When we were living in Muscat, during Dussehra, one evening, I had invited around 20 friends for haldi kumkum. I had planned to make kheer that day.
Generally I make kheer using condensed milk and evaporated milk to make a rich and creamy kheer. That particular day, I didn’t have enough of condensed milk. That time I got this idea of using custard powder to make it creamier. It was just an instinct, but became a super hit and I was on cloud nine:)
Today, am going to meet few of my special friends and we are having a pot luck. And I have made my special custard kheer for my special friends 🙂
Sago ( sabudana / javvarisi) – 11/2 cups
Full cream milk- 11/2 lits
Condensed milk- 200ml ( 1/2 tin)
Sugar- 1/2- 3/4 th cup
Custard powder- 2 tbsps
Strawberry essence- 1 tsp
Strawberry colour- little
( you can use colour and flavour to your choice)
I made the kheer in the microwave. Sharing the method for that.
Wash and soak sago for 2-3 hrs.
Drain the water. Add the soaked sago and 1 lit of milk in a microwaveable vessel.
Mix well and microwave for 12 mins at microwave power, high.
Take it out, mix well and again microwave for 8 mins or till the sago is cooked well.
Add 2 tbsps of custard powder to the remaining 1/2 lit , mix well and make a slurry.
Add the slurry, condensed milk, sugar, colour and essence to the sago mixture and mix well.
Now microwave this kheer for 8 mins on medium power.
Let it rest for few mins in the microwave.
Take it off from the microwave and mix well once again.
Once it reaches the room temperature,
keep it in the refrigerator and serve chilled garnished with some cherries and choco chips:)