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
- 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:
- 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.