Soak the sago pearls in lots of water for 30 minutes. Strain and run through some water to wash off its starch. Set aside.

Heat milk along with the cinnamon, sugar and salt. As it heats. add the sago and give a good mix.

Keep on low flame and cook till the sago plumps up and becomes transparent, and the milk thickens. Please make sure that the mixture doesn't stick to the pan.

Add the white chocolate and allow it to melt completely. Adjust the sweetness at this stage.

Finally add the corn flour slurry and cook for another couple of minutes or till the mixture thickens. Switch off and set aside.

Serve warm or cold with dry fruits or nuts topped - I used cranberries.