By Mrs.Zaheda Usman
Ingredients:
Sago (Sago rice) – 150gms (1 1/2 cup)
Sugar – 75gms (1 cup)
Milk – 1 ltr
Kesar or food color
Cardamom Powder – ¼ spn
Cashewnuts – 50gms
Ghee – 50gms
Raisins – 50gms
Khoya (optional) – 50gms
Method:
Roast sago & cashewnuts in ghee. Grind the mixture of roasted sago & cashewnuts into fine pieces (like rawa or suji). Boil the milk (1 ltr) till it becomes thick liquid & add the grinded mixture slowly into it. Cook it well (till it gets thickness of kheer). Then add sugar to it. Roast cashews & raisins in ghee & add them to the kheer. Finally add kesar & cardamom powder to it & serve hot.