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The ingredients needed to make Sago jaggery pudding with parpul rice ball:
- Provide 1/2 cup sabudana
- Use 1 cup or 1.1/4 cup coconut ful cream milk
- Use 1 boil parpul sweet potato boil
- Get As needed Mix dry fruit
- You need 1/2 tsp Elaichi powder
- Provide 2 tbs glutens free rice powder
- Use 1/4 cup plan jaggery
- Take 2 tbs water
Steps to make Sago jaggery pudding with parpul rice ball:
- Sanudane ko 2 hour ke liye Pani me bhiga de fir use karna he
- Milk me sabudana ko cook karne ke liye rakhein slow heat par
- Boil sweet potato ko mash Karein And rice powder Mila ke dough bana le
- Uska ball bana ke rice flour me dust karein
- Ball ko garam Pani me boil Karein And upper aane par nikal le ya cook hone tak
- Sanudane ko gadha hone Tak cook Karein And dry fruits And elaichi powder dal kar mix karein And gas band karke cool hone de
- Jaggery ko Pani ke sath cook karein
- 1tar ki chashni jaisa par jamane na paye
- Cook sanudane ko kisi katori me set Karein And frigde me thank karein
- Fir demold Karein And rice ball rakhein
- Uper see jaggery syrup dal kar chil serve karein
There are may different recipes for making sago pudding, but the basic process is quite simple. The sago pearls are immersed in water and soaked for a few. If you are looking for little different flavour for Sago Payasam, or Sabudana Kheer, you might want to check this Thai style Sago Pudding. Sago Pudding with Palm Sugar (Sago Gula Melaka). One of the most popular Malaysian desserts that uses sago is sago pudding with palm sugar It has richer flavour and the colour is darker than both Thai palm sugar and most Indian palm jaggery.
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