Instructions

1. Transfer the Sabudana to a grinder and repeatedly grind the sago till it becomes evenly powdered.
2. In a heavy bottomed pan, heat the milk. Keep stirring and boiling it, till it reduces a bit and is 3/4^th of its original volume.
3. Add the Milk powder and mix it thoroughly into the milk. Next add the Sabudana powder and lightly boil for a minute or two. Now add 4 Tsp sugar and stir well to help it dissolve. Take off from flame and pass it one time through a sieve just to be doubly sure that there are no lumps. Add the vanilla essence to the sabudana -milk mix and pour the mixture into individual serving bowls. Leave it in the freezer for 1 hour or in the refrigerator for 3 -4 hours.
4. In the meantime prepare the Blueberries by putting them in a bowl with 1/3^rd cup water and 2 Tsp sugar. Simply microwave them at high for 40 to 50 seconds. If no microwave, simply put the blueberries along with the sugar and water in a pan over medium flame and cook for a minute or two, till the blueberries soften and mixes with the sugar syrup.
5. Take out the Sabudana phirni bowls half way when they are almost set and add the blueberries to each of the bowls from the top.
6. Before serving garnish with sliced almonds and chopped pistachios.