Rinse both quinoa and sago pearls separately

Soak them separately in half cups of water each for 30 minutes

Post soaking, strain the water from quinoa and sago pearls

Melt the ghee in a heavy bottom saucepan

Add the quinoa seeds and sauté for a minute over medium heat

Then add 1/4th the quantity of milk in the pan

Reduce the heat and cook the quinoa covered after the milk boils

After about 12-15 minutes, the quinoa should be ready

Add the remaining milk now

Follow it up by adding jaggery and cardamom powder

Mix well and cook on Low heat as the kheer thickens

Just before your desired consistency of the kheer would be achieved, add the sago pearls and mix

Keep cooking for another 1-2 minutes and then take off heat

Transfer into serving bowls and serve warm garnished with sliced nuts

Refrigerate and serve if you love kheer chilled

Enjoy!