Malaysian Sago Sweet (Sabudana ki methai)

We can use Sago (popularly known as sabudana in Hindi) to make variety of dishes. Personally my favorite is sabudana khichadi. But I wanted to try out something new with Sabudana. I made this special sweet dish out of Sabudana as suggested by one of my Aunties. She won First Prize in a contest by making this healthy and tasty sweet recipe without oil and ghee. I would recommend this dish to the health conscious souls out there i as it does not need any frying.

Malaysian Sago Sweet (Sabudana ki methai)We can use Sago (popularly known as sabudana in Hindi) to make variety of dishes. Personally my favorite is sabudana khichadi. But I wanted to try out something new with Sabudana. I made this special sweet dish out of Sabudana as suggested by one of my Aunties. She won First Prize in a contest by ma...

Summary

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  • Coursedessert
  • Cuisineasian
  • Yield4 servings 4 serving
  • Cooking Time3 hoursPT3H0M
  • Preparation Time45 minutesPT0H45M
  • Total Time3 hours, 45 minutesPT3H45M

Ingredients

Sago
1 cup
Sugar
1 cup
Fresh grated coconut
1 1/2 cups
Salt little

Steps

  1. Take 1 cup sago /sabudana and 1 cup sugar
    Malaysian Sago Sweet (Sabudana ki methai)
  2. Keep fresh grated coconut ready. Soak sabudana for an hour .Then take 4 cups of water and 1 cup sugar and keep it on gas. Allow sugar to dissolve and then boil .
    Malaysian Sago Sweet (Sabudana ki methai)
  3. Boil this sabudana get cooked and comes into smooth consistency.
    Malaysian Sago Sweet (Sabudana ki methai)
  4. Add kesari colour to it and pour it into a plate and allow it to come to room temperature.
    Malaysian Sago Sweet (Sabudana ki methai)
  5. Take little portion with spoon and place it on the plate with grated coconut added with pinch of salt in it.
    Malaysian Sago Sweet (Sabudana ki methai)
  6. Roll this mixture on the grated coconut and place it in a plate .
    Malaysian Sago Sweet (Sabudana ki methai)
  7. Refrigerate this balls for sometime and serve it chill.