SAGO KHEER

SAGO KHEER:-

NEEDED:- SAGO 200 G. COCONUT - HALF, SUGAR - 50 G, GHEE - 2 TSP, CASHEW AND KISMIS - 6 NOS EACH, CARDAMOM PWDR - 1 PINCH.

METHOD :- SCRAP AND GROUND THE COCONUT. TAKE 3 CUPS MILK OUT OF IT. KEEP THE FIRST TAKEN THICK MILK ASIDE. HEAT GHEE IN A KADAI AND FRY THE CASHEWS AND KISMIS. TAKE THEM IN A PLATE KEEP ASIDE. PUT THE SAGO IN THAT GHEE WHEN THEY SPLUTTER ADD THE THIRD TAKEN MILK AND COOK FOR SOME TIME. THEN ADD THE SECOND MILK. COOK TILL THE SAGO LOOKS GLASSY. THEN ADD THE SUGAR. AFTER IT MELTS ADD THE FIRST TAKEN THICK MILK AND SWITCH OFF THE GAS. ADD THE KISMIS AND CASHEWS. SPRINKLE THE CARDAMOM PWDR AND SERVE HOT.