sago pearls are the healthy starch you never knew was so versatile! Sago pearls soften to spongy, soft balls once cooked, and are used to create comforting sweet puddings and desserts in Southeast Asian cuisine, especially in Singapore, Indonesia and Malaysia. It is delicious when paired with coconut milk, jackfruit, mango or durian, and in the famous Hong Kong dessert called – very simple – mango pomelo sago. New Zealanders swear by their lemon sago pudding, and sago is also extensively used in Indian cuisine as part of everyday breakfasts and religious fasts ? sabudana vada (savoury sago fritters) and sabudana khichdi (savoury sago pudding) are popular dishes that can be recreated in your kitchen in no time! Sago cooks fast and is a great blank canvas for a variety of flavours.
Sabudana Papad is ideal for those who are fasting. Sabudana or Sago is known as the food eaten during religious fasting and at the time of festivities. It is highly nutritious and made the roots of tapioca plant and is commonly featured in Indian regional cuisine. During Hindu religious festivities,…
Sabudana (Tapioca Pearl / Pearl Sago) is a vegetarian processed food. Commonly known as Sago in India, Sabudana is made from the starch extracted from Tapioca root (tuber). Commercial product of Sabudana is in the shape of small pearls.
Sabudana (Tapioca Pearl / Pearl Sago) is a vegetarian processed food. Commonly known as Sago in India, Sabudana is made from the starch extracted from Tapioca root (tuber). Commercial product of Sabudana is in the shape of small pearls.
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