Sago Kesari Recipe

Last Updated On: Jun 18, 2025 by Sharmilee J

Sago Kesari is a soft and glossy sweet made with nylon sago, sugar, and ghee. It’s a quick sweet that looks colorful and tastes just like the regular kesari but with a slightly chewy, jelly-like texture. This is perfect for Navratri, Tamil New Year, or any time a simple sweet is needed in a hurry.

The best part is that it cooks fast and needs just a few basic ingredients. Just cook the sago till transparent, add sugar, ghee, and flavor that’s it. Its a simple delicious sweet recipe. Sago Kesari is best served warm and can be made ahead and reheated when needed.

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About Sago Kesari
Sago Kesari Ingredients
How to make Sago Kesari Step by Step
Expert Tips
Serving and Storage
FAQS
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About Sago Kesari

Sago Kesari is a South Indian-style sweet made by simmering sago (sabudana or javvarisi) in water, sweetening it with sugar, and flavoring it with cardamom. Ghee gives it a smooth, glossy texture while cashews add crunch. A small pinch of saffron or food color gives it a classic golden-orange hue like traditional kesari.

The main ingredient in this dish is nylon sago, which cooks fast and turns transparent when done. It is important to use the right amount of water to cook the sago without turning it mushy. The cooked sago is then sautéed with sugar and ghee till the mixture thickens and becomes glossy.

This version of kesari does not require much ghee like rava kesari or moong dal halwa. It tastes rich even with less ghee. A few toasted cashews are added for crunch and flavor. This sweet keeps well for a couple of days when stored in the fridge, making it ideal to prepare ahead for small get-togethers.

I tried this sago kesari during a festive evening at home, and it disappeared within minutes. The soft pearls with ghee and cardamom tasted just like a sweet from childhood weddings.

Sago Kesari Ingredients

Sago (Javvarisi) – I used nylon or transparent sago. It cooks fast and gives a shiny, soft texture. If you are using white sago, soak overnight for best results.
Sugar – Used regular sugar. You can adjust it according on how sweet you like the kesari.
Ghee – Adds richness and aroma . You add this in small intervals while cooking to get the best texture.
Cardamom Powder – Adds flavor and a pleasant smell. Use freshly crushed cardamom for best flavor and taste.
Saffron Strands – Its optional, but gives a rich aroma and nice color. Soak in a teaspoon of warm water or milk.
Orange Food Color – Just a pinch is enough for a bright kesari color. You can skip if you are using saffron.
Cashew Nuts – This adds a nice crunch and mouthfeel. Roast in ghee until golden and add at the last.

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How to make Sago Kesari Step by Step

1.Rinse sago well twice or thrice. Heat water and cook sago in enough water till immersing level.

2.When sago gets cooked, it will become slightly bigger in size and will become transparent. Drain and set aside. Heat ghee in a tadka pan and fry the cashews till golden brown.

3.Heat ghee in a pan, add cooked sago and sauté for a minute. Add sugar, now it will start to loosen up, keep stirring continuously. Add food color.

4.Add saffron and cardamom powder and let it cook for 2 minutes. Then add ghee in intervals with constant stirring.

5.Once it starts to get thick add another teaspoon ghee, once it starts to leave the sides of the pan add cashews and switch off.

Serve hot / warm!

Expert Tips

Cook sago till transparent – This is the main step. Once cooked right, the rest of the recipe is easy.
Add sugar only after sago is cooked – If sugar is added too early, the sago won’t cook properly.
Use melted ghee – Add ghee little by little as the mixture thickens.
Do not leave it unattended – Sago sticks easily to the pan. Keep stirring until it thickens.
Adjust color and flavor – Use either saffron or food color. Cardamom alone also works well.
Fry cashews first – Fry in ghee till golden and set aside.

Serving and Storage

Sago Kesari can be served as a dessert or sweet snack. It tastes best when warm. While serving from the fridge, reheat and drizzle ghee before serving. It keeps well in the fridge for 2 days. Do not store at room temperature for more than a day.

FAQS

1.What kind of sago to use for kesari?

Nylon or transparent sago is best. It cooks faster and turns soft without soaking.

2.Can I skip saffron or color?

Yes, you can. The kesari will look pale but still taste good.

3.Can this be made without ghee?

It’s not the same without ghee. But you can reduce the quantity if needed.

4.Why does my kesari turn too thick or rubbery?

It may be overcooked or too little water used. Always switch off when it’s still slightly soft.

5.Can I add milk instead of water?

Yes, But milk gives a richer taste but may spoil faster. Use water for better shelf life.

If you have any more questions about this Sago Kesari Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

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