Goan Coconut-Jaggery Sago Pudding

Ingredients

• Moti sago – ½ cup
• Water – 2 cups
• Coconut milk – 2½ cups
• Jaggery – ½ cup
• Cardamom – ¼ tsp
• Cashews – 1 tbsp
• Salt – a pinch

Method

1. Cook the sago in water until fully tender.
2. Add thin coconut milk and simmer gently for 5 minutes.
3. Dissolve jaggery separately and strain if needed.
4. Stir the jaggery into the sago over very low heat.
5. Add cardamom and a pinch of salt, then finish with thicker coconut milk without boiling vigorously.
6. Serve warm or chilled with cashews.