Blanch the chopped garlic in half cup of water (I did in microwave, it took a minute to blanch) drain, squeeze and keep aside
Boil milk in a deep pan and add soaked sago and blanched garlic and mix well.
Cook on a low flame till sago and garlic are completely cooked and translucent and the kheer thickens
Add green cardamom powder, saffron, sugar and mix well and cook for 2-3 minutes.
Allow it to cool down to room temperature.
Add the custard apple pulp, chopped fruits and half quantity of chopped almonds, pistachios and cashews and mix well.
Refrigerate for 2 - 3 hours.
Garnish with rest of the dry fruits and apple wedges and serve chilled.
