Beet gives the beautiful color and sago turns into round pearls with saffron nuts and cardamom is a real delight. I used nylon sago which looks like a raw rice but the other store bought sago which looks white in color can also be used.
Beet (cubes, 1/2 cup)
Milk (whole, 2 cups)
Saffron (few strands)
Sago (1/3 cup)
Sugar (1/2 cup
Almond (pieces, 3 tsp)
Cardamom Powder (1/4 tsp)
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
Soak saffron in warm milk.
In a pressure cooker add sago and water. Use a separator or a plate to cook beet.
Pressure cook for 4-5 whistles.
Grind the cooked beets to a fine paste.
In a thick skillet add milk and bring it to boil.
Add the ground paste and cook for 10 minutes.
Add sugar and once it dissolves add the cooked sago.
Garnish with cardamom powder, soaked saffron.
Refrigerate for 2 hours.
Add nuts before serving.
Step by step pictures of the recipe:
Care should be taken while cooking sago. It can be cooked by adding sago in boiling water for 10 minutes or until translucent on a low flame and transfer it to a cold water container and strain it or pressure cook it.Only nylon sago can be pressure cooked.