Cabbage Kheer

Heat ghee in a pan and saute the cabbage for a few seconds. Keep aside. Grind the sugar and the cardamoms and keep aside. Bring the milk to a boil in a pan.

Add the cabbage and the sliced nuts and continue to simmer on low flame for 15-20 minutes, stirring at intervals.

Then add the sago and the sugar and continue to simmer further for 5 minutes or till it turns slightly thick to the desired consistency.

Remove from the flame and cool. Add the saffron and rose water. Serve chilled.