Ingredients:
1 tbsp ghee
1 cinnamon stick
2 cardamom
¼ cup semolina
4 cup milk
2 tbsp-soaked tapioca sago
2 tbsp carrot
½ cup sugar
1/16 tsp salt
½ tsp kewra water
Instructions:
1. Toss cinnamon and cardamom in a pan with ghee
2. Stir in semolina continuously until fragrant
3. Pour in milk and stir
4. Add tapioca sago that has been soaked for 30 minutes
5. Add carrot, sugar, pinch of salt and kewra water
6. Remove the cardamom and cinnamon stick
7. Remove the kheer from heat once the sago is cooked and the sauce has slightly thickened
8. Garnish with desired nuts such as pistachios
9. Ready to Enjoy!