Ingredients:

• 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.

Method:

1. Wash and soak saboodana for 2 hours.
2. Boil sago granules in 300 ml water, stirring continuously.
3. Cook till grains are transparent and soft.
4. Remove, keep aside to cool. Make rice flour into a paste with 1/2 cup cold milk.
5. Put remaining milk to boil, slowly pour in paste, stirring continuously.
6. Cook on low flame, stirring continuously, till thick enough to coat a spoon.
7. Add essence, keep aside, to cool.
8. Melt china grass in 1/2 cup hot water.
9. Beat sugar and china grass together till fluffy.
10. Add rice milk mixture, continue beating.
11. Fold in sago mixture, beating gently, to keep granules intact.
12. To serve:
13. Place a kiwi slice at bottom of individual glasses, spoon in cooled mixture.
14. Put to set in freezer till firm.
15. Invert mould carefully.

Recipe courtesy of Saroj Kering