Sabakki Ganji

Ingredients

• Moti sago – ½ cup
• Water – 3 cups, plus more if needed
• Milk – 1 cup for a mild sweet version, or buttermilk – 1 cup for a savoury version
• Sugar or jaggery – 2 to 3 tbsp for sweet version
• Salt – as needed for savoury version
• Cardamom – a pinch for sweet version
• Cumin and curry leaves – optional savoury tempering

Method

1. Rinse the sago and soak for 30 minutes if the pearls are large or firm.
2. Cook in 3 cups gently boiling water over low to medium-low heat for 10 to 15 minutes, stirring often.
3. Add hot water in small amounts if the ganji thickens before the pearls soften.
4. A pearl should be soft through the centre and the porridge should remain pourable.
5. For sweet ganji, add warm milk, simmer briefly, then add sugar or jaggery and cardamom after the sago is cooked.
6. For savoury ganji, cool until warm before adding buttermilk and salt; do not boil after buttermilk is added. Add an optional cumin-curry leaf tempering.
7. Adjust consistency before serving.
8. This is a home-style sago porridge format rather than a single fixed ceremonial Karnataka recipe.