We usually make kesari using sooji or atta or with semiya too. I have posted the South Indian version of kesari and also the North Indian Sooji ka halwa recipe too. Kesari is a very popular sweet of Tamil Nadu. I have seen Sago kesari on Sharmis passion website. While I was cleaning up my grocery cupboard, I noticed a packet of Nylon sago. So I thought of trying out this Sago kesari. The recipe is very easy and doesn’t involve any soaking of sago. But if you are using a big variety of sago, you need to soak that one. I have mentioned that in the post and also in the notes section too. Usually for Rava kesari, we add little more ghee but for this sago kesari, not much ghee is required. This tasted more like karachi halwa and we all enjoyed it a lot. Also check out
Kalyana rava kesariSemiya kesariAtte ka sheeraMango sheeraAval kesariSooji ka halwa
Sago kesari recipe
In a bowl add sago and wash it 3-4 times.No need to soak this.Drain the water completely and keep it aside.
In a pan add 1 tsp ghee and add the cashew nuts.Fry this till it becomes golden brown in colour.Take it out.
In the same pan add the washed sago.Saute it for a minute.Add 1 cup of water and mix well.Let this cook in water, add the remaining half cup of water in intervals.The sago gets cooked so fast.Since we are using the tiny variety of sago it gets cooked very fast.If using the maavu javvarisi, the normal big ones, wash it well and sprinkle water well and keep it soaked for 3-4 hours.
Once the sago is cooked and it turns glossy, add the orange food colour.If you don’t want to add this, feel free to skip it.Mix well.
Now add the sugar.I added 1/3 cup sugar, but later felt I should have added a little more.Once you add the sugar, the sago mixture tends to loosen.But after cooking for few minutes, it will be thickened.
Add 2 tsp of ghee and mix well.
Now add in the cardamom powder and roasted cashew nuts.Mix well and cook for a minute.
Switch off the flame.Sago Kesari is ready to serve.
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