Almond - Sago Kheer / Badam - Saggubiyyam Payasam

Sago kheer is one of the preferred kheers during summer at our home since it is considered a coolant. Recently I saw an yummier version on a TV show, combining it with almonds. Actually I should say it was like bringing together two delectable kheers - the almond kheer and the sago one, to come up with a healthy, nutritious treat. I tried it immediately and was very much impressed with the outcome and so it makes an appearance here. Also the tiny sago I used were cooked in about 5 minutes and so this kheer was a breeze to prepare. It can be a part of a festive meal or prepared to impress your guests.

Ingredients:
1/2 cup almonds
1/4 cup sago / saggubiyyam
2.5 - 3 cups milk (Boiled and cooled)
6 - 8 tbsp sugar (or adjust accordingly)
1/2 tsp cardamom powder
1 - 2 Tbsp slivered almonds to garnish (optional)

Method:
* Grind almonds into a paste adding water. 
* Heat ghee in a non stick sauce pan. Add almond paste, milk and sugar. Bring it to a boil and add sago. Cook until sago is done. My sago was done in about 5 minutes. Add cardamom powder and turn off the stove.
* This can be served chilled during summers or hot during cold weather.
* Garnish with slivered almonds.

Note:
1. There is no need to skin the almonds for this recipe. However if one prefers so, the almonds need to be soaked in water and peeled. For a quicker option, they can be nuked in a microwave with little water for a couple of minutes. The skins come off easily.
2. I added the tiny, quick cooking sago and so the kheer was done in no time.

Check what other marathoners are cooking during this month long marathon.

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