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Sabudana Kheer
Category : Rice, North indian, Sweets and cakes
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
Recipe courtesy: Chef Ajay Chopra, Executive Chef, Westin Mumbai Garden City
- Wash the sago granules and drain.
- Leave aside for 10 minutes.
- Loosen the sago grains when moisture is absorbed.
- Heat water and add sago granules.
- Bring to a boil. Stir constantly.
- Slow down the flame and simmer for 5 minutes.
- Pour milk and bring the mixture to a boil.
- Cook for about five minutes.
- Add sugar and cardamom.
- Keep stirring occasionally.
- Cook till sago becomes soft but not mushy.
- Garnish with saffron and pistachio.
Recipe courtesy: Chef Ajay Chopra, Executive Chef, Westin Mumbai Garden City
Ingredients:
100gm sago granules
200ml milk
10gm cardamom powder
50gm sugar
100gm water
Saffron for garnish
Pistachio for garnish (chopped)
100gm sago granules
200ml milk
10gm cardamom powder
50gm sugar
100gm water
Saffron for garnish
Pistachio for garnish (chopped)
RECIPES BY AJAY CHOPRA
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