Ingredients with Measurements:
- 1 cup sago (sabudana)
- 1 cup water
- 1 cup jaggery, grated
- 1 cup rice flour
- 1/4 cup grated coconut
- 1/4 tsp cardamom powder
- Oil for frying
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the sago in water and soak it in 1 cup of water for 2 hours.
2. After 2 hours, drain the water from the sago and transfer it to a mixing bowl.
3. Add grated jaggery, rice flour, grated coconut, and cardamom powder to the mixing bowl.
4. Mix all the ingredients well to form a smooth dough.
5. Heat oil in a deep frying pan.
6. Take a small portion of the dough and shape it into a small ball.
7. Gently drop the ball into the hot oil and fry until it turns golden brown.
8. Remove the fried ball from the oil and place it on a paper towel to remove excess oil.
9. Repeat the process with the remaining dough.
10. Serve the Sago Poornalu hot or cold.
- Time:
Preparation time: 2 hours
- Cooking time: 30 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- Makes 15-20 Sago Poornalu
Nutritional information:
- Calories: 150 per serving
- Fat: 5g
- Carbohydrates: 25g
- Protein: 1g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or honey.
- Rice flour can be substituted with all-purpose flour or wheat flour.
Variations:
- Sago Poornalu can be made with different fillings like peanuts, sesame seeds, or dry fruits.
- Instead of frying, Sago Poornalu can be steamed for a healthier version.
Tips and tricks:
- Soak the sago for at least 2 hours to ensure it is soft and easy to mix.
- Add water to the dough if it is too dry or rice flour if it is too sticky.
- Fry the Sago Poornalu in small batches to avoid overcrowding the pan.
Storage instructions:
- Sago Poornalu can be stored in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- Sago Poornalu can be reheated in a microwave or oven for a few seconds before serving.
Presentation ideas:
- Serve the Sago Poornalu on a platter with a sprinkle of powdered sugar or grated coconut.
Garnishes:
- Garnish with chopped nuts or fresh fruit.
Pairings:
- Sago Poornalu can be paired with a hot cup of tea or coffee.
Suggested side dishes:
- Sago Poornalu can be served as a dessert or snack on its own.
Troubleshooting advice:
- If the dough is too sticky, add more rice flour.
- If the dough is too dry, add more water.
Food safety advice:
- Use fresh ingredients and clean utensils to avoid contamination.
Food history:
- Sago Poornalu is a traditional Indian sweet dish that is popular in the southern states of India.
Flavor profiles:
- Sago Poornalu has a sweet and nutty flavor with a crispy texture on the outside and a soft texture on the inside.
Serving suggestions:
- Sago Poornalu can be served as a dessert or snack during festivals or special occasions.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian