A Indian dessert to enjoy on a cold winters night or to be served cold in summer.
Rinse sago under cold running water for 30 seconds
Soak sago in ½ cup water for 2 hours. The pearls will absorb almost all the water and their size will increase
Bring almond milk to the boil in a pot
Reduce heat then add sago, sugar and coconut milk
Simmer until the sago is soft, stirring regularly, about 20 minutes
Add cardamom seeds and saffron
Stir in half of the cashews and raisins and heat for a further 1 minute
Remove from heat
Garnish with remaining cashew and raisins
Add rose water and stir through
Serve into separate bowls and garnish with remaining cashews and raisins
Servings 6
- Amount Per Serving
- Calories 174
- % Daily Value *
- Total Fat 7.62g12%
- Saturated Fat 3.84g20%
- Sodium 53.05mg3%
- Total Carbohydrate 23.97g8%
- Dietary Fiber 0.81g4%
- Sugars 19.59g
- Protein 2.96g6%
- Vitamin A 1.94%
- Vitamin C 1.04%
- Calcium 10.25%
- Iron 4.67%
- Vitamin B12 9.17%
- Iodine 6.37%
- Magnesium 9.05%
- Zinc 7.13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Rinse sago under cold running water for 30 seconds
Soak sago in ½ cup water for 2 hours. The pearls will absorb almost all the water and their size will increase
Bring almond milk to the boil in a pot
Reduce heat then add sago, sugar and coconut milk
Simmer until the sago is soft, stirring regularly, about 20 minutes
Add cardamom seeds and saffron
Stir in half of the cashews and raisins and heat for a further 1 minute
Remove from heat
Garnish with remaining cashew and raisins
Add rose water and stir through
Serve into separate bowls and garnish with remaining cashews and raisins