Tuesday, 17 February 2015


Milk                                    -                                     1 ltr
Sabudana/sago                      -                                     1/4cup
Sugar                                   -                                     2 tbsp
Cardamom powder                -                                     a pinch
Raisins                                -                                      1 tbsp
Crushed almonds                  -                                     1 tbsp

Soak sago for 3 - 4 hours.
Boil milk in a heavy bottom vessel
Once boiled, keep it in a low flame.
Drain extra water from the sago.add in the milk.
Stir occassionaly for thickening the milk.
The more thicker the milk the more tastier the kheer.
Cook well till it gets thick and sago mix in the milk.
Add sugar and mix well.
Add cardamom powder, crushed almonds and raisins.
Serve it.