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- 1/2 cup
- 4 cup
- 1/4 cup, or to taste
- 2 tbsp
- 1 tbsp
powder - 1/2 tsp
- big pinch
How to Make Sago Kheer
Wash the Sago and drain. Add 4 cups of water and cook and stir, till the Sago is transparent (add more water if necessary, while cooking)
Meanwhile, soak saffron in little milk and crush.
Heat the milk when the Sago is cooked, add the hot milk. (If cold milk is added to hot Sago mixture, it may curdle)
Add sugar. Stir till sugar is dissolved. Let the Kheer boil for one minute. Add saffron and cardamom powder and remove from fire. Taste and add more sugar if desired.
Heat the Ghee, fry the raisins and add to the Kheer.
Serve hot or cold. (The Kheer thickens as it cools. If it is is too thick, some milk may be added.)
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.