| 15. Sago kheer (Sago pudding) |
| Ingredients |
Amount |
| Sago* |
1 tsp(5-6gm) |
| Milk |
1/4th cup (50ml) |
| Sugar (Powdered)* |
3-4 tsp (15-20g) |
| Cardamom |
1 (Crushed) |
| Water |
1 cup (200ml) |
|
|
| |
| Method |
| |
| |
Wash Sago and soak for 15-20 minutes. |
| |
Boil milk by adding water in a heavy based pan. |
| |
Add soaked sago. Boil it for 5-10 minutes stirring continuously. Add cardamom. |
| |
Boil, stirring constantly for 2-3 minutes more to get a mixture of creamy
consistency and sago becomes semi transparent.
Serve it hot or cold in glass bowl. |
| Variation-1.You may prepare barley porridge in similar way; only cook barley till all
grains are cooked properly.y. |
| |
You may prepare sooji kheer by using sooji in place of sago, or you can prepare
vermicelli kheer by using vermicelli in place of sago. Roast sooji, vermicelli before
preparing kheer. Do not soak them as sago. |
| |
|
| Serving: 1bowl |
| Nutritive Value |
| Serving |
Energy
(kcal) |
Protein
(g) |
CH0
(g) |
Fat
(g) |
Na
(mg) |
K
(mg) |
Phos
(mg) |
Iron
(mg) |
Ca
(mg) |
| 1 serving |
137 |
2.2 |
23 |
3 |
12 |
45 |
66 |
0.2 |
107 |
|
| |
| |
Suitable for patient with renal failure / hypertensive. |
| |
Unsuitable for patient with Diabetes |
| * To be avoided by diabetics. They can use sooji (Rava) in place of sago and ‘Sugar
free’ in place of sugar. |
|
