Sabudana Khichiya

Ingredients

• Pearl Nylon Sago – 1 cup
• Water – 4 cups, plus more if needed
• Green chilli paste – 1 tsp
• Cumin seeds – 1 tsp
• Asafoetida – a pinch; omit for strict fasting if required
• Rock salt or regular salt – as needed
• Oil – for greasing and later frying

Method

1. Plan this recipe only when 2 to 4 hot, dry days are expected. Wash and completely dry the pan, spoon and food-safe sheets or steel plates.
2. Rinse the sago, add 2 cups water and soak for 4 hours or until the pearls are swollen and have no hard centre.
3. Transfer to a heavy pan, add the remaining 2 cups water and cook over medium-low heat. Stir frequently, scraping the base, until all pearls are translucent and the mixture becomes thick and glossy; add a little hot water if the pearls are not yet soft.
4. Add chilli paste, cumin, asafoetida and salt. Cook for another 3 to 4 minutes while stirring. The finished mixture should drop slowly from a spoon but still spread without tearing.
5. Cool until warm. Lightly grease the sheets and spoon. Drop small equal portions and spread into thin, even rounds about 2 mm thick, leaving space between them.
6. Dry in strong direct sun. Turn the khichiya as soon as they release cleanly from the sheet so both sides dry evenly. Bring them indoors before evening humidity.
7. Sun-dry for 2 to 4 days until hard, brittle and completely dry, including the centre. Discard any piece showing moisture, mould or an off smell.
8. Fry one test piece in hot oil; it should puff rapidly. Cool the remaining dried khichiya completely and store airtight away from moisture.