Name: Saabudaana Halwa – Indian Dessert
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4-6 People
Cuisine: Indian
Ingredients: 2 cups Saabudaana (Sago Pearls); as needed for soaking Water; 1 cup Milk; 3-4 Elaichi (Cardamom Pods); 3 tbsp Ghee; 1/4 cup Cashewnuts; 1 cup Jaggery; a pinch Saffron

Ready in

40 mins

Cuisine

Indian · South Indian

Prep Time

15 min

Cook Time

25 min

Serving

4-6 People

Calories / Serving

~450 kcal

Recipe by DivyaShriya on YouTube

Recipe Summary

This video demonstrates how to prepare a delicious Saabudaana Halwa, a traditional Indian sweet dish. It involves soaking sago pearls, grinding them with milk and cardamom, then cooking the mixture with ghee, cashews, and jaggery until it thickens into a rich, flavorful halwa. Garnished with saffron, it's a perfect dessert for any occasion.

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All Ingredients - Main Ingredients

Saabudaana (Sago Pearls) 2 cups
Water as needed for soaking
Milk 1 cup
Elaichi (Cardamom Pods) 3-4
Ghee 3 tbsp
Cashewnuts 1/4 cup
Jaggery 1 cup
Saffron a pinch

Tools You'll Need

Pan
Bowl

⚠ Contains Allergens

DairyNuts

Step-by-Step Instructions

Step 1: Soak Saabudaana

Take 2 cups of saabudaana (sago pearls) in a bowl. Add enough water to cover them and soak them until they become soft and plump, typically for or overnight.

Step 2: Grind the Mixture

Once the saabudaana is soaked, add 1 cup of milk and 3-4 elaichi (cardamom pods) to it. Grind this mixture into a smooth or slightly coarse paste.

Step 3: Prepare the Base

Heat 1 tablespoon of ghee in a pan. Add 1/4 cup of cashewnuts and fry them until they turn light golden brown.

Step 4: Cook the Halwa

Pour the ground saabudaana mixture into the pan with the fried cashews and ghee. Stir continuously on medium heat until the mixture thickens and gets a brownish 'paaka' (consistency), which should take about .

Step 5: Add Jaggery and Ghee

Add 1 cup of jaggery to the thickened halwa mixture. Continue stirring until the jaggery melts completely and is well incorporated, and the halwa reaches a desired consistency. Add 2 more tablespoons of ghee and mix well.

Step 6: Serve and Garnish

Once the halwa is ready, transfer it to a serving dish, preferably lined with a banana leaf for traditional presentation. Garnish with a pinch of saffron strands.

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