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Cook on low flame and keep stirring as the tendency of the saboodana is to stick.
- Wash sago. drain and set aside for 5-6 hours (or overnight).
- Boil milk. add sago and heat again till sago is cooked and turns soft.
- Now add sugar and heat for some time or till the sugar dissolves completely.
- Flavor with cardamom powder and saffron. garnish with nuts and serve hot or chilled.
This recipe was contributed by setseeani on 22 May 2002
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