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SABUDANA (SAGO) KHEER
INGREDIENTS
  1. LOTUS Mini Nylon(boiled)-1 Cup (100 grams).
  2. Milk -300ml
  3. Sugar- 4 Tablespoons.
  4. Pistachios-1 Tablespoon
  5. Saffron-Few Strands
  6. Cardamom powder- ¼ Teaspoon
METHOD
  1. Heat the milk in a pan and allow it the boil.
  2. Once the milk starts boiling, turn off the heat.
  3. Add the boiled LOTUS Mini Nylon, sugar to the milk and mix well until the sugar dissolves.
  4. Finally add the pistachios, saffron, cardamom powder and mix well. Sabudana Kheer is ready.
  5. The Sabudhana (sago) Kheer can be served either warm or cold.

SABUDANA (SAGO) VADA
INGREDIENTS
  1. LOTUS Roasted Sago-2 Cups (200 grams)
  2. Big Size Potato (Boiled and finely mashed)-1
  3. Green chillies (finely chopped)- 1
  4. Chilli powder- ½ Tea spoon
  5. Cumin – ½ Teaspoon
  6. Fresh coriander leaves (finely chopped) -1 Tablespoon
  7. Salt to taste
  8. Oil to deep fry
METHOD
  1. Take LOTUS Natural Roasted Sago in a bowl and pour water up to 10 cm above the product. Allow to remain as it is for 20 minutes.
  2. After 20 minutes, drain the water completely.
  3. Allow the water-drained sago (sabudana) to rest for 1.45 to 2 hours.
  4. Now the sago is ready for your recipe.
  5. Add water -drained sago, finely mashed potato, green chillies, cumin, fresh coriander and chilli powder to a bowl and mix well. Add salt to taste.li>
  6. Divide this mix into lemon-sized balls, flatten between palms of your hands. Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown.
  7. Drain the excess oil and serve hot

SABUDANA (SAGO) KHICHIDI
INGREDIENTS
  1. LOTUS Roasted Sago -2 Cups (200 grams)
  2. Roasted Peanuts-1/2 Cup
  3. Medium sized Potato (Boiled and coarsely mashed) – 1
  4. Green Chilly (Finely chopped)-2
  5. Lime Juice- 10 drops
  6. Fresh Coriander - for garnishing
  7. Garam Masala- ½ Tea spoon (Optional)
  8. Rock Salt - to taste
  9. 1 Table spoon - Oil
METHOD
  1. Take LOTUS Natural Roasted Sago in a bowl and pour water up to 10 cm above the product. Allow to remain as it is for 20 minutes.
  2. After 20 minutes, drain the water completely.
  3. Allow the water-drained sago (sabudana) to rest for 1.45 to 2 hours.
  4. Now the sago is ready for your recipe.
  5. Roast the peanuts in a pan until crispy. Take out the outer skin after it is roasted. Grind the skin removed roasted peanuts coarsely.
  6. Mix the ground peanuts with the water-drained sago (sabudana).
  7. Heat oil in the pan and add finely chopped chillies. Fry for 1 minute.
  8. Add the sago (sabudana) peanut mixture to the pan.
  9. Add Garam masala (Optional) and Rock salt. Mix well to ensure that no lumps are formed. Stir until the sago (sabudana) is cooked well.
  10. Once the sago (sabudana) is cooked well add the coarsely mashed potatoes, coriander, lemon juice and mix well.
  11. Turn of the heat and serve hot.

SABUDANA (SAGO) CARAMEL PUDDING
INGREDIENTS
  1. Milk- 500 ml / ½ litre.
  2. Sugar - 50 grams + 3 tablespoons for making caramel.
  3. Eggs - 3.
  4. Vanilla Essence - 1 tablespoon.
  5. Water - 1 tablespoon (for preparing caramel), 500ml/ ½ litre (for preparing the Mini Nylon).
  6. LOTUS Mini Nylon-100 grams.
METHOD
  1. Preheat the oven to 190 Degree C / 375 Degree F.
  2. Take LOTUS Mini Nylon in a vessel, add 500 ml of water and cook until Mini nylon becomes glossy.
  3. Once the LOTUS Mini Nylon is cooked, strain the water and allow to cool. Make sure that there are no lumps.
  4. Start by making the caramel. In a non-stick pan add sugar and 1 tablespoon of water and swirl the pan to help it to melt down.
  5. Let the caramel come to a boil allow it to bubble up till it turns golden brown. Don't stir the pan, which results in a sticky caramel. Pour this caramel in a baking pan and spread it evenly.
  6. Now whisk eggs, sugar and vanilla till light and fluffy. Add in milk and mix well. Pour this through a sieve. Custard mix is ready.
  7. Add the cooked LOTUS Mini Nylon sago to the custard mix, mix well and pour it over the caramel.
  8. Now take a bigger pan and fill it half way with water. Place the caramel pan inside that pan and bake it for 45 minutes.
  9. Allow it to cool a bit. Put into the fridge for around 3 hours.
  10. Now release the sides with a knife and place a plate over the tin and holding the tin carefully, invert the tin. Now tap the top of the tin carefully and lift it for a lovely Sabudana caramel custard.
  11. Serve chilled.
SABUDANA (SAGO) HALWA
INGREDIENTS
  1. LOTUS Roasted Sago -2 Cups
  2. Jaggery-1 Cup
  3. Grated Coconut-1 Cup
  4. Ghee- ½ Tablespoon
  5. Salt- A pinch
METHOD
  1. Take LOTUS Natural Roasted Sago(sabudana) in a bowl and pour water up to 10 cm above the product. Allow to remain as it is for 20 minutes.
  2. After 20 minutes, drain the water completely.
  3. Allow the water-drained sago (sabudana) to rest for 1.45 to 2 hours.
  4. Now the sago is ready for your recipe.
  5. Mix the pre-prepared sago with all the ingredients (jaggery, grated coconut, ghee and salt).
  6. Spread the mix evenly in idly moulds or round tray and steam cook for 10 minutes.