Shree Mahaveer Bhagwan

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Sago Recipes
 
[ Iced Coconut Milk with Sago ] [ Sago Pudding ] [ Sabudana Vada ]
[ Sabudana Khichdi ] [ Sabudana Thalipeeth ] [ Sabudana Kheer ] [ Sago Bonda ]
 
Note

Arrow Iced Coconut Milk with Sago (Burmese Desserts & Drinks)
     [ Source: http://www.asianonlinerecipes.com/desserts/iced-coconut-milk-sago.php ]

    Ingredients :-

  • 1 Cup Sago
  • 4 Cups Water
  • 3/4 Cup Chopped Palm Sugar
  • 4 Cups Coconut Milk
  • Ice Cubes
    Method :-

  • Wash and soak Sago for approximately 1 hour.
  • Drain and put in a large saucepan with 3 cups of water.
  • Bring to the boil and simmer over a moderate heat until sago grains are clear.
  • Cool and chill.
  • Put palm sugar in a small saucepan with remaining water and heat gently until the cakes of sugar dissolve.
  • Cool and strain the syrup.
  • For each serving, put approximately 4 tablespoons of chilled sago into a tall glass.
  • Add 3 tablespoons syrup or more according to taste and mix well.
  • Add 2-3 ice cubes and fill up with coconut milk.
  • Stir and serve immediately.


  • Note : A cooling drink of sago, coconut milk and palm sugar which can be served as a dessert.
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Arrow Sago Pudding
     [ Source: http://www.asianonlinerecipes.com/desserts/sago_pudding.php ]

    Ingredients :-

  • 1 Cup Sago
  • 3 Cups Water
  • 1 Cup Lightly Packed Soft Brown Sugar
  • 1 Cup Water, extra
  • 1 Cup Coconut Cream, well chilled
    Method :-

  • Soak the sago in the water for about 1 hour.
  • Pour into a pan, add 2 tablespoons of sugar and bring to the boil over low heat, stirring constantly.
  • Reduce the heat and simmer, stirring occasionally, for 8 minutes.
  • Cover and cook for 2 to 3 minutes, until the mixture becomes thick and the sago grains are translucent.
  • Half fill 6 wet 1/2 cup moulds with the sago mixture.
  • Refrigerate for 2 hours, or until set.
  • Combine the remaining sugar with the extra water in a small pan and cook over low heat, stirring constantly, until the sugar dissolves.
  • Simmer for 5 minutes, until the syrup thickens.
  • Remove from the heat and cool.
  • To serve, un-mould the sago and top with a little of the sugar syrup and coconut cream.
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Arrow Sabudana Vada
     [ Source: http://www.mumbai-masala.com/maharashtrafood/upvaas/sabudanavada.html ]

    Ingredients :-

  • 2 Cup Sago (Sabudana)
  • 2 Medium Sized Boiled Potatoes
  • 1 Medium Sized Raw Grated Potato
  • 4-5 Green Chilies
  • 1 Small Piece Ginger (optional)
  • 1/2 Cup Coriander Leaves
  • 1/2 Cup Peanut Powder
  • 2 Teaspoon Cumin Seeds
  • 1 Teaspoon Lemon Juice (optional)
  • 2-3 Teaspoon Sugar (optional), Salt to taste
  • 3-4 cups Oil or Ghee For Frying
    Method :-

  • Soak sago in water. Drain off all the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water).
  • Mash the boiled potatoes.
  • Make a paste of ginger and chilies in a grinder.
  • Now combine the sago, ginger-chilies paste, grated and mashed potatoes, coriander leaves, peanut powder, cumin seeds, suger, lemon juice. Mix it properly using a little bit of water.
  • Make small balls of the mixture and flatten them.
  • Heat some oil or ghee in a pan.
  • Deep fry these vadas till golden brown and crispy.


  • Tip: Grated raw potato makes the vadas crisp.
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Arrow Sabudana Khichdi
     [ Source: http://www.mumbai-masala.com/maharashtrafood/upvaas/sabudanakhichdi.html ]

    Ingredients :-

  • 2 Cup Sago (Tapioca)
  • 1 Potato
  • 3-4 Green Chillies
  • 1 Teaspoon Lemon Juice (optional)
  • 1 Small Piece Ginger (optional)
  • 1/2 Cup Peanut Powder
  • 2-3 Teaspoon Sugar, Salt To Taste
  • 1 Teaspoon Oil
  • 2 Teaspoon Cumin Seeds, Coconut and Coriander Leaves for Garnishing
    Method :-

  • Soak sago in water. Drain the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water).
  • Now add peanut powder, salt, sugar and lemon juice and mix.
  • Cut green chilies into small pieces and grate ginger.
  • Heat oil or ghee in a pan.
  • Add cumin seeds, potato pieces and chilies.
  • As soon as potatoes are tender, add sago and stir.
  • Cook uncovered for sometime and keep mixing so that sago will not stick to the bottom.
  • Garnish with coconut and coriander leaves. Serve hot.


