Sago recipes?

I would like to know how to make sago porridge

Sago recipes?
SABBARISI PAYASAM:





Ingredients required





1. sago 25 gm


2. ghee 4 table spoons


3. milk 500 gm


4. sugar 150 gm


5. cashew nut 25 gm


6. cardamom 10 gm








Procedure





Prepare for the garnishing. Powder the cardamom after removing the outer skin. Grind the inner black granules to a fine powder and keep aside.





Roast the cashew nuts in ghee. Take three spoons of ghee and cashew nuts in a pan and roast them on slow fire. When they turn golden brown remove them from the ghee and keep aside.





Prepare the dessert. Roast sago in the same ghee. Cook it in half a glass of water. After it is cooked add milk and sugar and let it boil. Usually only cashew nuts and cardamom powder are added to this Pāyasam. Cover it and keep it aside for 5 mts.





Now the delicious dessert, Sabbarisi Pāyasam, is ready to serve.
Reply:The recipes here I post are dessert recipes, sago is very sticky and soft when cooked, we (my family) like to have a very smooth porridge so we mostly mix it with soft ingredients like red bean soup (boil 2 hours). Malaysian dessert "Jar Jar" (spelling?) is a mix of green bean / red bean / yam / coconut milk %26amp; cream / shredded dried coconut / sago / kidney bean (all boiled till soft) and sago sweet porridge that can be serve hot or cold, its texture is complicated, with the different sizes and texture of the beans, some chewy, some soft plus the aroma of the coconut milk, it tastes real good, and it is one of my favourite desserts.





%26lt;%26lt;%26lt;%26lt;%26lt; Black Glutinous Rice and Sago Sweet Porridge %26gt;%26gt;%26gt;%26gt;





100 g black glutinous rice


75 g sago


75g sweet corn


255 g rock sugar


8 cups of water


1 cup of coconut milk


1/4 cup of fresh cream





1) Soak black glutinous rice overnight. Wash and transfer to blender and add 2 to 3 cups of water, blend till the mixture is fine, strain well, set aside.


2) Soak sogo until soft. Heat sago in boiling water until transparent, rinse with tap water.


3) Heat 4 cups of water in a pot over medium heat, add black glutinous rice mixture in the pot, bring to boil, retuce heat to low and cook for 15 minutes.


4) Add rock sugar in the pot, stir till sugar dissolved, then add sago and corn, bring to boil. Add coconut milk and fresh cream, stir till combine, bring to boil again. Serve hot.





You may also add some steamed taro cubes or sweet potato cubes into the porridge





%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Yam/Taro,Sago %26amp; Coconut milk Porridge %26gt;%26gt;%26gt;%26gt;%26gt;





250g Yam / Taro, steamed, cut into 1 cm cubes


100 g sago


255 g rock sugar


6 cups of water


2 cup of coconut milk


1/4 cup of fresh cream





1) Soak sogo until soft. Heat sago in boiling water until transparent, rinse with tap water.


2) Heat 6 cups of water in a pot over medium heat, add rock sugar and sago to the water, reduce heat to low, bring to boil, stir still sugar dissolved.


3) Add taro or yam cubes in the pot, add coconut milk and fresh cream, stir till combine, bring to boil again. Serve hot.
Reply:Sago Porridge





Ingredients





Sago: 1 small cup


Sugar: 2 small cups (or as per taste)


Butter: 4 tbsp


Milk: 1/2 litre


Cashew nuts: 1 small cup


Method





Roast the cashew nuts in the butter until they are golden brown.


Set the cashew aside. Boil milk in a pan.


Roast the sago in the butter.


Add half a glass of water and cook.


Stir well. Add the boiled milk and let simmer on low heat


Add the cashews and sugar to the mix, with constant stirring.


Cover and cook over low heat for 3 - 5 minutes.





Red Bean Porridge





Ingredients:





300g red beans





100g raw peanuts





100g pearl sago





200g rock sugar





1 piece dried tangerine peel





3.5 litres water





3 pandan leaves





Method:





1. Wash red beans, remove grit and soak in hot water for 30 minutes.





2. Soak raw peanuts in hot water for 30 minutes. Remove skin, wash and drain.





3. Wash pearl sago and drain.





4. Bring the water to a boil. Add in the red beans, peanuts, tangerine peel and pandan leaves. Simmer over low heat for 30-40 minutes until peanuts and beans are soft.





5. Stir in the pearl sago and keep on stirring with a ladle to prevent sago from sticking to the bottom of the pot. Simmer until sago is cooked and turn transparent.





6. Add in the rock sugar and stir until sugar dissolves.





Saggubiyyam Java (Sago porridge)





List of ingredients:


1 cup sago (saboodaana or saggubiyyam) 152


1 dash or adjust to taste salt 0.4


5 cups water 1185


1 tablespoon spices, cumin seeds (jeera) 6








Cooking procedure:


In a wide vessel bring water to boil, add salt and jeera. Reduce heat and pour in sago slowly, constantly stirring. let it boil for about 30 minutes on low heat until completely cooked. It should be liquidy and completely cooked. Mix in lemon juice and garnish with finely chopped coriander and green chillis(optional). Can add 1/2 cup of milk and 1 tbsp sugar for children instead of salt and jeera. Can add 1 tea spoon of Chilli and ginger extract.





Additional Info:


This porridge is supposed to have cooling effect and is believed to cure blisters in the mouth or throat ('noti pootha' as it is called in telugu.) It can be just swallowed and easily digestable and is an ideal food for children too.





I hope this is useful...Good Luck!!! :)