Easiest Way to Autumn Perfect Sago Kheer and sago delight

Devin Clark
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
Easiest Way to Autumn Perfect Sago Kheer and sago delight
Page content

Easiest Way to Autumn Perfect Sago Kheer and sago delight Delicious, fresh and tasty.

Sago Kheer and sago delight. Garnish the cool sago kheer with mixed fruit pieces and nuts. I have used mango cubes, grapes, cashews, raisins and chopped alomonds. You can use fruits of your choice.

Its texture is creamy, luscious and absolutely melt in mouth.

Tapioca Sago (Sabudana) is a processed, ready to cook agricultural food product.

The only raw material for manufacturing Sabudana is tapioca root.

You can cook Sago Kheer and sago delight using 19 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Sago Kheer and sago delight

  1. It’s of sago kheer:.

  2. It’s of Sago.

  3. It’s of Ghee.

  4. You need of Full creme milk.

  5. You need of Sugar.

  6. You need of Saffron strands (soaked in milk).

  7. It’s of Cardamom powder.

  8. You need of Dry fruits as you like.

  9. Prepare of sago delight:.

  10. You need of Creme.

  11. You need of Rose essence few.

  12. You need of Cashews.

  13. It’s of Almond.

  14. You need of Raisins.

  15. Prepare of Anjeer (fruit).

  16. It’s of Custard apple pulp.

  17. It’s of Mango.

  18. Prepare of Litchi.

  19. Prepare of Chiku or you can take fruits by your choice.

Sabudana Kheer or Sago Kheer is the commonest type of sweet dish, enjoyed during the fasting period, as well during celebrations and festivals.

This Tapioca Pudding or Sago Pudding is a fav Indian dessert and is super easy to make as well.

Here is how to make it.

A variety of dishes can be made from Sago pearls/Sabudana.

Sago Kheer and sago delight instructions

  1. Roast sago in ghee then add 1 cup milk in it and soak it for 1/2 an hour. Then add rest of milk in soaked sago and cook it till 1/2 quantity left. Add sugar, saffron strands, cardamom powder and dry fruits it. Cook for 2 minutes. Serve hot..

  2. Cool the sago Kheer,then add creme and rose essence in it mix it. Add chopped Anjeer, litchi, chiku,pulp of custard apple mix again properly. Keep it in refrigerator for cooling..

It is known for its cooling properties and also given to convalescents as it is light on the stomach.

A kanji or porridge is fed to infants during the hot summers.

In deep pan add milk put kesar and boil it.

Add sago and boil till sago gets cooked add little water if too thick.

Add sugar and bring to a boil.