Sago with raspberry coulis

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Preparation info

  • Difficulty

    Medium

  • Serves

    4–5

Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

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/ cup sago
  • 25 g/1 oz ghee or unsalted butter
  • 5 green cardamom pods, bruised
  • 2.5 cm/1 in piece cinnamon stick
  • 25 g/1oz/¼ cup cashews
  • 25 g/1 oz raisins
  • 300 ml/½ pint/ cups full-fat (whole) milk
  • 150 ml/¼ pint/ cup hot water
  • 90 g/3 ½ oz creamed coconut, chopped, or 150ml/¼ pint/ cup coconut cream
  • 115 g/4 oz/½ cup caster (superfine) sugar, or to taste
  • 1.25 ml/½ tsp freshly grated nutmeg

For the sauce

  • 450 g/1lb fresh or frozen raspberries
  • 115 g/4 oz//2 cup caster (superfine) sugar
  • 2 star anise

Method

  1. 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.

  2. 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.

  3. Pour in the milk and the water, if using creamed coconut; do not add water if using coconut cream. Add the creamed coconut and stir over a medium heat until dissolved, or add the coconut cream. Add the sago.

  4. Add the sugar and cook for 10–12 minutes, until the mixture thickens. Stir constantly towards the end of the cooking time to ensure that the mixture does not stick to the bottom of the pan.

  5. When the mixture is thick enough to stop sticking to the sides of the pan, the sago is cooked. Stir in the nutmeg and remove from the heat.

  6. Spoon the mixture into individual ramekins or one large decorative mould. Leave at room temperature for at least 1 hour to set.

  7. For the sauce, put the raspberries, sugar and star anise in a pan and place over high heat. Add 150ml/y pint/ cup water and stir until the sugar has dissolved. Cook for 4–5 minutes, then remove from the heat.

  8. Leave the sauce to cool, remove the star anise, and purée the mixture in a blender. Push the mixture through a sieve and discard the seeds.

  9. Turn out the sago desserts and serve drizzled with a few spoonfuls of the sauce. Serve the extra sauce separately.

Per portion Energy 475kcal/2005kJ; Protein 5g; Carbohydrate 82g, of which sugars 60g; Fat 16g, of which saturates 11g; Cholesterol 22mg; Calcium 111mg; Fibre 2.6g; Sodium 36mg.