Cooked - Sabudana Kheer Recipe | Indian Sago Pudding

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¼ cup sabudana (tapioca pearls (sago))

3 to 4 tablespoons sugar (or chopped dates or jaggery (refer notes))

1 cup water

1 cup milk ((use more if needed))

⅛ teaspoon cardamom powder ((elaichi powder))

1 tablespoon nuts (chopped - almonds, pistas & cashews)

Add sabudana to a heavy bottom pot and rinse it very well.
Pour 1 cup water and cook them until transparent stirring often. You can also soak them for few hours to reduce the cook time.
After cooking, sabudana turns light and transparent meaning they are well cooked, they should not be hard or chewy. Add milk at this stage.
Cook on a medium heat until the kheer turns thick.
Add cardamom powder and sugar. Stir and cook until the sabudana kheer turns thick to your liking. If needed add more milk & simmer. It usually thickens upon cooling so turn off when it is of pouring consistency.
Serve sabudana kheer warm or chilled. Garnish with chopped nuts. You can also fry the nuts and raisins in ghee and pour it over the kheer.