Sago (sabudana) looks like tapioca and both are pearly grains of starch, but tapioca is made from the root of the cassava plant. Sago comes from starch of a palm tree. They are similar but are not identical when used in recipes.
2 tbsp Melted Ghee,
1 cup Sago beans
2 1/2 cup warm water
2 cups sugar
1/2 cup water
1 tsp saffron soak in water 1/4 cup,
1-2 tsp rose water,
1 tsp ground cardomom,
2 cup coconut milk almonds for garnish. Directions
Soak sago in the warm water for 2-3 hours.
Caramilise the sugar on medium heat till light brown.
Carefully add1/2 cup water.
Bring the water to boil add soaked sagu along with water.
Bring the pudding to boil and then reduce the heat and simmer slowly.
Stirring continuosly for about 15 minutes till the pudding is thick.
add saffron, cardamom,and rose water and 1/4 cup ghee and mix well.
Pour in the serving dish and garnish with almonds.
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