Sabudana Halwa

#celebratewithfoodism

By Shubham Dubbal

Oct, 14th

704

Servings

2 persons

Cook Time

30 minutes

Ingredients

5 - 7

Ingredients

Sago 1/2 Cup
Ghee 1/2 Cup
Cashew 10-15 Chopped
Almonds 10-15 Chopped
Cardamom powder 1/2 tsp
Milk 1.5 Cup
Sugar or Jaggery 1 Cup

Instructions

Wash and Soak the sago for 3-4 hours.
Drain sago and blend into a fine paste. You can also keep some of sago unblended.
Heat one tablespoon ghee in a non-stick pan and saute roughly chopped cashewnuts and almonds separately till golden brown. Keep Aside
Cook jaggery/Sugar with one cup of water, stirring, till the it gets dissolved.
Add sago and cook, adding milk at regular intervals, till the sago becomes transparent and fully cooked.
Add dry fruits and remaining ghee. Keep stirring till the mixture leaves the side of the pan.
Add green cardamom powder and mix.
Enjoy The Halwa and Festival Season Woth A New Twist

Notes/Tips

While blending do not add water otherwise it will become sticky.

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Rajsthani Makki Dhokla

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Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.