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Sabudhana/ Sago / Chowwari payassam

Sago -1 cup (washed well )
Water -2 cup to cook sago pearls
Milk -2.5 cup
Water - 1 cup for kheer
Sugar -4 tbs
Water -1 tbs to caramelize sugar
Condensed milk -3 tbs (or more )
Salt -1/2 tsp
Cardamom powder -1 tsp
Nuts -2 tbs crushed (pistachio)
Cinnamon-1 big stick
Ghee-2 tbs

Method
Wash the sabudana/sago pearls in water two times for the starch to go off . Now cook in water (can add sugar if wanted ) , cook till it all becomes transparent jelly kind . Need to stir and cook .

In another pan add sugar and sprinkle little water , to caramelize the sugar . When it becomes nice amber golden color pour water to it boil it . And then add milk , cardamom powder , the cooked sago pearls and mix well . Add condensed milk , stir and boil well . Check sweetness add more sugar or condensed milk if needed then add a pinch of salt to balance the flavour .

Warm ghee and fry cinnamon and cashews and pour it all to the kheer and mix well serve it warm . Can add some caramel sauce on top and serve .

Notes
To make instant toffee caramelize 2 tbs sugar and once it’s nice amber colour , reduce flame add 2 tbs condensed milk and mix well for instant toffee / caramel .
Instead of sago can use vermicelli or rice or ada .