Thoroughly rinse the sago pearls in running water. Soak them in a cup of water for at least an hour or overnight to reduce cooking time. Drain any excess water.

In a small pot over medium heat, bring enough water to a boil to cover the sago pearls.

Add the sago pearls, stir gently, and cook for about 5-6 minutes or until they become translucent. Remove from heat, rinse well, and drain. Set them aside.

In a deep pot, combine 1 cup water, sugar and jaggery. Bring it to a boil over medium-high heat and simmer for 5 minutes, stirring occasionally.

Stir in the coconut milk and salt, and cook additional for 4-5 minutes while stirring.

Add the translucent sabudana and the sliced coconut to the simmering milk.

Cook on medium-high heat, stirring constantly until the milk reduces and reaches a slightly thick consistency. Avoid reducing the milk too much, as the kheer will thicken as it cools. Turn off the heat.

Allow the mixture to cool down to room temperature.

Peel the bananas and slice them thickly.

To serve, place a few slices of banana in each bowl and ladle the coconut milk and sabudana mixture over them.

Serve the kheer either warm or at room temperature.

Enjoy!