இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Sabudana Kesari is also known as Sago Kesari and sago is called javvarisi in Tamilnadu. It is an easy and tasty sweet dish made with sabudana, sugar, and cardamom powder. There are different kinds of Kesari like Mango Kesari, Pineapple Kesari, Rava Kesari, Vermicelli Kesari, and Sabudana Kesari. Fruits Kesari is made with fruit pulp and the vermicelli and rava Kesari is made with roasted vermicelli and rava. While making sago Kesari we need to soak it for a few hours. You can serve Javvarisi Kesari along with breakfast or lunch, and also it is an easy choice on special occasions.
Notes
- While making Sago Kesari you can use regular sabudana, do not use nylon sabudana.
- Cook till the sago becomes transparent, if needed you can add a little water.
- You can adjust sugar according to your taste.
- Apart from cashews and raisins, you can add chopped badam, pista, walnuts, etc.
- You can also add a pinch of saffron soaked in 2 tsp of milk, it makes the Kesari more flavorful.
Other varieties – Malai Kulfi, Milk Sarbath, Chana Dal Kheer, Carrot Milkshake, Foxtail Millet Payasam, Broken Wheat Kesari, Milk Cake, Wheat Biscuit, Wheat Flour Gulab Jamun, Ghee Mysore Pak, Rosbora Sweet, Nutella Brownie, Sabudana Kheer, Carrot Kheer, Rava Payasam, Wheat Flour Gulab Jamun, Bhapa Doi, Wheat halwa, Boondi Laddu, Carrot Halwa, Almond kheer, Rava Kesari, Ashoka Halwa.
Simple dessert
- 1.5 cups Sabudana
- 1 cup Sugar
- 2 tsp Ghee
- 10 Cashew nuts
- 1 tsp Raisins
- 1/8 tsp Saffron color
- 1/2 tsp Cardamom powder
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In a bowl, add 1.5 cups of sabudana and add water. Soak for 6-8 hours.
-
Once done, drain the excess water and keep it aside.
-
In a pan, heat 2 tsp of ghee.
-
Add 10 cashew nuts and 1 tsp of raisins.
-
Cook till light brown and keep it aside.
-
Now add the soaked sabudana.
-
Cook on a medium flame for 10-15 minutes or cook till the sabudana becomes transparent (Add 1/4 cup of water if needed).
-
Add 1 cup of sugar.
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Cook till the sugar melts.
-
Once done add 1/8 tsp saffron colour and 1/2 tsp cardamom powder.
-
Cook till the kesari separates from the pan.
-
Add cashew nuts and raisins.
-
Combine well and turn off the flame.
-
Serve hot.
- While making sago kesari you can use regular sabudana, do not use nylon sabudana.
- Cook till the sago becomes transparent, if needed you can add little water.
- You can also adjust sugar according to your taste.
- Apart from cashews and raisins, you can add chopped badam, pista, walnuts, etc.
- You can also add a pinch of saffron, soaked in milk, it makes the kesari more flavorful.
இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Method
Step by Step Pictures
-
In a bowl add 1.5 cups of sabudana and add water. Soak for 6-8 hours.
-
Once done, drain the excess water and keep it aside.
-
In a pan heat 2 tsp of ghee.
-
Add 10 cashew nuts and 1 tsp of raisins.
-
Cook till light brown and keep it aside.
-
Now add the soaked sabudana.
-
Cook on a medium flame for 10-15 minutes or cook till the sabudana becomes transparent (Add 1/4 cup of water if needed).
-
Add 1 cup of sugar.
-
Cook till the sugar melts.
-
Once done add 1/8 tsp saffron colour and 1/2 tsp cardamom powder.
-
Cook till the kesari separates from the pan.
-
Add cashew nuts and raisins.
-
Combine well and turn off the flame.
14. Serve hot.
Recipe Notes
- While making sago kesari you can use regular sabudana, do not use nylon sabudana.
- Cook till the sago becomes transparent, if needed you can add a little water.
- You can adjust sugar according to your taste.
- Apart from cashews and raisins, you can add chopped badam, pista, walnuts, etc.
- You can also add a pinch of saffron, soaked in milk, it makes the kesari more flavorful.
