ATSSMA
North India
Sabudana Halwa
A glossy sabudana halwa made by cooking soaked sago until tender, then finishing it slowly with ghee, sugar, cardamom and nuts.
Ingredients
- Sago – 1 cup
- Water – about ¾ cup for soaking, plus 1 cup for cooking
- Sugar – ¾ cup
- Ghee – ¼ cup
- Cardamom powder – ½ tsp
- Cashews and almonds – 2 tbsp
- Saffron – optional
Method
- Rinse the sago and soak in about ¾ cup water for 3 to 4 hours, until a pearl crushes easily.
- Transfer to a heavy pan with about 1 cup fresh water and cook over low heat until completely soft and thick, stirring often.
- Once no hard centre remains, add half the ghee and cook for 2 to 3 minutes, stirring so the starch does not catch.
- Add sugar and continue on low heat. The mixture will loosen as the sugar melts; keep stirring until it thickens again.
- Add the remaining ghee gradually rather than all at once. Continue cooking until the halwa looks glossy and begins to leave the sides of the pan.
- Add cardamom, optional saffron and ghee-roasted nuts.
- Stop while the halwa is still soft because it firms as it cools. If it turns rubbery, it has been cooked too long.
- Serve warm in small portions. This is a sabudana sweet variation rather than one fixed regional ceremonial halwa.