• 1 tbsp – Sago (Sabudana)
• 2 cups – Milk
• 1.4 tsp – elaichi (cardamom) powder
• Sugar – to taste


  1. Wash and drain sago and leave it aside to fluff up in the remaining moisture.
  2. Mix into the milk and put to boil. Stir continuously till it boils.
  3. Cook on a low flame till the sago is fully cooked. Stir occasionally.
  4. To check if it’s done, ensure that the sago can be easily pressed flat between your thumb and finger.
  5. Stir in the cardamom powder and sugar.
  6. Boil further for 2 minutes and serve hot.

Recipe courtesy of Sify Bawarchi