| Prep Time | 2 hours |
| Cook Time | 40 minutes |
| Servings |
servings
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Ingredients
- 1 cup Sago / Tapioca Pearls / Saboodana
- 6 tbsp Basil Seeds / Sabja
- 1.5 lit Full Fat Milk
- 400 ml condensed milk
- 1 tsp Cardamom Powder
- 8 Cashews chopped
Ingredients
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Instructions
- Wash and soak sago pearls in water for 2 hours or till they bloom and are soft.
- Soak basil seeds in half cup water till they bloom completely and set aside.
- Boil milk in a thick bottomed pan and keep scrapping the sides to collect the cream.
- Add cardamom powder in milk and cook in low flame till milk starts to thicken.
- Once the milk starts reducing, add soaked sago pearls and keep stirring.
- Cook for 8-10 minutes and add condensed milk to sweeten the milk. Keep stirring continuously and also add chopped cashews now.
- When the milk is thick and creamy and the sago pearls are also well cooked and look transparent, turn off the stove and let it cool.
- Take serving glasses or bowls and add 2-3 tbsp of bloomed basil seeds in each glass.
- Now pour in the sago kheer on top and garnish with some more chopped cashews and serve hot, warm or chilled 🙂
Recipe Notes
If you liked this easy and delicious creamy dessert recipe, then tr making at home and enjoy the festivities with a sweet serving.
Do share your feedback with me in comments below.
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