How to Make Sago Kesari Dessert

Updated on October 28, 2019
ShailaSheshadri profile image

I worked as a banker for 17 years, and now I work as a freelance writer. I love cooking tasty and healthy meals. Also, I love staying fit.

Sago Kesari Dessert
Sago Kesari Dessert

What Is Sago?

Sago is a starch that comes from the spongy center of certain tropical palm stems. In order to make this sago kesari dessert, I used a type of sago called nylon sago.

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Prep time: 5 min
Cook time: 20 min
Ready in: 25 min
Yields: 4 servings

Ingredients:

  • 1 cup nylon sago
  • 3-4 cups water
  • 3/4 cup sugar, or to taste
  • 3-4 tbsp ghee
  • Pinch cardamom powder
  • A few drops pineapple essence (optional)
  • A few strands saffron (optional)
  • Tiny pinch orange food color
  • 10 cashew nuts, broken
  • 2-3 tbsp fresh milk cream

Instructions

  1. Wash sago 2 times. Add fresh water and boil on medium heat until they become transparent. Strain. Run cold water over them. Set aside.
  2. Heat 2 tbsp ghee in a deep-bottomed pan or in a non-stick pan (I used non-stick). Saute cashew pieces until they change color. Remove and set aside.
  3. Add cooked sago to the same pan. Saute them for 1 minute over low fire.
  4. Add sugar. Now the sago should begin to loosen. Stir continuously to prevent burning on the bottom. Pour some ghee at intervals.
  5. Add saffron strands and food coloring. Mix well. Add the remaining ghee. Add fresh milk cream. Continue cooking until the mixture starts leaving the bottom and the ghee oozes on the edges.
  6. Sprinkle a few drops of water to get the proper consistency. Add cashew nuts and pineapple essence. Mix well. Turn off the fire.
  7. Adding a few drops of water at this stage moistens the sago pearls to prevent them from becoming hard when cold.
  8. Transfer sago kesari to a serving bowl. Garnish with a few strands of saffron.
  9. Serve warm or hot. Relish the taste!

Note: This dessert stays fresh for 2-3 days. After the first day, store it in the refrigerator. While eating, drizzle some water or ghee to make it moist. Serve it hot or warm.

Photo Guide

Click thumbnail to view full-size
Step 1: Saute cashew nuts. Keep the ingredients ready.Step 2: Boil sago in water until it becomes transparent. Strain it.Step 3: Run cold water over the sago.Step 4: Saute sago in ghee for 1 minute. Add sugar.Step 5: Sugar melts and sago becomes loose. Step 6: Add food color and saffron strands. Continue cooking on low heat. Add ghee at intervals.Step 7: Add cardamom powder, pineapple essence, and fresh milk cream. Continue cooking.Step 8: The dessert starts leaving the sides. Add sauteed cashew pieces. Turn off the heat.Step 9: Sago kesari dessert is ready to eat.
Step 1: Saute cashew nuts. Keep the ingredients ready.
Step 1: Saute cashew nuts. Keep the ingredients ready.
Step 2: Boil sago in water until it becomes transparent. Strain it.
Step 2: Boil sago in water until it becomes transparent. Strain it.
Step 3: Run cold water over the sago.
Step 3: Run cold water over the sago.
Step 4: Saute sago in ghee for 1 minute. Add sugar.
Step 4: Saute sago in ghee for 1 minute. Add sugar.
Step 5: Sugar melts and sago becomes loose.
Step 5: Sugar melts and sago becomes loose.
Step 6: Add food color and saffron strands. Continue cooking on low heat. Add ghee at intervals.
Step 6: Add food color and saffron strands. Continue cooking on low heat. Add ghee at intervals.
Step 7: Add cardamom powder, pineapple essence, and fresh milk cream. Continue cooking.
Step 7: Add cardamom powder, pineapple essence, and fresh milk cream. Continue cooking.
Step 8: The dessert starts leaving the sides. Add sauteed cashew pieces. Turn off the heat.
Step 8: The dessert starts leaving the sides. Add sauteed cashew pieces. Turn off the heat.
Step 9: Sago kesari dessert is ready to eat.
Step 9: Sago kesari dessert is ready to eat.

Important Tips

1. In the first step, while boiling sago, be watchful to stop the heat exactly at the point when it turns transparent. Taste a few sago pearls to ensure the perfect cooking.

2. Once cold, the sago in this dessert may become a little hard. Puff them with a fork, sprinkle some water, and reheat it to get the original texture. Always serve this dessert warm or hot.

3. The saffron and pineapple essence imparts a very nice flavor.

4. Adding milk cream makes it rich, flavorful, and thick.

Nutritional Information

Nutrition Facts
Serving size: 1
Calories 216
Calories from Fat81
% Daily Value *
Fat 9 g14%
Carbohydrates 26 g9%
Sugar 22 g
Fiber 0 g
Protein 4 g8%
Cholesterol 3 mg1%
Sodium 6 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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