A variety of dishes can be made from Sago pearls/Sabudana. It is known for its cooling properties and also given to convalescents as it is light on the stomach. A kanji or porridge is fed to infants during the hot summers. Posting a kheer today.
- 1 litre milk
- 100 gms Sago pearls/sabudana
- 12 tsps sugar
- 1 large pinch kesar/saffron
- 1 tsp Cardamom powder
- A few cashewnuts and kishmish roasted in ghee to a golden brown.
Boil the milk and add the washed and drained Sago pearls to it. Keep boiling on a gentle flame till they are cooked. Add the sugar, kesar, roasted cashewnuts and raisins. Boil for a couple of minutes and then add the Cardamom powder. Switch off. Cover and keep aside for about 15 minutes to allow the flavours to infuse. Serve hot or chilled.
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