AuthorJyothi Sri PappuCategoryBreakfasts, Desserts, Sweet TreatsPapeda an ancient Indonesian porridge prepared with Saboodana as major ingredient is good for woman's health and lactating women. Today am going to share a similar recipe which also exists in Southern India till now from ancient days which is also summer friendly and very good hydrating porridge.
1. Soak Sago for about 20mins in water.
2. Meanwhile dry roast makhana on a low flame till they are crispy and powder it.
1. In a deep bottom bowl cook the sago in fresh water in about 150ml for 10mins to till they are transparent.
2. Now transfer the coconut milk to the boiled sago bowl and add the rock sugar. Cook till it melts completely.
3. Now add the makhana powder and mix well.
3. In a shallow pan add ghee and fry the raisins till light golden brown. Add this to the above sago porridge and serve hot.
You may also have it as chilled version topped with favourite seasonal fruits like Banana, Strawberry etc.
Ingredients
Directions
1. Soak Sago for about 20mins in water.
2. Meanwhile dry roast makhana on a low flame till they are crispy and powder it.
1. In a deep bottom bowl cook the sago in fresh water in about 150ml for 10mins to till they are transparent.
2. Now transfer the coconut milk to the boiled sago bowl and add the rock sugar. Cook till it melts completely.
3. Now add the makhana powder and mix well.
3. In a shallow pan add ghee and fry the raisins till light golden brown. Add this to the above sago porridge and serve hot.
You may also have it as chilled version topped with favourite seasonal fruits like Banana, Strawberry etc.
