How to make Sabudana Halwa Recipe - A rich halwa of sabudana with dried fruits.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sago (sabudana) ( साबुदाना ) ,

Cuisine : Maharashtrian

Course : Desserts

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Sabudana Halwa

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Sabudana Halwa checkout Sago With Honeydew , Sabudana Kheer , Javvarisi Paayasam , Melon Kheer . You can also find more Desserts recipes like Ananas aur Piste ka Shrikhand, Almond and Jam Polenta Pie, Christmas Pudding, Chocolate Espresso Brulee Tart. Or try out these recipes from Maharashtrian Cuisine like Kothimbir Wadi, Achari Aloo Ki Tahiri, Kanda Peet Perun, Masala Cheese Puri.

Sabudana Halwa Recipe Card

Sabudana Halwa
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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Sabudana Halwa

  • Sago (sabudana) soaked for 4 hours 1/2 cup

  • Ghee 1/2 cup

  • Cashewnuts roughly chopped 10-15

  • Almonds roughly chopped 10-15

  • Jaggery (gur) grated 1 cup

  • Green cardamom powder 1 teaspoon

  • Milk 1 1/2 cups

Method

Step 1

Drain sago and blend into a fine paste.

Step 2

Heat one tablespoon ghee in a non-stick pan and saute roughly chopped cashewnuts and almonds separately till golden brown. Drain on absorbent paper and set aside.

Step 3

Cook jaggery with one cup of water, stirring, till the jaggery gets dissolved. Add sago and cook, adding milk at regular intervals, till the sago becomes transparent and fully cooked.

Step 4

Add almonds, cashewnuts and remaining ghee. Cook, stirring, till the mixture leaves the side of the pan. Add green cardamom powder and mix. 

Step 5

Serve immediately garnished with remaining almonds. 

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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