Rice And Sago Kheer

Kheer is a favorite for many and as for me anything to do with desserts count me in. I have a sweet tooth but,  I'm trying to be moderate in my intake. I cooked rice kheer many times and thought of making some adjustment to the ordinary kheer by combining rice and sago which I had no regret as the outcome exceed my expectation. The fluffiness from. The rice and the chewiness of sago compliment the dish well and I just love the whole texture of the kheer. Kheer tend to thickened while cooling and with the added sago it will get thicker thus, adjust the consistency by adding little water to your preference. 

Perfect to serve as offering for God or to please your family and friends on special occasions. Kheer is one of India's most loved sweets thus, you can't go wrong with this decadent desert. The screwpine or thazampoo water is to enhance the flavour and it's fragrant enough to use in this delicious kheer but,  do caution with the amount of the screwpine water as it's quite strong. A dash of it goes a long way to enhance your kheer to the next level.

Ingredients

1 tsp ghee/clarified butter

10-12 almonds, chopped

10-12 raisins

1/2 cup Basmathi rice

1/3 cup sago

1 cup whole milk

4 pods cardamom,crushed

Pinch of saffron

Few dash of screwpine/thazampoo water

1/4 cup jaggery

Methods

Wash and soak the Basmathi rice for 30 minutes. 

Rinse the sago and keep aside.

Heat ghee in a pan on medium low heat. Fry the cashews and raisins till golden. Keep aside.

On the same pan boil the milk and add rice and sago. Stir and cook for 15 minutes by stirring occasionally to avoid the milk from burning. You may add little water if necessary.

Once boil, add crushed cardamom pods and saffron. Stir. Cook till the rice soft and fluffy and the sago turns translucent. 

Add jaggery and stir. Add fried cashews and raisins. Cook till sugar dissolved and add few dash of thazampoo water before switch off the heat.

Serve warm or cold.