Sabudana Mango Kheer

Ingredients

• Moti sago – ½ cup
• Water – 2 cups
• Full-fat milk – 4 cups
• Sugar – ⅓ to ½ cup
• Ripe mango pulp – 1 cup, chilled
• Cardamom powder – ¼ tsp
• Cashews or pistachios – 2 tbsp

Method

1. Rinse the sago well. Soak 30 minutes if the pearls are firm, then drain.
2. Cook the sago in 2 cups water over low to medium-low heat, stirring often, until soft through the centre.
3. Add warm milk and simmer gently for 10 to 12 minutes, scraping the base regularly.
4. Add sugar only after the sago is fully tender. Stir until dissolved and simmer another 3 to 4 minutes.
5. Add cardamom and switch off while the kheer is slightly loose; it thickens as it cools.
6. Cool completely to room temperature, then chill. Do not add mango to hot milk because its acidity can split the dairy.
7. Fold in chilled mango pulp just before serving. Taste before adding more sugar because mango sweetness varies.
8. Garnish with nuts and serve cold.