Sago Kesari – A Delightful Indian Dessert with a Soft, Sweet Twist

Begin by soaking the sago in water for about 30 minutes. If you’re using small-sized sago, a shorter soaking time may be enough. Drain the water and set the sago aside.
Roast the Nuts:

In a pan, heat 1 tablespoon of ghee over medium heat. Once melted, add the cashews, almonds (if using), and raisins. Fry until the nuts are golden brown and the raisins puff up. Remove them from the pan and set aside.
Cook the Sago:

In the same pan, add another tablespoon of ghee. Add the soaked and drained sago to the pan and sauté for 2-3 minutes until it becomes slightly translucent.
Prepare the Syrup:

In a separate pan, bring 1/4 cup of water and 1/4 cup of milk to a gentle simmer. If you’re using saffron, add the saffron strands to this liquid and let it steep for a minute or two.
Combine the Sago and Syrup:

Slowly add the hot milk and water mixture to the sago while stirring continuously. Cook for about 5-6 minutes until the sago absorbs the liquid and becomes soft and tender.
Sweeten and Flavor:

Once the sago is cooked, add the sugar and cardamom powder. Stir well until the sugar dissolves and the mixture thickens to a pudding-like consistency. Keep stirring to prevent lumps from forming.
Garnish and Serve:

Add the fried nuts and raisins back into the pan, and mix well. Continue to cook for another 2 minutes to allow the flavors to blend together.
Remove from heat and serve hot or at room temperature.
Serving and Storage Tips: