Sago/Sabudana Dhoodh pak

Sago/ Sabudana or tapioca pearl is rich in carbohydrates and is very filling, so it is commonly taken after breaking fast during religious festivals. Sago Dhoodh Pak is a delicious dessert made with sago, milk, sugar/jaggery and garnished with nuts. I have used jaggery for the recipe , so you find the kheer to be cream in color. Now that it is Deepavali, enjoy preparing this delicious sago dhoodh pak/ Sabudana kheer

Sago/ sabudana - 1/2 cup, Jaggery powder - 1/2 cup (depending on the sweetness you want), Milk - 5 cups, Cashew nuts - 6-8 chopped, Almonds - 5 (soak in warm water and cut into thin slices), Saffron - few strands, Cardamom powder - 1/4 tbsp, Ghee - 1 tbsp

Method:
Soak sago/sabudana for 1 hr (soak for atleast 3 hrs if its a big sabudana).

Heat a tbsp of ghee and roast the nuts (cashews & almonds) and raisins separately and keep aside.Soak saffron is a tbsp of milk.

• In a kadai, boil milk. Simmer and let the milk reduce a little.
• Then add the soaked sabudana, simmer and cook till it is soft. Keep stirring each 2-3 mins, so that the sago gets cooked evenly.
• Add saffron and jaggery and cook till jaggery dissolves.
• Then add the nuts, raisins and cardamom powder. Mix well.
• Serve hot or cold.

Note: This kheer tends to thicken as it cools, you can add milk to get the desired consistency.