Carrot Sago Pudding
Today on my Cooking with Kin series, I have someone who is a Food Blogger. She has been a source of inspiration for all us amateur bloggers! 🙂 One can spend hours just ogling at her food photographs. I still wouldn’t forget “improve the font or nobody’s gonna read it!” email she sent me. 🙂 It was the first constructive advice anybody had ever given me and boy! did I cash in on that! 😀 She is one multifaceted lady; what with her job, the kids, the blog AND the herculean task of hosting so many events! She is the founder of the very popular Blog Hop Wednesdays & Let’s Cook Series. – Yes folks, its Radhika, from Tickling Palates!!! *Drumrolls* Over to Radhi..When Kavi asked me to do a guest post in her space, I was so delighted, as the name she had given to this series was “Cooking with Kin”. It is always nice to do something special for your friends.
- Heat 1 tbsp of ghee in a pan. Add broken cashew nuts and roast till they are golden brown in color. Drain and keep aside.
- In the same pan add the remaining ghee and add the clove and cinnamon. Sauté for a few seconds. Add the sago and sauté over low flame till they start puffing up.
- Now add the water and bring it to a boil. Simmer the flame and continue to cook for 7-10 min stirring in between till the sago is completely cooked. Add more warm water if you find it becoming dry. Find and discard the clove and cinnamon.
- Pour the milk and the grated carrot and continue to cook for 10-12 min. You will see the milk thickening slightly.
- Add the sugar, powdered cardamom and mix gently. Simmer for 4-5 mins. Finally mix in roasted cashew nuts. Serve hot or chilled.
- You can see a lovely orange hue from the carrots without adding any saffron.
- You can also cook the carrots separately. Mash them and add the pulp if you want to quicken the cooking process and save time.
- You can also use vermicelli in the place of sago.
- If you want to save more time, reduce the quantity of milk and sugar and add ¼ cup of condensed milk. This will not only thicken the kheer but also lend a good taste.
- You can add a pinch of cinnamon powder along with the cardamom powder instead of using cinnamon stick in the beginning.
- Tastes better and great when served chilled