javvarisi kesari recipe /sago kesari /sabudana kesari
Ingredients
- JAVVARISI/SAGO - 1 CUP(200GM)
SAFFRON FEW STRANDS
CASHEWS - 15
DRY GRAPES - 1 TSP
SUGAR 1/2 CUP(100 GM)
CARDAMOM POWDER - 1/2 TSP
GHEE - 6-7 TBSP
Instructions
- Wash javvarisi soak for 2 hours and strain it.2.Keep a pan with water(5 cups)when it boils add strained sago let it cook.3.When sago cooks the cooked part comes up when done strain well, add some ghee mix and keep ready.4.Soak saffron in little warm water and keep.5.In a thick bottomed kadai add ghee with cashews to golden add dried grapes when it puffs up take cashew-raisins out and keep.6.Now to the remaining ghee add sago and sauté well in ghee for few minutes.7.Then add sugar with soaked saffron stir in it will become watery.8.When it starts to thicken add fried mix, some more ghee and cardamom powder.9.Switch off and serve.
Notes
- Remove it from stove little before itself as it cools it will thicken further.
- Instead of saffron you can use orange colour also.
- Adding saffron gives nice flavour and colour to this sweet.
- Don’t boil sago too much then the end result will be halwa.