ATSSMA
Karnataka
Sabakki Sajjige
A sabakki-enriched variation of Karnataka sajjige, combining soft sago with roasted semolina, milk, sugar, ghee and cardamom.
Ingredients
- Sago – ¼ cup
- Fine semolina / rava – ¾ cup
- Water – 1 cup
- Milk – 2 cups
- Sugar – 1 to 1¼ cups
- Ghee – ¼ cup
- Cashews – 2 tbsp
- Raisins – 1 tbsp
- Cardamom powder – ½ tsp
Method
- Cook rinsed sago in 1 cup water until completely soft and set aside.
- Roast semolina in 1 tablespoon ghee over low heat for 4 to 5 minutes until aromatic but still pale.
- Warm the milk separately and add it gradually to the semolina while stirring continuously.
- Cook until the semolina is soft, then fold in the cooked sago.
- Add sugar only after both are cooked. Stir as the mixture loosens, then thickens again.
- Add the remaining ghee in stages until glossy and beginning to leave the pan sides.
- Finish with cardamom and ghee-roasted cashews and raisins.
- Serve warm. Traditional Karnataka sajjige is a semolina sweet; this version deliberately adds sabakki.