Sago Kesariya (Sabudana Kheer) Recipe

Cooking Directions

• STEP 1.Wash the sago pearls and soak them in water for 30 minutes.
• STEP 2.In a pan, heat ghee and add the soaked sago pearls. Cook until they become translucent.
• STEP 3.Add milk and simmer until the kheer thickens.
• STEP 4.Add sugar, saffron strands, and mix well.
• STEP 5.Garnish with chopped nuts and serve hot or chilled.

Cooking Tips

• Make sure to soak the sago pearls properly to ensure they cook evenly.
• You can add a pinch of cardamom powder for additional flavor.
• Stir the kheer continuously to prevent it from sticking to the bottom of the pan.

Storage and Serving

• Sago Kesariya can be stored in the refrigerator for up to 2 days.
• Serve it chilled or warm as a dessert after a meal.
• You can also serve it as a fasting recipe during religious occasions.