Soak sago pearls in water for 1/2 hours

Boil milk on low flame

Drain excess water of sago pearls and add in boiling milk

Stir occasionally until the milk turn thick and sago pearls softens

Add sugar and cardamom powder and switch off the flame

Let it cool on room temperature

Thinely slice 4 strawberry

Grind remaining strawberry in a mixer and strain the pulp in a strainer

Mix strawberry pulp in prepared keer and keep kheer in fridge for 1/2 hour

Takeout from fridge and pour in serving bowls

Add sliced strawberry and enjoy the taste.