Sabudana (Sago) Kheer

For me, Sabudana or Sago is synonymous to Upvaas/Vrat or fasting.  My Mom used to cook a sago delicacy every Monday for her fasts.  And we too enjoyed those treats equally... Sabudana Khichdi, Sabudane Wade.
Today, I made Sago Kheer or Payasam in my US kitchen for the first time. I am not sure if Tapioca and Sago are one and the same.

Ingredients:
Sago/Sabudana - 1 cup

Sugar or Jaggery or Brown Sugar - about 2 tbsp

Clarified Butter/Ghee - 2 tsp

Whole Milk - about 2 cups

Almonds/Badam - 4

Cashews/Kaju - 4

Green Cardamom/Elaichi - 2 pods (seeds only)

How to cook Sabudana or Sago Kheer:

• Roughly chop cashews and almonds.  You can use any other nuts of your choice.  Crush the cardamom seeds to a fine powder in a mortar pestle.
• Heat ghee in a thick bottom vessel and add sago.  Roast sago at low flame for about 2 - 3 minutes.
• Add about 1/2 cup water and cook sago till it turns soft.  Sago will turn almost double in size after cooking.  Sago is quite sticky, keep stirring.
• Add milk, chopped nuts and bring it to a boil.  You can also add raisins/dry grapes if you like.
• Add sugar and cardamom powder.  Add saffron/kesar too if you like.  Continue cooking till sugar dissolves and you get the desired consistency.  Garnish Sabudana Kheer with nuts and serve.