Carrot and Sago(sabudhana) Kheer/Carrot Sago Pudding

Its been long, yes to stay out of the blog for about two weeks is really too long I know. I didn't have any other option, the viral fever was terribly bad. Is it because of the drastic change in weather, early spring or should I say kind of early summer??? It took its own sweet time for my family to recover, started with my son taken over by my little one and then the hubby. The worst was my daughter's and my hubby condition, it took too long for my hubby to recover, he never had this bad viral, thankfully he is getting better and we're getting back to the normal routine :-) 

Before moving on to the recipe let me share with you all about what I won from my wonderful fellow blogger friends event and giveaways. One fine morning I woke up and found that I won Monica Bhide's cookbook 'Modern Spice' from Pari's Foodelicious on her 300th Post Giveaways. I was so thrilled and happy when I got to know about it. She has such a beautiful blog with more than 300 recipes and I admire her for the  consistency in blogging with each recipes better than the other. Thanks a lot Pari for choosing me as the winner, this is the first cookbook I ever won, rather the only cookbook I have(I never bought a cookbook till now)). And so sorry about posting about it so late, hope better late than never :-)

Awesome, right???

Its signed by Monica Bhide :-)  

Isn't it awesome to win two giveaways in a row in the same month, yes there is yet another giveaway win from Akheela's TorviewToronto on her Tea Time Event. I won this cute looking Libre Glass n Poly Tea by participating and linking in my Chicken Spring Rolls. Thanks a lot for choosing me as the winner and Thanks a ton for all the follow ups and extra effort you did till the Libre tea was shipped and it reached us :-)

Isn't that cute????

We go through different recipes daily from many sources and especially blog authors get to know lot of delicious and innovative recipes from their fellow bloggers as well other than from the cookery shows, cook books etc. Many time I decide to try out some of those wonderful recipes from my fellow bloggers when they post it but then I totally forget them as I always try to cook with the ingredients available in my pantry and I don't bother much to think what to make for the day. But this recipe of Radhika at Tickling Palates was in my mind from the time she posted it maybe because it was so unique or Is it because that was her guest post for Kavi's Cooking with Kin Series Event which gained my attention since I was also a part of the event with my Soy Granules Kheer.

Also I make kheer/payasam often since my son's request for them comes more often than any other desserts. This is the first recipe I tried from my fellow blogger friend, Thanks a lot Radhika for sharing this beautiful recipe with your friends and readers. It tasted just perfect and delicious, my family loved it - especially my son .Check out for the original recipe here as I have made slight variations that suits our taste buds.

Ingredients Used :-

1. Grated Carrot ~ 1 cup(I used 3 big carrots)
2. Sago/Sabudhana/Tapioca Pearls - 1/2 cup
3. Brown Sugar ~ 3/4 cup(you can add little more, I didn't make it very sweet)
4. Cashews, Raisins a handful
5. Milk ~ 3 cups
6. Cardamom - 3 pods
7. Ghee - 2 tsp
8. Water as needed

Preparation Method :- 

• Wash and soak the Sago/Sabudhana in water for 30-45 minutes. 
• Heat up a thick bottom vessel, pour the ghee. Add cashews and saute to golden brown, remove and keep aside. Reduce the heat to medium, add raisins and saute till they plump up, remove and set aside.
• Add the grated carrot to the same vessel saute for about three-five minutes till carrot absorbs the aroma of ghee.(I took out a spoon of carrot to garnish)
• Drain off the water from sago/sabudhana and add to the carrot and saute for a minute or two.
• Pour 1/2 cup of water and two cups of milk, stir well and let it boil. Simmer the heat to medium and let it cook till sago turns transparent.
• Pour rest of the milk, stir well and let it boil again and then cook till the kheer start to thicken for about five-seven minutes(Kheer thickens fast because of the sago). 
• Add the cardamom powder, stir well to mix. Switch off the stove.
• Garnish with ghee fried cashews, raisins, strips of grated carrot and serve warm or chilled. Enjoy!!!