Recipe Details
Kesari sago
Prep: 120 mins
Cook: 30 mins
Yields: 4-5 people
Ingredients
01.
Wash & soak sabudana (sago) in enough water for 2 hrs approx.
02.
Then take a deep pan & put water to boil, add sago in it. Keep stirring & let it boil on low flame for 5-6 mins.
03.
Sago will increase in size & start looking transparent.
04.
Now drain excess water of this sago & keep it aside.
05.
After that take a pan or kadai & add 1 tbsp of ghee in it, then put broken cashews & saute it until light brown.
06.
Once cashew is done keep it aside.
07.
Now in the same pan or kadai add a little more ghee & put those drained sago.
08.
Keep stirring continuously for a min. At starting it will stick to base but later on it will loosen up.
09.
Now add sugar & continue stirring for 2-3 mins.
10.
Add food color, saffron & cardamom powder.
11.
Now while stirring keep adding ghee slowly at intervals. When ghee gets absorb, then add again a little.
12.
Do this for 2-3 times. Sago will start getting thick & will leave the sides of pan.
13.
Now at the last add cashews & turn off the flame.
14.
Garnish it with saffron & serve it hot. You can store it in refrigerator for 2 days. But do not forget it microwave it to make it little hot before serving as it taste abolutely delish