  • Tip: As mentioned above in step 2, add all the ingredients to the soaked sago before cooking.

    While making khichdi, do not cover the pan, else it will turn into an elastic ball. Khichdi tastes excellent if tossed continuously while cooking.

    Variation: Try something different, yet tasty by adding grated boiled potato instead of the chopped one.
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Arrow Sabudana Thalipeeth
     [ Source: http://www.mumbai-masala.com/maharashtrafood/upvaas/sabuthalipeeth.html ]

    Ingredients :-

  • 1 Cup Sago/Sabudana (also known as Tapioca at some places)
  • 1 Medium Sized Potato
  • 4 Green Chilies
  • 1/2 Cup Peanut Powder
  • 1 Teaspoon Cumin Powder / Cumin Seeds
  • 1 Teaspoon Lemon Juice (optional)
  • 2 Teaspoon Sugar (optional)
  • Salt To Taste, Coriander Leaves, Ghee.
    Method :-

  • Wash sago in water. Drain all the water and keep overnight (or for 5-6 hours).
  • Wash, peel and grate the potato. Chop chilies and coriander leaves.
  • Mix soaked sago, potato, chilies, peanut powder, cumin powder, coriander leaves, salt and sugar. Rub some ghee on the palm of your hand and knead the mixture to make a soft dough.
  • Make balls of 3 inch diameter.
  • Now take a clean plastic sheet and grease its one side with ghee.
  • Flatten one ball in the palm of your hands and place it at the center of the sheet (on the greased side). Pat the ball with palm and the fingers. Keep flattening in circular motion to make a round flat disc. Dip fingers in water to make the patting easier. Thickness of the disc should be equal at the center as well as at the edges.
  • Smear some ghee on a griddle and heat it. Once hot, turn heat to medium. Lift the disc along with the sheet gently and turn the sheet over the greased griddle. The disc now sticks to the griddle. Quickly remove the plastic sheet. Pour some ghee at the edges and on the top of the disc and cover for 2 minutes. Remove the lid and turn it upside down. Again cook for 2-3 minutes or till crisp and light brown in color.
  • Serve hot with yogurt and peanut chutney or coconut chutney.


  • Variation: Use one boiled potato in the thalipeeth.
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Arrow Sabudana Kheer
     [ Submitted by Neeta Gangwal, Madanganj-Kishangarh ]

    Ingredients :-

  • 1 Litre Milk
  • Sago soaked
  • Cashews
  • Ghee
  • Sugar
  • Cardamom Powder
    Method :-

  • Boil Milk for 1 hour until it reduces a bit in quantity.
  • Then add soaked sago.
  • After the sago gets cooked, add sugar (required amount).
  • Now heat ghee, fry cashews and add to the kheer along with cardamom powder.
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Arrow Sago Bonda
     [ Submitted by Nisha Chokdayat, Jaipur ]

    Ingredients :-

  • 1 Cup Sago
  • 1/2 Cup Rice Flour
  • 1 Cup Thick Sour Curds
  • 1 Teaspoon Soaked Bengal Gram Dhal
  • Finely Chopped Onions
  • Minced Green Chillies
  • Salt
  • Oil
    Method :-

  • Wash sago and drain water completely.
  • Add whipped curds, salt & mix well.
  • Allow it to soak for 6 hours.
  • Just before frying, add rice flour, soaked dal, onion & chillies; & mix well.
  • Make balls & deep fry in oil.
  • Turn the bondas only after it has fried underneath.
  • Now it is ready to be served hot with chutney or sauce.
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Note :-
  • Necessary permissions have been taken for extract ( from their respective websites ) of certain recipes listed above.
  • Some of the recipes are from the forwarded mails of our business clients, relatives, friends & visitors to this site; and are unaware of their original creator. The recipes are Copyright © and courtesy of their respective creator.
  • Unauthorized reproduction of the above recipes are prohibited without the prior approval.
  • The above recipes are just for information purpose only; and Bakliwal Trading Co., Salem disclaims all warranties as to the accuracy, completeness or adequacy of such informations.

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