Sago with raspberry coulis

Name: Sago with raspberry coulis
Yield: Serves 4–5
Cuisine: India
Ingredients: 25 g/1 oz ghee or unsalted butter; 2.5 cm/1 in piece cinnamon stick; 5 green cardamom pods, bruised; 115 g/4 oz/⅔ cup sago; 90 g/3 ½ oz creamed coconut, chopped, or 150ml/¼ pint/⅔ cup coconut cream; 1.25 ml/½ tsp freshly grated nutmeg; 115 g/4 oz/½ cup caster (superfine) sugar, or to taste; 25 g/1 oz raisins; 25 g/1oz/¼ cup cashews; 150 ml/¼ pint/⅔ cup hot water; 300 ml/½ pint/1¼ cups full-fat (whole) milk; 450 g/1lb fresh or frozen raspberries; 2 star anise; 115 g/4 oz//2 cup caster (superfine) sugar

Preparation info

Serves
4–5

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Sabu Dane Che Alone is a traditional recipe from western India, served with a modern twist by adding a puréed raspberry sauce. Here, sago is cooked in creamed coconut and milk and flavoured with spices such as cardamom, cinnamon and nutmeg.

Ingredients

115 g/4 oz/⅔ cup sago
25 g

Asia
India
Dessert
Gluten-free
Vegetarian

Method

Rinse the sago in a sieve, then pour it into a large bowl, cover with cold water and leave to soak for 10 minutes, then drain.
Meanwhile, melt the ghee or butter in a non-stick pan over a low heat. Add the cardamom, cinnamon, cashews and raisins, and fry gently for 2–3 minutes, until the cashews begin to brown.
Pour in the milk and th