Saabudaana Halwa – Indian Dessert
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.
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
Plan Ahead
Up to 2 hrs of hands-off time you can shift to earlier.
- Step 1 · Overnight2 hrs
…oak them until they become soft and plump, typically for 2-4 hours or overnight.
Don't have an ingredient? Try these swaps
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Jaggery?
- Dark brown sugar (1:1)
- Muscovado sugar (1:1)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
⚠ Contains Allergens
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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