For the last day of Navratri, the prasadams have to be in white and I decided to go with Sago. So I made Sago payasam, curd rice with Sago and the regular Curd rice seasoned and garnished with Pomegranate. It’s pretty late today, so will leave with a short note as I have another early day tomorrow for the Vijayadasami Pooja.

Sago Rice Kheer

Sago – 1/2 cup
Cooked Rice – 1/2 cup
Milk – 2 cups
Sugar – 3/4 cup
Water – 1 cup
Ghee – 1 tsp
Cashews and Raisins for garnish

How to make the Kheer:

Soak the sago overnight and change waters. Pressure cook for a whistle. Drain the water from the sago.

In a pan, bring the milk to boil, add the water drained from the sago. Add the cooked rice and mash well.

Add the sugar and let it simmer. Finally add the cooked sago and simmer for 5 mins. In another pan, roast the nuts and pout over the kheer.

Sago – 1/2 cup
Curds – 2 tbs
Milk – 2 tbsp
Salt to taste

Take the boiled sago and mix in the curds and milk. Season with mustard and curry leave.s

Seasoned Curd Rice with Pomegranate.

Hope you all had a great festival season.