Sabudana, derived from the sago palm tree, is primarily carbohydrate-rich and provides quick energy while being low in vitamins and minerals. It's been integral to Indian cuisine in dishes like ...

Taruna Deepak's obsession with date palm jaggery began a few years back when she tasted sweets made with khajur gud at a ...

Soak the sago in enough water and leave it for 4-5 hours so that all the water gets absorbed. Check after 4-5 hours whether it is soft or hard. If it is soft then it is ready.

½ cup sabudana or sago pearls; 750 ml milk; ½ cup crumbled palm jaggery; ... Taruna's Note: The cooking time of sabudana will depend on its size and the soaking time.

1 cup/ 250ml sago pearls. ... With the heat lowered to a very gentle simmer, cook it until the sago pearls turn translucent, while stirring as needed. Remove the cinnamon stick.

Chewy tapioca pearls or sago, an endlessly adaptable recipe. ... Once the water starts to boil, add the sago and cook it till the pearls become translucent. It should take about 10 to 15 minutes. 3.

Sago Kheer Sago kheer, or sabudana kheer, is made with sago pearls (sabudana), a starch derived from tapioca. Soak the sago pearls and cook them in boiling milk until they turn translucent and soft.

Step 1: Cook the Sago Bring a pot of water to a boil. Add the sago pearls and cook for about 10 minutes, stirring occasionally. Turn off the heat and cover the pot.

As summer arrives, mangoes bring a burst of sweet flavour to our tables. If you’re seeking a delightful way to enjoy this seasonal favourite, look no further than Saloni Kukreja’s Mango Coconut Sago ...

Cook the sago in a saucepan of simmering water for 20 minutes or until translucent then drain well. Combine the mung bean starch with the water and stir to form a smooth paste.