Sago / Sabudana Kesari

Sago Kesari is a delicious Indian dessert made with sago (tapioca pearls), sugar, and flavored with cardamom. It has a unique texture and is often garnished with nuts and raisins. Here’s how to make it:

Ingredients:

1 cup sago (tapioca pearls) / sabudana

1 cup water

1 cup milk (or more if desired)

3/4 cup sugar (adjust to taste)

1/4 cup ghee (clarified butter)

1/4 tsp cardamom powder

1/4 cup chopped nuts (cashews and almonds) or as desired

1/4 cup raisins or as desired

A pinch of saffron strands (optional) or saffron pdr

 

Instructions:

Rinse the sago pearls in water and soak them in water for about 2 hours. Drain and set aside.

In a saucepan, bring 1 cup of water to a boil.

Add the soaked and drained sago to the boiling water. Cook on medium heat, stirring occasionally, until the sago becomes translucent. This should take about 5-7 minutes.

Once the sago is cooked, add 1 cup of milk to the saucepan. Stir well and let it cook for another 5 minutes.

 Stir in the sugar, mixing until it dissolves completely.

Add 1/4 cup of ghee, cardamom powder, and saffron strands (if using). Mix everything well and cook for an additional 2-3 minutes until the mixture thickens.

In a small pan, heat a little ghee and fry the chopped nuts and raisins until they turn golden brown.

Add the fried nuts and raisins to the kesari and mix well, reserving a few to garnish on top of the halwa.

 

Transfer the Sago Kesari to a serving dish and serve warm or at room temperature.

Tips:

Consistency: If you prefer a creamier texture, you can add more milk while cooking.

 

Sago Kesari can be enjoyed on its own or served with a scoop of vanilla ice cream for an extra treat!

 

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

 

This Sago Kesari is a delightful treat that's perfect for festivals or special occasions. 

 

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