Sago Pudding

Sago Kheer 29 Aug 2014

2¼ cups milk
¼ cup water
3½ tablespoons sago 
2 tablespoons sugar, or to taste
a pinch or two green cardamom seed powder
4-5 cashew nuts, chopped fine
8-10 raisins
3-4 slivered almonds for garnishing
1 tsp butter or ghee (I use ghee)
Few strands of saffron soaked in ¼ cup of hot water or milk

Soak the sago in water, just enough to cover the sago for about an hour or two.
Heat ghee, add chopped cashew nuts and gently roast them on a low flame. As soon as they’re a bit brown, add raisins and sauté for few seconds. Remove the cashews and raisins from the ghee and keep aside.
Boil milk and water.
Add sugar, green cardamom seed powder, saffron and continue boiling on medium heat.
Add the drained sago to the milk.
Keep stirring as it boils for 3-4 minutes until the sago pearls turn colorless. Remove from fire.
Serve chilled garnished with slivered almonds.

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