Sago is a starch extracted from the pith inside the stems of the sago palm.

Sago pearls are the most common way of using this starch, to make a variety
of snacks and sweets. Sago pearls are used to make this tasty snack, which
is inspired from the sabudana vada. In India sago pearls have different
names depending on the region or dialect spoken. It is usually called
Sabudana in Hindi, Marathi, Bengali and Oriya, Javvu Arisi in Tamil, Sabbakki
in Kannada, Chowwary in Malyalam and Saggu Beeyam in Telugu. Sago is
widely used all over India. Sago pearls are the most common way of using
this starch.
Sago pearls can be found in most Indian stores. The most common name for
them is sabudana. These are small balls about 2mm in diameter and are
usually opaque in color. When soaked in water they absorb the water and
expand almost doubling in size. They also become translucent in color and
spongy to touch.
Sago pearls can be stored in an air tight container for months, without any
problem.
DESSERTS
1. Sago Pudding
2. Mango Sago

Sago Pudding Recipe

Ingredients :
1 cup
3 cups
1 cup
1 cup
1 cup
Sago
Water
Lightly packed soft brown sugar
Water, extra
Coconut cream, well chilled

Method :

1.

Soak the sago in the water for about 1 hour.

2.

Pour into a pan, add 2 tablespoons of sugar and bring to the boil over low heat,
stirring constantly.

3.

Reduce the heat and simmer, stirring occasionally, for 8 minutes.

4.

Cover and cook for 2 to 3 minutes, until the mixture becomes thick and the sago
grains are translucent.

5.

Half fill 6 wet 1/2 cup moulds with the sago mixture.

6.

Refrigerate for 2 hours, or until set.

7.

Combine the remaining sugar with the extra water in a small pan and cook over low
heat, stirring constantly, until the sugar dissolves.

8.

Simmer for 5 minutes, until the syrup thickens.

9.

Remove from the heat and cool.

10.

To serve, un-mould the sago and top with a little of the sugar syrup and coconut
cream.

Mango Sago/Pomelo Dessert

(adapted from Zu's Kitchen)
Ingredients
600gm mango (abt 2 honey mangoes)
400ml mango juice (Peelfresh or any other similar brands)
125ml evaporated milk
80g sago pearls (original uses 300gm pomelo, split into small pieces)
250ml water
2~3 tbsp sugar
1 tbsp cornflour/tapioca starch
1 tbsp water
extra 100ml water
Directions
1. Boil 250ml water and sugar till sugar dissolves.
2. Mix cornflour/tapioca starch with 1 tbsp water and pour into the syrup and
stir over low heat until mixture is smooth.
3. Take syrup and cornflour mixture off the heat and leave it to cool.
4. Cut the sides of the mango and cube them.

5. Scrap the remaining mango and put in a bowl, add 100ml of water to
blend, put aside.
6. Add blended mango, cubed mango, mango juice and evaporated milk into
the syrup solution (from 1) then stir.
7. Add sago pearls and stir, if too thick, add abit of cooled boiled water or
more mango juice.
8. Chill before serving.
Sago Cutlets Recipe

A Tasty Indian Snack Made With Sago Pearls

This snack is inspired from the sabudana vada. Carrots and radish have been added
to make it a little more nutritious. The rice flour gives it a nice crisp coating.

Ingredients

1 cup sago pearls, soaked overnight

2 medium potatoes, boiled

cup carrots, chopped and steamed

cup radish, chopped and steamed

3 tbsp rice flour

2 green chilies, chopped very fine

Salt to taste

Oil for frying

Method
1. Mash the potatoes with the carrots and radish. A food processor or blender
can be used for this purpose. Do not add any extra water though, as this will
make the cutlets absorb more oil and make the mixture difficult to handle.
2. Taking the sago pearls in small batches squeeze the water out with your
hands. You can also use a clean kitchen towel or a layered muslin cloth to
squeeze out the water, by putting the drained sago pearls in the center and
then holding up the ends and twisting the bundle to remove all the water.
3. Once the potatoes, carrots and radish are mashed, stir in the sago pearls,
green chilies and salt. Mix well till the pearls are evenly distributed in the
mixture.

4. Put the rice flour in a shallow flat bottomed container. Taking a heaped
teaspoon of the mixture, form it into a small patty, and coat it evenly with the
rice flour.
5. Fry this patty in hot oil till it is golden brown in color. Continue the process till
all the mixture is used up.
6. Drain on paper towels and serve hot with a dipping sauce, like ketchup or a
hot sauce.

Note: If the mixture is too sticky, coat your fingers and palms with a little
rice flour occasionally.