Kheer or Porridge

A sweet post for the first day of the new year. It is made of sago pearls, sweet basil seeds, garden cress seeds, saffron strands, blue berries and pine nuts. The creaminess to the dish comes from thick coconut milk.

Ingredients

1/2 cup sago pearls soaked overnight, the seeds to be submerged and little water left above the seeds
1 tspn each of sweet basil and garden cress seeds soaked for an hour 
1 tspn of blue berries soaked for an hour
2 cups of milk
1/2 a cup of thick coconut milk, I used store bought
a handful of pine nuts
4 strands of saffron
Sugar or jaggery to taste

Method
In a vessel take the sago pearls with the water in which they are soaked and add milk to it, let it come to a boil, now add rest of the ingredients except the blue berries, sugar/jaggery and coconut milk. Now adjust the consistency by adding milk, as per your taste, once done add the sugar/jaggery, wait till it melts. Now add the blueberries and the coconut milk. Take it off the heat in two minutes. Cool and serve.