Rice – Sago Kheer (బియ్యం – సగ్గుబియ్యం పరమాన్నం)

This is a delicious kheer that is perfect for any festival. As I mentioned in my previous post I prepared this on the auspicious day of Ugadi. The kheer turned out so yummy and everyone liked it.

Ingredients:

• 1 cup uncooked Rice
• ¼ cup Sago Pearls (సగ్గు బియ్యం)
• 1 cup Sugar
• 4 cups Milk
• 1 tsp Ghee (నెయ్యి)
• Few broken Cashews
• Few Raisins
• Few Cardamom seeds

Preparation:

Wash and soak sago for some time (at least an hour) until it becomes soft.

Wash and cook rice. Keep aside.

When Sago becomes soft, add it to a bowl and pour little amount of water. Bring it to a boil.

Then pour milk + sugar and mix well. Then add cardamom seeds and mix.

When it almost reaches the boiling point, add cooked rice and mix well so that no lumps are formed.

Keep the flame on low and simmer the contents for some time.

Turn off the flame and transfer the kheer to a serving bowl.

Heat ghee in a small pan and add cashews + raisins. Sauté those until cashews turn golden brown in color and raisins bubble up. Pour this on top of the kheer and mix well.

A delicious and lip-smacking rice-sago kheer is ready!!

Note: If the kheer becomes thick on standing, you can make it thin by adding more milk.