Recipe source: Mum in law.
Fishtail palm sago starch is obtained from Fishtail Palm and widely used in Mangolrean cuisine as medicine and also as pudding...This is very good for health ...During summer season it is consumed for cooling the body...
Ingredients :
Fishtail palm sago starch 3 tblsp
Rice flour 2 tblsp
Jaggery 5 tblsp
Coconut milk 1 cup (250 ml)
Water 1 cup (250 ml)
Cardamom powder 1 pinch
Salt 1 pinch
Ghee 1 tbsp
Fried cashewnuts and Raisins
Steps:
1.Mix Fishtail palm sago starch and rice flour with water and strain to get rid of any dirt in it.
2.Add coconut milk ,Jaggery and pinch of salt and mix well.
3.Keep it on the gas stove and keep stirring until its starts to thicken.
4. At this point keep the flame on low and add cashewnuts , raisins and cardamom powder along with 1 sp. of ghee..
5. Don't stop stirring at any point.
6. When the batter thickens and starts to looks transparent ...and also it will leave the bottom easily ,that means it's done.
7.Now pour it on a greased plate and allow it to cool for 15 to 20 minutes.
8.Cut into pieces and enjoy.
Note:
1.Whole process takes around 30-45 minutes for the quantity given above.
2.You can skip coconut milk and add water or normal milk instead.
3.It is important to stir continuously from the start to end.
4. The texture will be soft and wobbly ...texture depends on the quality of the Fishtail sago powder....
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