Another delicacy for the people who observe fasts in Shravan. A cool dessert for the midtime hunger attacks.
Sago Pearl Porridge With Tender Coconut
I have given it a coastal twist
I have given it a coastal twist
Ingredients
1/2 cup sago pearls
1 tspoon clarified butter
1/2 cup sugar
1/2 cup thick coconut milk
Few pieces of tender coconut ( the very soft malai from the coconut)
Fruits to your taste, I have used brown grapes, orange and apple.
1/2 cup sago pearls
1 tspoon clarified butter
1/2 cup sugar
1/2 cup thick coconut milk
Few pieces of tender coconut ( the very soft malai from the coconut)
Fruits to your taste, I have used brown grapes, orange and apple.
Method
In a deep bottom pan roast the sago pearls in clarified butter till they swell up and look like fried pearls, add milk, few strands of saffron, bring to a boil, keep stirring till the sago peals soften completely, add sugar, by this time the milk thickens and also the pearls with starch will make the porridge into a nice consistency. Add coconut milk once you take it off the gas. Cool it completely, add the pieces of tender coconut and fruits of your choice. Decorate with tender coconut pieces and saffron strands. Savour this on a sunny afternoon.
In a deep bottom pan roast the sago pearls in clarified butter till they swell up and look like fried pearls, add milk, few strands of saffron, bring to a boil, keep stirring till the sago peals soften completely, add sugar, by this time the milk thickens and also the pearls with starch will make the porridge into a nice consistency. Add coconut milk once you take it off the gas. Cool it completely, add the pieces of tender coconut and fruits of your choice. Decorate with tender coconut pieces and saffron strands. Savour this on a sunny afternoon.
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