'Plain Rose' Sago Kheer

Reading the "Sago Saga" on Kenzy's Kitchen Korner, inspired me to try my own variations of the humble Sago Kheer. This is my take on the plain vanilla version, or should I call it my Plain Rose version?

4 1/4 cups milk
3½ tablespoons sago/sabudana
2 tablespoons sugar, or to taste
1/2 tsp rose essence
2-3 drops red food colouring

Method:
Soak the sago in water. The water should cover the sago and there should be a bit extra. Keep the soaked sago overnight, in the fridge. In the morning, drain the sago from the water and keep aside.
Bring 4 cups milk to boil, reduce the flame, and heat with constant stirring till the volume reduces to 2 1/2 cups.
Add the drained sago to the milk, and keep stirring for 3-4 minutes until the sago pearls lose their opaque white color and become colorless. Remove from fire.
Add the rose essence and food colouring and mix well. Chill in the fridge for 3 hours. Before serving, add the remaining milk and mix well.