¼ pav sago
¾ litre milk
1½ pav sugar
a few raisins
a few cashewnuts
3 cardamom pods
1 pinch saffron
Wash rice thoroughly. Boil one litre of water in a vessel.
Drop rice into the boiling water.
When rice is half cooked, put sago (washed previously) to it.
When sago turns transparent, check whether rice is cooked properly.
(If water is insufficient, make it up by putting a little more.)
Combine cashewnut bits and sugar with cooked rice and mix constantly, till it boils well.
Boil milk in another vessel, take out its cream, and pour the milk into the cooked rice-cum-sago.
Mix saffron in a little milk and add it along with powdered cardamom and raisins.
Mix and serve.