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II Sabudana Kheer II


  • 1Cup Sago (Tapioca)
  • 11/2 cup Sugar or to taste
  • 1 litre Milk
  • 3-4 chotti elaichi seeds (Cardamom pods)
  • A pinch of saffron threads
  • Wash sago (saboodana) and drain excess water.
  • Soak sago in water for 15 minutes.
  • In a heavy pan, boil milk with sugar and cardamom seeds and add sago after draining out the water.
  • Boil on medium flame until sago becomes translucent and swollen.
  • Soak saffron threads in 1tbsp. cold water for 10 minutes, squeeze the color from the threads and water this water to the milk.
  • Serve it hot. 


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