Sunday, 17 March 2013

SAGU DOODHPAK


SAGU DOODHPAK

WHAT YOU NEED:

Sagu - 1/2 cup or 100 grams
Sugar - 1/2 cup
Milk - 2 1/2 cups or 500 ml
Cashew powder - 1 tbs
Saffron - a few strands
Cardamom powder - 1/2 tsp
Nuts - cashew, almonds etc 2 tbsp
Raisins - 1 tbsp
MY DTR DIPTI'S FAV.....

HOW TO MAKE:

Soak sagu in water for 1/2 an hour. Drain.
Roast nuts and raisins in little ghee. Keep aside.
Soak saffron in little warm milk and rub the strands in between your fingers.
Then add cashew powder in the same saffron milk and mix well.

Put drained sagu in a vessel along with 1 cups milk, heat and cook till sagu is cooked.
Add sugar and stir well.
Now add saffron, cashew mix and stir well. ( I added cashew paste to thicken the milk)
Then add remaining milk. Allow it to boil.
Remove from the heat.
Garnish with cardamom powder, nuts and raisins.

Serve as desserts.





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