Sabudana (Sago) Kheer

For me, Sabudana or Sago is synonymous to Upvaas/Vrat or fasting. My Mom used to cook a sago delicacy every Monday for her fasts. And we too enjoyed those treats equally... Sabudana Khichdi, Sabudane Wade.
Today, I made Sago Kheer or Payasam in my US kitchen for the first time. I am not sure if Tapioca and Sago are one and the same.

Ingredients:
Sago/Sabudana - 1 cup

Sugar or Jaggery or Brown Sugar - about 2 tbsp

Clarified Butter/Ghee - 2 tsp

Whole Milk - about 2 cups

Almonds/Badam - 4

Cashews/Kaju - 4

Green Cardamom/Elaichi - 2 pods (seeds only)

How to cook Sabudana or Sago Kheer:

Roughly chop cashews and almonds. You can use any other nuts of your choice. Crush the cardamom seeds to a fine powder in a mortar pestle.
Heat ghee in a thick bottom vessel and add sago. Roast sago at low flame for about 2 - 3 minutes.
Add about 1/2 cup water and cook sago till it turns soft. Sago will turn almost double in size after cooking. Sago is quite sticky, keep stirring.
Add milk, chopped nuts and bring it to a boil. You can also add raisins/dry grapes if you like.
Add sugar and cardamom powder. Add saffron/kesar too if you like. Continue cooking till sugar dissolves and you get the desired consistency. Garnish Sabudana Kheer with nuts and serve.

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