Beet-Sago Delight

Beet gives the beautiful color and sago turns into round pearls with saffron nuts and cardamom is a real delight. I used nylon sago which looks like a raw rice but the other store bought sago which looks white in color can also be used.


  • Beet (cubes, 1/2 cup)
  • Milk (whole, 2 cups)
  • Saffron (few strands)
  • Sago (1/3 cup)
  • Sugar (1/2 cup
  • Almond (pieces, 3 tsp)
  • Cardamom Powder (1/4 tsp)

Prep time: 5 minutes

Cook time: 40 minutes

Total time: 45 minutes

Category: Dessert

Cuisine: Indian

Serves: 3


  • Soak saffron in warm milk.
  • In a pressure cooker add sago and water. Use a separator or a plate to cook beet.
  • Pressure cook for 4-5 whistles.
  • Grind the cooked beets to a fine paste.
  • In a thick skillet add milk and bring it to boil.
  • Add the ground paste and cook for 10 minutes.
  • Add sugar and once it dissolves add the cooked sago.
  • Garnish with cardamom powder, soaked saffron.
  • Refrigerate for 2 hours.
  • Add nuts before serving.

Step by step pictures of the recipe:

Soak saffron strands in warm milk.
Add water to sago and pressure cook.
Use a plate or a separator to cook beet.
Grind to a fine paste.
Boil milk and add the ground paste.
Add sugar and wait to dissolve.
Add the cooked sago.
Garnish with cardamom powder and saffron refrigerate before adding nuts.


  • Care should be taken while cooking sago. It can be cooked by adding sago in boiling water for 10 minutes or until translucent on a low flame and transfer it to a cold water container and strain it or pressure cook it.Only nylon sago can be pressure cooked.

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