Sabudana (Sago) Kheer
Ok now we are finally back to today, present, this moment, when I am posting something I cooked this morning, today, not two weeks ago 🙂
Last night after BH slept off in his time zone, I was sitting up thinking what to do, I was just browsing imdb reading about Rachel MaAdams from the “Time Traveler’s Wife” fame. I started watching one of her older movies “Mean Girls”. Boy! is it a full-blown chick flick or what? And Ive never seen anything with Lindsey Lohan in it. Its definitely hilarious at some points …. but most definitely not worth a watch. God knows what came over me!
Anyways … moving on (as usual), have I mentioned yet, how much I love sabudana. Whatever you make of sago, its always pleasant, soft, nice, simple and healthy! so here’s one more! This is an adaptation of a recipe I found over here.
1 cup whole milk
3/4 cup sago pearls – soaked overnight (Run through water, drain completely and leave overnight)
2 tbslp condensed milk
4 tbslp coconut milk
1 tblsp crushed cashews or almonds or pistachios or a mix for garnish
1. In a non-stick pot, mix all the ingredients except the crushed nuts including the sabudana.
2. On medium to low heat, let the mixture cook and condense. Keep stirring continuously.
3. Cook until the milk thickens. I didnt need to add any sugar, the condensed milk was sweet enough. But you may want to add according to you taste buds.
4. Once the milk is sufficiently thickened, turn off the heat, garnish and serve hot. Sometimes, I like to cool it down completely, refrigerate even and serve cold kheer.