Sabudana Coconut Kheer

PREPARATION

1. In a pan, add 20 grams of sago and roast them on low heat for 2–3 minutes. Remove from the heat and cool for 10 minutes.
2. Heat 1 tablespoon ghee in another pan, add 1 tablespoon almonds, 1 tablespoon cashews, 1 tablespoon pistachios, and 1 tablespoon raisins. Roast over medium heat for 2–3 minutes.
3. Remove the roasted nuts from heat and keep aside.
4. Once the roasted sago has cooled, blend it into a fine powder using a blender.
5. In a skillet, bring 750 milliliters of milk to a boil. Add 1/4 teaspoon of saffron and stir.
6. Add the blended sago powder gradually, stirring continuously to avoid lumps. Cook on medium heat for 20–25 minutes, or until the mixture thickens.
7. Add 30 grams of grated fresh coconut and 70 grams of sugar. Stir well until the sugar completely dissolves.
8. Add the roasted nuts and 1/2 teaspoon of cardamom powder, mix everything well. Remove from the heat and let it cool or 30 - 40 minutes.
9. Transfer the prepared kheer to a serving bowl. Garnish with chopped pistachios and rose petals.
10. Serve warm or chilled as desired.