Nepali Sabudana Kheer

Ingredients

• Moti sago – ½ cup
• Milk – 3 cups
• Water – 1 cup
• Sugar – ⅓ cup
• Cardamom – ¼ tsp
• Almonds – 1 tbsp, sliced

Method

1. Rinse and soak the sago for 20–30 minutes.
2. Cook it in water until the centre is completely soft.
3. Add milk and simmer slowly, stirring often, until noticeably creamy.
4. Add sugar and cardamom and cook another 3–4 minutes.
5. Keep the texture thicker than a drinking payasam but still spoonable.
6. Garnish lightly with almonds and serve warm.