Malaysian Sago Sweet (Sabudana ki methai)
Malaysian Sago Sweet (Sabudana ki methai)

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, malaysian sago sweet (sabudana ki methai). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Allow sugar to dissolve and then boil. Kuih Sago is a traditional Asian dessert and a common kueh that can be found throughout Malaysia. The thick and chewy textured kueh is basically made of. sabudana ki mithai recipe sabudana ki mithai banane ki vidhi sabudana ki mithai banane ka tarika sabudana ki mithai banane ki recipe sabudana ki mithai kais banaye साबूदाना मिठाई quick sabudana recipe sago sweet recipe Quick and Easy Sabudana.

Malaysian Sago Sweet (Sabudana ki methai) is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Malaysian Sago Sweet (Sabudana ki methai) is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have malaysian sago sweet (sabudana ki methai) using 4 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Malaysian Sago Sweet (Sabudana ki methai):
  1. Prepare 1 cup Sago
  2. Prepare 1 cup Sugar
  3. Take 1 1/2 cups Fresh grated coconut
  4. Get salt little

Rock salt (sendha namak) to taste. Place the ball over the sabudana in the plate and press lightly into a tikki. Heat sufficient oil in a kadai and deep fry the tikkis till crisp and golden brown. Super simple dessert - Sabudana Ki Kheer.

Instructions to make Malaysian Sago Sweet (Sabudana ki methai):
  1. Take 1 cup sago /sabudana and 1 cup sugar
  2. Keep fresh grated coconut ready. Soak sabudana for an hour.Then take 4 cups of water and 1 cup sugar and keep it on gas. Allow sugar to dissolve and then boil.
  3. Boil this sabudana get cooked and comes into smooth consistency.
  4. Add kesari colour to it and pour it into a plate and allow it to come to room temperature.
  5. Take little portion with spoon and place it on the plate with grated coconut added with pinch of salt in it.
  6. Roll this mixture on the grated coconut and place it in a plate
  7. Refrigerate this balls for sometime and serve it chill.

Such a homely dessert but still can be presented in a gourmet style. You can serve puri, aloo and paneer sabjii with sabudana ki kheer if you are fasting. But otherwise generally you can serve it with regular Indian food. Sabudana is actually made from SAGO palm and not tapioca. Two Minute Fruit and Cracker Dessert One evening while playing cards with my husband, Alex, and my son's mother-in-law, Alex suddenly asked for something sweet.

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