In India, sago is also known as sabudana and has a long history in traditional Indian medicine. According to “The New Oxford Book of Food Plants,” traditional Indian medicine uses sago in combination with rice to cool the body. Therefore, sago can function as an herbal remedy to treat ailments resulting from too much heat, such as the production of excess bile.Sago does not offer any significant quantity of vitamins or minerals. As a starch, the health benefits of sago come primarily from carbohydrates. This carbohydrate content allows sago to function as a staple food in several regions of the world. Sago is also low in fat and has no protein. Since, the nutritional content of sago is quite low, people often mix sago with other ingredients that offer essential vitamins and nutrients, such as milk or fruits and vegetables.
Sabudana is full of starch or carbohydrates and is great for a quick boost of energy, and hence often served in India for breaking fasts during religious festivals.
1 cup Sabudana(Tapoica) – You can find in Indian store
2 cups Milk
1 cup Sugar(according to taste)
1/2 tsp Cardamom Powder
A pinch of Nutmeg Powder
3-4 strands Saffron dissolved in 1 spoon of water (optional)
Dry Fruits(cashews, almonds,walnuts,raisins)
1) Wash sabudana 3-4 times. Drain and set aside for 1 hour.
2) Put milk to boil in a vessel.
3) When milk boils, add sabudana and heat till it is cooked.
4) Now add sugar and mix well till the sugar dissolves completely.
5) Add saffron, cardamom powder and nutmeg powder.
6) Garnish with fried nuts(optional) and keep it in referigerator.
7)Serve it chilled.
If you think that consistency is too thick you can add more milk.