Ingredients
| • | Sago (sabudana),soaked | 1/4 cup |
| • | Milk | 5 cups |
| • | Saffron (kesar) | a pinch |
| • | Almonds,blanched | 8-10 |
| • | Sugar | 1/4 cup |
| • | Green cardamom powder | 1/4 teaspoon |
Method
Heat the milk in a deep non stick pan. Add the saffron and mix. Cook on low heat 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 thickened. Add almonds, sugar and green cardamom powder and mix well. Serve it hot or chill and serve.
Heat the milk in a deep non stick pan. Add the saffron and mix. Cook on low heat 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 thickened. Add almonds, sugar and green cardamom powder and mix well. Serve it hot or chill and serve.
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