Kashmiri Kesar Sabudana Kheer

Ingredients

• Moti sago – ½ cup
• Milk – 4 cups
• Water – 1½ cups
• Sugar – ½ cup
• Saffron – a generous pinch
• Cardamom – ¼ tsp
• Almonds and pistachios – 2 tbsp

Method

1. Soak the saffron in 2 tablespoons warm milk.
2. Rinse and cook the sago in water until tender throughout.
3. Add warm milk and simmer gently for 8–10 minutes.
4. Add sugar once the pearls are soft, then stir in saffron milk and cardamom.
5. Simmer briefly until creamy but still loose enough to spoon.
6. Finish with sliced almonds and pistachios.