Saagu Bondibai

Instructions

1. 1 Soak sago pearls in water for thirty minutes until slightly swollen. Drain well.
2. 2 Bring coconut milk and water to a gentle boil in a heavy saucepan. Add drained sago pearls and stir continuously.
3. 3 Add sugar and crushed cardamom pods. Reduce heat to low and cook fifteen minutes, stirring often to prevent sticking.
4. 4 The pudding is ready when sago pearls turn translucent and the mixture thickens to a creamy porridge consistency.
5. 5 Remove from heat and stir in rose water. Toast crushed cashews in ghee until golden.
6. 6 Pour into serving bowls and top with toasted cashews. Serve warm or chilled depending on preference.