Yesterday was Mother’s Day. I too celebrated the day with my family. As the Covid 19 lockdown restrictions have just eased in Sydney, we also had a friend visit us with his wife and his 8 month old son. I had such a great time around the kiddo that I felt like I almost became a kid.
I hadn’t been able to call my mums since morning. All day I was missing them badly. Yes mums, one who I was born to and the other who I was married to, my mother in law. It was only after I spoke to both of them I felt so much better.
Talking about my mother in law, I really adore her for the kind of person she is. She is a happy and electrifying personality who is always ready for anything. Whether it is going out for a movie, exploring something new, investing in the share market, singing, dancing, gardening or travelling, she is always excited. She loves to cook and feed others and is my biggest inspiration behind my passion for cooking. She has always encouraged each one of us in the family to do something creative. She takes pleasure in our little achievements and even today when we are living in a different continent we don’t really feel the distance because of her.When she first learned that I started writing a blog she was very happy and encouraged me to make it a success. I have learnt a big deal of my cooking from her and today I want to dedicate this recipe to celebrate her existence in my life.
Love you aai
This is a very simple and easy recipe and is ready in under 10 minutes. All you need to prepare is soak the sago previous night so that when they are cooked every single pearl will stand out beautifully 🙂
Sago / Sabudana – 1/2 cup
Water – 2 cups
Sugar – 6 tbsp
Ghee – 2 tsp
Saffron – 3 to 4 strands
Orange food color
Pistachios and Cashews for garnishing
1- Rinse sago well 2/3 times. In a bowl add 1/2 cup of sabudana and add water. Soak for 4-6 hours or overnight if possible
2 -Heat water and cook sago in enough water till immersing level
3- When sago gets cooked, it will slightly increase in size and will become transparent.Drain and set aside.Heat ghee in a pan and fry the cashews until golden brown.
4 – Remove the cashews and add cooked sago and saute for a minute. Add sugar, it will slowly start to loosen up…keep stirring continuously. Add food color.
5 – Add saffron and cardamom powder and let it cook for 2 mins.Then add ghee in intervals and keep stirring continuously.
6 – Once it starts to get thick add another tsp ghee, once it starts to leave the sides of the pan add cashews and switch off.
7 -Garnish with some pistachios and serve hot / warm!