I worked as a banker for 17 years. I love staying fit and cooking tasty and healthy meals. I don't use artificial colors and preservatives.
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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- 1 cup nylon sago
- 3 to 4 cups water
- 3/4 cup sugar, or to taste
- 3 to 4 tablespoons 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 to 3 tablespoons fresh milk cream
- Wash sago 2 times. Add fresh water and boil on medium heat until they become transparent. Strain. Run cold water over them. Set aside.
- Heat 2 tablespoons 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.
- Add cooked sago to the same pan. Saute them for 1 minute over low fire.
- Add sugar. Now the sago should begin to loosen. Stir continuously to prevent burning on the bottom. Pour in some ghee at intervals.
- 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 out the edges.
- Sprinkle in a few drops of water to get the proper consistency. Add cashew nuts and pineapple essence. Mix well. Turn off the fire.
- Adding a few drops of water at this stage moistens the sago pearls to prevent them from becoming hard when cold.
- Transfer sago kesari to a serving bowl. Garnish with a few strands of saffron.
- Serve warm or hot. Relish the taste!
Note: This dessert stays fresh for 2 to 3 days. After the first day, store it in the refrigerator. While eating, drizzle on some water or ghee to make it moist. Serve it hot or warm.
- In the first step, while boiling the sago, be watchful to stop the heat exactly at the point when it turns transparent. Taste a few sago pearls to ensure that it's perfectly cooked.
- Once cold, the sago in this dessert may become a little hard. Puff them with a fork, sprinkle in some water, and reheat the dish to restore the original texture. Always serve this dessert warm or hot.
- The saffron and pineapple essence imparts a very nice flavor.
- Adding milk cream makes it rich, flavorful, and thick.