11 October, 2019
Sago mango kheer/Pudding – sans refined sugar
ಸಬ್ಬಕ್ಕಿ ಮಾವಿನ ಹಣ್ಣಿನ ಪಾಯಸ/ಪುಡ್ಡಿಂಗ್ …. ಬೆಲ್ಲದೊಟ್ಟಿಗೆ
Unlike North India, in which people keep fasting during those nine days of Navaratri, for us the people of south Indian Navaratri/Dasara means feasting. Actually we make different kinds of sweet on each day of Navaratri. There are some particular sweet dishes which is said (by our ancestors) to be made on that particular day
So during this recent Navaratri somehow I could get sweet ripened mangoes and as it was festival time, I made Kheer/pudding using that mango along with sago/sabudana/sabbakki and sweetened it with jaggery.
It was toooooo yummy. I insist all of you to make this kheer and taste it too, for you all are definitely going to like this.
You can also find the recipes of sago idly , sago buttermilk , sago flour rotti , sago – moong upma , sago Payasa , Sago utthapa , sago soup , sago Khichdi
And some more recipes using mango raw mango pickle , mavina seekarane/mango ras , sprouted fenugreek-raw mango tokku , instant mango pickle , raw mango chutney , raw mango rice , raw mango cucumber khara bath , raw & ripe mango curd curry , mango banana rasayana , raw mango methi capsicum rice , mango semolina sheera , mango chutney rice , mango huli/sambar/dal , ripened mango sasive , whole wheat milk mango halwa , raw mango Puliyogare/mavinogare , raw mango tokku , sour mango tangy curry , mooli paratha with raw mango
Ingredients : measuring cup used – 250 ml, servings 4
- Sago/sabudana/sabbakki – 1/4 cup
- Milk – 3/4 cup + 1/2 cup (increase/reduce depending on the desired consistency)
- Jaggery – 1/4 cup (tightly packed)
- Water – 1/4 cup
- Mango (cubed) – 1/2 cup
- Cardamom powder -1/4 tsp
- Ghee – 2 tsp (adjust)
- Broken almond & cashews – 1 tbsp each
- Golden/red/black raisin – 1 tbsp
NOTE : you can also cook the sago using only water or in water & milk combination as well
PROCEDURE :
- Rinse well the sago, add in 3/4 cup of milk and pressure cook for 1 whistle (that’s enough in my cooker, so adjust accordingly)
- Meanwhile dissolve jaggery in 1/4 cup of water, pass it through the strainer and set aside
- Heat ghee in pan, roast almonds & cashews, Put cooked sago and saute for a while, add in jaggery syrup and stir while combining everything well
- When the mixture turns thick and leaves the edges of the pan, add in mango pieces and cardamom powder, stir once and remove from the heat, cover and let it sit for 10 minutes
- Add milk (1/2 cup) and serve or you can add milk at the time of serving. Adjust the thickness of the Payasa by adding more or less milk, but then you need to adjust the quantity of jaggery as well
However you can also find my recipes here as well –
Click to Subscribe – https://www.youtube.com/@tinditirtha.com-DivyaSuresh
Website – https://tinditirtha.com/
Facebook Page – https://www.facebook.com/tinditirtha?mibextid=ZbWKwL
Twitter – https://twitter.com/Divya1671
Instagram – https://www.instagram.com/tinditirtharecipes/?igshid=YzgyMTM2MGM%3D
If in case you are willing to check some other recipes, you can definitely do so by clicking on the image or dish name below and do not forget to let me know about how you liked it –
- ALU BONDA/BOMBAYI BONDA/ALUGADDE BONDA… a non deep fried snack!!!!….
- ALU/ALOO BHATURA
- AUTHENTIC MUCHHORE| ಸಾಂಪ್ರದಾಯಿಕ ಶೈಲಿಯ ಮುಚ್ಹೋರೆ
- Avalakki chooda |Kempavalakki chooda |
- Baked bread rolls |
