An easy to make Custard made with sabudana (sago) and garnished with rose water, cardamom powder and saffron. The kheer version is very common in all Indian homes and is especially had during fast. Here I added custard powder to thicken it and also add a little bit of flavour to the normal kheer. It simply tastes delicious when had chilled.
- 1/4 cup sago, soaked overnight
- 500 ml. full cream milk
- 2 tbsp. custard powder
- 1/2 cup sugar
- 1/4 tsp. cardamom powder
- 1 tsp. rose water
- few strands of saffron
Let the milk come to boil. Mix the custard powder with 1/2 cup milk till smooth and keep aside. Add the sugar and the soaked sabudana to the milk and simmer on a low flame for 5 minutes.
Pour the custard mix to the boiling milk and continuously keep stirring till it becomes slightly thick. Remove from fire and keep aside to cool down.
Add the rose water and garnish with cardamom powder and saffron. Serve chilled.