Sago Chivda A must try and a tasty chivda. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 11 Apr 2016 in Recipes Course New Update Main Ingredients Sago, Yogurt Cuisine Maharashtrian Course Snacks and Starters Prep Time 3.30-4 hour Cook time 11-15 minutes Serve 4 Taste Sweet Level of Cooking Moderate Others Veg Ingredients list for Sago Chivda 250 grams Sago 1/2 cup Yogurt to taste Salt 1/4 cup Peanuts 20 Cashewnuts 4-5 Green chillies for frying Ghee to taste Sugar Method Wash sago well and keep to drain in a colander. Whisk the thick yogurt with half a teaspoon of salt. Mix sago and yogurt well. Keep aside for one to two hours. Once softened, remove sago onto a piece of cloth and spread it to dry. Meanwhile, dry roast peanuts and remove husks. Grind to a coarse powder. Split cashewnuts. Remove stems, wash and chop green chillies. Heat ghee in a kadhai and fry sago a little at a time in a handled metal strainer. You might have to cover the strainer because sago splutters as it bloats up. Drain the fried sago and place on an absorbent paper. Once the sago is done, fry the cashewnuts to a light golden colour. Drain on paper. Lastly, fry green chillies till crisp. Take a big vessel and mix all the fried ingredients with the peanut powder adding salt and sugar to taste. When cool store in an airtight container. Nutrition Info Calories 1670 Carbohydrates 21.2 Protein 239 Fat 69.9 #Salt #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article