it hot / warm or chill.