Pakistani Sago Kheer

Ingredients

• Moti sago – ½ cup
• Milk – 4 cups
• Water – 1½ cups
• Sugar – ½ cup
• Cardamom – ¼ tsp
• Almonds and pistachios – 2 tbsp
• Rose water – ½ tsp, optional

Method

1. Rinse and cook the sago in water until completely soft.
2. Add warm milk and simmer gently, stirring frequently.
3. Add sugar after the pearls are tender and cook until lightly creamy.
4. Add cardamom and optional rose water.
5. Keep the kheer slightly loose because it thickens on cooling.
6. Finish with almonds and pistachios and serve warm or chilled.