Kesari Recipes:
There is also another reason for me to post a sweet today. This day 6 years back l started a blog just to record my passions and named it Sharmis Passions.Little did I knew it would become a integral part of me and will be helpful to others too.When I look back, I don’t have regrets, though bumpy at times it had been a great ride all through these 6 yrs.I thoroughly enjoy the process right from getting the ingredients, cooking, arranging, composing a shot, editing and publishing a post to present it to you.
This year had been great with few media mentions, 30 dessert feature in Kungumam Thozhi,a invite from Zone, and one of my dreams come true to have involved in a photoshoot for foodstyling for KR Bakes.
Sago Kesari Recipe
Recipe Category: Dessert | Recipe Cuisine: South Indian
Sago(I used Nylon Sago) – 1/2 cup
Water – 1 and 1/2 cups
Sugar – 1/4 cup
Melted Ghee – 2 tsp
Cardamom powder – a tiny pinch
Saffron – 3 to 4 strands(optional)
Orange food color – just a tiny pinch
Cashewnuts – 8 broken
Method:
- Rinse sago well twice or thrice.Heat water and cook sago in enough water till immersing level.
- 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.
- Heat ghee in a pan, add cooked sago and saute for a minute.Add sugar, now it will start to loosen up…keep stirring continuously. Add food color.
- Add saffron and cardamom powder and let it cook for 2mins.Then add ghee in intervals with constant stirring.
- 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.
Serve hot / warm!
My Notes:
- I used nylon sago if you are using the usual white sago variety then soak it overnight and then cook it.
- You can also add your favorite essence too but I love the plain cardamom flavour the best.
- If you like elachi flavour more, just skip saffron and add a generous pinch of cardamom powder.
- Sago kesari doesn’t require much ghee like the other kesari recipes.
- This keeps well for 2 days if refrigerated after a day.And while serving just heat it up and drizzle little ghee and serve.
sankar saranya
Happy birthday to sharmi passion,
jaya jeny
Happy Birthday.gud keep going
Naga
Great work . Keep going . Its been a routine job for me to look into ur blog daily and see what has been posted .
And try out ur recipes and has come really good .
Veena Theagarajan
Happy birthday to Sharmi passion.. Lovely way to celebrate
Anu Kavya
Congratulation, all the best and keep going
Thava
You are a great inspiration..Keep going… I follow most of your recipes and especially butter murukku and soft mysore pak has got lot of apprecitiaon in my family..thank you so much
Vaishnavi
Happy bday sharmispassions….
abinaya
Happy birthday to sharmis passions
Sathya Moorthy
Happy birthday to Sharmis passion………. Surely your blog helped a lot to me….. Keep going Sis…….
Revathi
Happy happy birthday sharmis passion..Really great… Hats off… Keep rocking
Sangeetha M
Many Many More Happy returns of the day to "Sharmis Passions" Congrats Sharmi…great 6 years & Wish You many more to come. Keep Rocking!
Sago kesari looks absolutely delicious…can't wait to try it 🙂
sowmiya sabarinath
happy birthday to sharmi passions keep going .ur blog is very useful and helpful to me in cooking
Triveni Srinu
All the best Sharmi… Congratulations…
nishu ravi
Happy happy birthday to sharmis passion.. I did this recipe sterday nd it came too well. Very yummy. Great work
Sheela Balamurugan
Happy Birthday to Sharmis Passion!!! Many Many More Happy Returns of the Day!!!!!!!!!!!!!!!!!
roshini
Keep the good work going . U r role model for my cooking
Priyanka Hiremath
Happy birthday sharmis passions
I learnt a lot from ur blog
Keep going sharmi
Farin Ahmed
Congrats and all the best dear!!!! Super yummy sago kesari
alpsc11
HAPPY BIRTHDAY SHARMIS PASSION!!! n thanks for this blog dear.ALL THE BEST!!
raveena kannan
Congrats sharmi:) keep up your good work..tried fried rice, cauliflower Manchurian and eggless vanilla cake..came out awesome..sago kesari super..
Selvarani Ganesan
Happy bday to a lovely and favourite blog…
Keasari using sago is new to me…asusual inviting pics…
Subashini
Hearty congratulations sharmi..u are doing a wonderful job with detailed stepwise pictures.i am a big fan of the kids lunch box and breakfast ideas that you post.many of them have been a hit with my lil one…keep up the great work.
vana lakshmi
U r really rocking…. keep going…
Gayathri Ramanan
Happy Birthday Sharmis passions..congrats Sharmi…kesari looks tempting…
JAYALAKSHMI
Hearty congratulations sharmi and wish a great year ahead. Thanks a lot for your stepwise method of cooking. It makes cooking easy and I get a lot of appreciation for trying your recipes.
Divs
congrats sharmi!! keep up the awesome work . sago kesari looks divine. love the idea.
Archana Sampath
Hello… Tried this today being anniversary. A slight variation of soaking overnight instead of boiling. Tuned out great. Tnq
Srilakshmi
Tried sago kesari.Added two spoons of condensed milk in it.Taste rocking.Look and taste both Fantastic.I always face a problem boiling sago .I always end up over cooked or under cooked Sago.Any tips on how to cook sago as it has become a challenge for me for the past many years.Thus time I asked my to cook .Very creative Sharmila .Thank you for sharing.
Sharmilee J
Cook until it becomes transparent, taste it and see, if its chewy then cook for some more time.else drain, rinse it in water and proceed.
Fatema
Thanks for the wonderful recipe,it really comes out so yummmm.My Hubby never use to eat sabudana..But today he enjoyed the delicious tast.once again thanks n all the best..Keep moving.