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.

Ingredients. 1 cup sugar. 2 pandan leaves (optional) 400ml can coconut milk. ¼ tsp salt. 1 cup dry sago pearls. ½ rockmelon . Method. Heat the sugar, pandan leaves (if using) and 1 1/2 cups of ...

The salty-sweet coconut milk is the perfect home for bouncy pearls of sago and the rockmelon gives a fresh hit of sweetness. I'm not much a fan of sweet soups – they always taste a bit like ...

Soak the sago pearls overnight. In a cooking pan, boil the coconut milk, milk and castor sugar together. Add in the soaked sago and cook for a while till the mixture thickens. Pour the mixture into ...

Pearls made from sago starch are common ingredients in Asian desserts and savories. Image: iStockphoto.com Long before rice became the mainstay of Asia, prehistoric people in China turned to sago ...

Sago, An Ancient Chinese Starch, Endures In Asian Cooking. Sago palms were a key food source in prehistoric China, long before rice, a new study finds. Although it's no longer a staple, ...