Lifestyle Desk: The last Monday of Sawan is tomorrow and a large number of people keep fast on this day. Dishes made from sago are very much liked during the fast, but if you want to try something different and sweet this time, then sago halwa can be a great option. Delicious in taste and soft in texture, this halwa can add sweetness to the fasting plate. Often the sago sticks together and makes the halwa excessively thick and mushy or starts sticking to the bottom of the pan. In such a situation, how to make sago halwa as delicious and tasty as the market?
Actually, its secret lies in soaking and cooking the sago properly. If the amount of water and soaking time is kept correct, the sago grains swell well and the halwa gets a pearl-like shine. So in this Sawan Monday fast, if you are thinking of making a sweet dish of sago, then definitely try this easy recipe and important cooking tips. So let us know its recipe.
Material
- Sabudana-1 cup
- Sugar-½ cup
- Ghee-2–3 tbsp
- Milk-½ cup
- Water-½ cup
- Cardamom powder-¼ teaspoon
- Cashew-Almonds-2 tbsp chopped
- Raisins – 1–2 tbsp
- Saffron threads-2-3
Method
1-Wash the sago 2-3 times and remove excess water. Now soak the sago by adding just enough water that the grains hardly submerge in water.
2-Keep it covered for 4–5 hours or overnight. Well-wetted sago should get mashed easily when pressed with a finger.
3-Put the soaked sago in a sieve and filter it thoroughly. Leave it like this for 10 minutes so that the excess water drains out. This step helps the most in keeping the halwa from becoming sticky.
4- Heat 1-2 spoons of ghee in a pan and fry cashews, almonds and raisins till they become light golden and take them out.
5-Now add some more ghee in the same pan and add sago. Fry on low to medium flame for 4–5 minutes while stirring continuously.
6- If the sago grains start appearing light transparent and pearl like, then understand that they are ready. Do not fry on high flame, otherwise it may stick at the bottom.
7-Now add milk and water slowly and stir continuously. Cook the mixture on low flame. The sago will swell and become soft and shiny.
8-Add sugar and mix well. After adding sugar, the pudding will be a little loose, but will become thick again as it cooks.
9-Add cardamom, saffron and roasted nuts and cook for 2-3 minutes more. When the halwa starts leaving the pan and the grains are seen shining separately, turn off the gas.
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