Sabakki payasa

Sabakki payasa (sabudana kheer) - A simple payasa recipe which can be made for any festivals. Children will usually like this.
Ingredients
Sabakki (sago grains) - 1/4 cup
Milk - 3 cups
Sugar - 1/4 cup
Cashew nuts - 8 to 10
Almonds - 6 to 8
Rasins - 8 to 10
Cardamom powder - 1/2 tsp
Saffron strands - few
Ghee - 1/2 tsp
Method
First soak the Sabakki for 2 to 3 hrs. When you squeeze the grains it should be soft.
In the meantime in a kadai roast the cut cashew and almounds seperatels. Also roast resins in ghee. Keep it aside
Once sabudana is soaked well, drain the water. Take a vessel with 2 cups of water. Add the soaked sago grains and boil it. It becomes swollen and becomes transparent when boiled. When it is boiled add the 3 cups of milk. Keep stirring. The grains become fully transparent when boiled. When it is done, add the sugar. Add water if the mix is too thick. Remember the Sabakki payasa becomes thick when it cools, so the mix should be watery. Add the strands of saffron and roasted nuts. Remove from heat. You can either serve it hot or refrigerate it and serve chilled.