In parts of the world, tapioca root is used to make edible starch for foods. Used in starchy dishes and desserts in many cultures such as India, Indonesia, and Africa; it’s even a staple food item among some Native American tribes! Typically white or brown with round pearls that are small enough to fit on your fingertip, this plant-based ingredient has been cooked into countless recipes throughout history.
Sago palm trees originated from East Africa but can also be found across much of Asia today – especially where there’s plenty of water available. This type of tree grows up high above ground close together so they don’t take up too much space (if you’ve seen them before!). Sabudana may come from
Sago Halwa Recipe | How To Make Sago Halwa
Sago halwa is a sweet recipe for people who love sweet (like me) and it is good for health too, especially for children who need more nutrition. Let us see how to make this sweet Sago Halwa recipe.
Soak sago for 2 hours. Then drain water and grind it to smooth paste with required amount of milk.
Mix the smooth sago paste to milk and sugar and pour in a thick bottomed vessel like pressure pan, or cooker.
Heat has to be in simmer mode. Stir continuously and when the consistency is thick and like halwa (jam)
Add ghee little by little until it leaves the sides and the ghee starts oozing out of the halwa.
Add fried cashew or any nuts of your choice and flavor or your choice. When the halwa finally leaves the vessel, pour in a pre-greased plate or dish and serve after it cools.
To cut into squares is your option.
Soak the Sago 2 hours prior to cooking to get the best taste and consistency.
Dry Fruits are entirely optional. It can be added to give the halwa a crunchy texture.
Essence or food colouring can also be used and that is also entirely upto you.