• 1/2 cup – Sago granules
• 1 litre – Milk
• 1 tbsp – basmati Rice flour or ground to a paste if soaked
• 1 cup – sugar, powdered
• 1 packet (7 gm) – china grass
• 1/2 cup – hot water
• 1/2 tsp – kewra essence
• 2 – kiwis, peeled, sliced into thin rounds.
- Wash and soak saboodana for 2 hours.
- Boil sago granules in 300 ml water, stirring continuously.
- Cook till grains are transparent and soft.
- Remove, keep aside to cool. Make rice flour into a paste with 1/2 cup cold milk.
- Put remaining milk to boil, slowly pour in paste, stirring continuously.
- Cook on low flame, stirring continuously, till thick enough to coat a spoon.
- Add essence, keep aside, to cool.
- Melt china grass in 1/2 cup hot water.
- Beat sugar and china grass together till fluffy.
- Add rice milk mixture, continue beating.
- Fold in sago mixture, beating gently, to keep granules intact.
- To serve:
- Place a kiwi slice at bottom of individual glasses, spoon in cooled mixture.
- Put to set in freezer till firm.
- Invert mould carefully.
Recipe courtesy of Saroj Kering