Sago in coconut milk/ Burmese-Thai-Malyai dessert

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If you need to make a quick dessert, try this one. I found it this week as I was searching for quick dessert recipes. When I was searching for desserts with sago pearls/sabudana, I was quite surprised to see that it is used in all of south East Asian countries. In Malaysia it is Sago gula Melka/ Sago in palm sugar syrup and coconut milk. When it crossed the borders and reached Thailand it is Kleo Boo Chee / Sago pudding in coconut milk and slices of banana or other fruits. In Burma it is thar-gu ohn nyot/ Moh Let Saung and in Vietnam it is Che dau xanb where moong beans, bananas and sometimes root vegetables are added. Any way they are rich, luscious creamy dessert usually served chilled .An excellent way to beat the summer heat.

In India sago/sabudana is used to make savory items like upma (my mother-in-law special), vada (fritters) as well as sweet like sago/sabudana payasam. Amma used to add sabudana or sago in kadala payasam (chana dal pudding). During my childhood I loved them because they become transparent and looked like eyes or clear balls in the payasam. When you want to touch them, it will slide away. Sago mainly contains carbohydrates with little protein if you want to read about more from here .
I liked this dessert because it contains coconut milk. I have a weakness towards coconuts. Amma used to make it with fresh coconut milk always. Now days because of non-availability of fresh coconut I use canned coconut milk. It is an essential item in my pantry.  After going through lot recipes i settled with this one.   Instead of palm sugar I used jaggery and for pandan leaf  used cardamom made a barely sweet dessert. If you want you can increase the amount of jaggery. You can use palm sugar if you want authentic recipe or use sugar/maple syrup. 
You need only 1 hour preparation and 2 hour chilling time to make this dessert. If you want you can add fruits too. Here goes the recipe. 

What you need

Sago/Sabudana: 1/3 cup
Coconut milk: 1 cup
Cardmom: 3 nos
Jaggery: 1/5 cup
Salt: 1/8 teaspoon
Water: 5 cup

How I made

Soak sabudana in half cup water for 20 minutes.

In the mean time heat jaggery with ¼ cup water and bring it to boil it takes about 3 minutes. Strain the impurities and keep aside.

In sauce pan heat coconut milk and ¼ cup water and bring to a rolling boil with continuous stirring( otherwise coconut milk will separates) and add jaggery syrup and crushed cardamom seeds . Keep aside. Chill the coconut milk-jaggery mixture in the refrigerator.

Boil 4 cup water in sauce pan when it starts boiling add sabudana and cook for 20 minutes or until they become transparent. Switch of the flame and cover the sauce pan with lid and let it sit for another 15 minutes.
Drain the sago/sabudana using a colander and wash with running water to stop cooking.

Once it is cooled add to chilled coconut milk jaggery mixture.Serve chilled.

Preparation time: 1 hour for preparation and 2 hours for chilling
Yield: 2 serving
Verdict: yummy
Will you make it again: I will.

This  dessert is going to going to AWED : Burma  hosted by me originally started by DK.

Swathi

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