Dessert

Javarisi (Sago) Kesari

Sweets from South India are divine treats that demonstrate a person’s exceptional sweet taste. There are several options available based on preferences for tastes and health. Sweets such as Kesari, Payasam, Laddoo, Mysore Pak, and Jangiri continue to be incredibly delicious and distinctive symbols of happiness.

Kesari is a delicious, simplistic dessert that is made widely throughout the nation. Although Kesari is prepared in different ways all throughout India, it is generally believed to have originated in certain districts of Karnataka. The main components needed to make kesari are milk, sugar, ghee, semolina, and water. Additionally, fruits like Pineapple, Bananas, Mangoes, Coconuts, or Rice are used as a basis while making kesari.

Chef Deena uses Sago/Javarisi to make a unique Kesari. The sago is soaked, then boiled with a small amount of ghee. After three minutes of boiling, the same is drained and added to the tempering mixture. Saffron is steeped and used to provide a rich flavor and vivid color.

For easier comprehension, the comprehensive process is provided step-by-step with pictures.

Serving
- 5 servings
Cooking Time
- 30 mins
Difficulty
- Intermediate

Ingredients:

200 grams
Sago
15 to 20 No's
Cashewnut
1 ½ Tbsp
Dry Grapes
1 gram
Saffron
100 grams
Sugar
1/2 Tsp
Cardamom Powder
8 to 10 Tbsp
Ghee

Directions:

1
The Saffron should be soaked in lukewarm water for at least 10 minutes before proceeding with this procedure.
2
Before beginning the process, submerge the sago in water and let it soak for around fifteen minutes. After soaking, use a strainer to remove the water.
3
Add the soaked Sago and Ghee to the boiling water, then cook for two to three minutes. After three minutes, the Sago reaches the top.
4
After straining, move the sago to a plate and give it a two-minute rest. Add the Ghee now and mix well to prevent the Sago from sticking to one another.
5
Heat ghee in a pan, add Cashewnuts, fry until golden brown, then add dry grapes and let them splutter.
6
Now add the cooked sago to this mixture and stir gently. Cook over medium heat until the sago and ghee are well combined.
7
To the prepared mixture, add 100 grams of sugar, cardamom powder, and soaked saffron; stir well.
8
Mix in 1 Tbsp of ghee. Proceed with the same process of adding ghee in batches and stirring continuously.
9
The delectable Sago Kesari is now ready to eat.