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A chinese dessert, with sago lychees and coconut milk
Published On: 28 Sep 2009
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
English: Tapioca Pearls/Sago
telugu: Saggubiyyam / Sabbu Beeyam
kannada: Sabkakk / Sabaki
Gujarati: Sabu Dana
Marathi: Sabu Dana
Oriya: Sagu Dana
Kashmiri: Saboo Dana
Soak sago in water and keep a side for 20 minutes.
After 20 minutes, drain it and set aside.
Mix water and milk in a container and bring it to a boil.
Once the mixture begins to boil, simmer the flame.
Add the coconut milk, sugar and the cardamom and stir it occasionally till the sugar had dissolved.:- If using essence, add it at this stage.
Add the soaked sago and heat it till the sago turns translucent. :-This indicates the sago is cooked.
Cool the mixture and place it in the fridge.:- So that its completely cold when you add the lychee.
Split the whole lychee into 4 and keep aside.
Once the milk mixture is cold, add the lychee into it and place it back into the fridge.
:- Serve it cold!!!
:- Certain times, when using tinned lychee, the recipe should be done without milk..so then when adding the tinned lychee`s, the syrup can be used which increases the flalvour of the dessert.
I have made this without the lychee before and I assume the lychee will gice it another dimension. However, in your after note, I think you meant to say that if using canned lychess, forgo the sugar and not the MILK! Hope I am right so other people don t follow it blindly. Thank you for the recipe!
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