Kashmiri Sago Pulao
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White pearl like sago with fresh colorful fruits, paneer tenderness, feminine garnish and aroma of rich Indian spices, kesar and rose.
- Heat the ghee in a kadhai, add all whole garam masala for tempering and saute.
- Add all other ingredients one after the other and then mix them all well but gently and little.
- Sprinkle saffron milk, mix well and cover and keep for a minute.
- Remove form the flame and serve fresh and hot garnished with cashews and rose petals.
This recipe was contributed by damyantiben on 03 Sep 2012
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