The festival season is here and all the blogs are loaded with lots of sweets varieties. Though I have not prepared much this year I happened to click few sweets varieties when I was at my mom's place last year which I saved them to post for this year festival season.So you will see few sweet varieties in my blog this festive season.
Sago kheer is more commonly prepared when compared to Sago halwa.When it comes to halwa it is very tricky,if we do not cook until the right consistency we cannot set it and cut into pieces. My mom prepares this very well and hence requested her to prepare this when I visited her last time,but I feel I did not do justice to it with my photos, I was in a hurry to click photos.My mom uses nylon sago variety for this, it is very small and does not become mushy like the regular sago does. But if you do not get hold of it you can use regular sago too. I love these low fat Halwa recipes for the obvious reason that they are low fat and we can eat it guilt free unlike the ghee laden rich halwas like Carrot Halwa etc. But once in a while we should even treat ourselves with those rich and tasty halwas too. This festive season you will see a couple of such rich halwas too in my blog,stay tuned!!
Check out other halwa and Indian puddings recipes in my blog:
- Carrot-Beetroot Halwa using Condensed milk
- Carrot Phirni
- Lauki(Bottlegourd) Halwa
- Mango Fudge | Mango Burfi
- Mango Phirni | Layered Mango Phirni
- Mango Sheera | Mango Sooji Halwa
Sago Halwa Recipe | Saggubiyyam Halwa Squares:
Yields: 9-12 squares | Author: Prathibha Garre
Prep time: 5 mins | Cooking time: 25 mins | Total time:30 mins
Cuisine: South Indian | Category: Sweets
1 cup Nylon Sago or regular Sago
4 cups whole cream Milk
1 cup Sugar
1 tbsp Milk Masala or Badam Milk powder(optional)
2 tbsp Ghee
2-3 tbsp Cashew nuts,chopped
2 tbsp Raisins
- Grease a rectangular or square tray and keep it ready.
- Heat ghee in a kadai and add chopped cashew nuts and raisins and fry until they turn golden brown and raisins become plumpy .Remove them with the slotted spoon and keep them aside.
- In the remaining ghee add sago and fry them slightly.You don't need to roast it completely until dark just give a coat of ghee and toast them slightly.
- Mean while heat milk in another pan.
- Add hot milk to the sago mixture and keep stirring until sago is 3/4th cooked.
- Add sugar and milk masala powder to it(I did not add) and mix well and cook until done.If you feel sago is not cooked completely feel free to add a few couple of tablespoons of milk according to the requirement. Cook until it reaches the consistency of halwa.Add ghee if the mixture sticks to the vessel.
- Add fried cashew nuts and raisins to the halwa and stir nicely.
- Pour on a greased tray and let it cool slightly.While it is warm cut into squares.
Serve them warm or at room temperature.
- The ratio of 1 sago: 4 cups Sago is adequate but at times it depends on the size of the sago you might need to add bit more milk.But do remember that the consistency should be of halwa and not of kheer.
- The amount of sugar (1 cup) is apt and is rightly sweetened for us.If you want it sweeter you can increase it to 1 1/4 cups.
- I used Nylon Sago,which is a thin variety for the halwa .If you don't find it use regular variety. Clean the sago before use.
Check out various Diwali Sweets Recipes here.
If you are looking for more Savoury Recipes,Check out Diwali Savoury Recipes here.