Sabudana Or Sago barfi recipe | Tapioca Pearl Barfi | Navaratri Special

Quick and healthy gluten free Sabudana barfi prepared with Tapioca pearls and desiccated coconut. A very simple recipe that can be prepared in no time for any festival. Nutty and so delicious!

sabudana sago barfi

The delicious sago barfi has a nutty taste since the sabudana is roasted and powdered. The nutty sabudana along with the sugar and the coconut powder makes this sweet utterly delicious.

A sweet recipe which is good for fasting as well as during festival days. Sabudana or tapioca pearls is one ingredient which is much used during fasting or vrats in india.

#Special Note: Want to reduce cooking time, then don’t forget to read the recipe notes/tips at the end ?

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recipe card for sabudana barfi :

Sabudana Or Sago barfi recipe | Tapioca Pearl Barfi | Navaratri Special

Achala
Quick and healthy gluten free Sabudana barfi prepared with Tapioca pearls and desiccated coconut.
5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dessert
Cuisine Indian
Servings 4 people

Ingredients
  

  • 100 gms Sabudana or Sago
  • 1/2 cup Sugar
  • 1 cup Milk
  • 1/4 cup Dessicated Coconut
  • Dry Fruits as per your choice
  • A pinch of Green cardamom powder Elaichi powder

Instructions
 

  • Collect all the required ingredients. (सभी आवश्यक सामग्री साथ में लीजिए)
  • Roast the sabudana (tapoica pearls)in a kadai or pan on a low flame.They will swell a bit and become crunchy and light brown, this process approx will take 3-4 minutes on a low flame. (एक पैन ले, उसमे साबूदाना डाले और धीमी आच पर भुने.... वे थोड़ा फूल लेंगे और कुरकुरे और हल्के भूरे रंग के होते हैं, इस प्रक्रिया को कम लौ पर 3-4 मिनट लगेंगे।)
  • Once its done, Off the flame and remove them from pan and keep it aside to cool down. (जब वह भुन जाए, गैस बंद करे उन्हें पैन से हटा दें और इसे ठंडा करने के लिए अलग रखें )
  • In the same pan where you have the sabudana, add the coconut powder and roast it for 10-15 seconds. No need to on the flame and no need to brown the coconut. (उसी पैन में जहां आपके पास साबूदाना भूना है, नारियल का पाउडर डाल दे और इसे 10-15 सेकंड के लिए भुने| गैस जलाने की ज़रूरत है और नारियल को भूरे रंग करने की ज़रूरत नहीं है)
  • Now take a second pan and pour milk in it, let it boil and till the milk is boiling, you grind the sago.Once its done, keep it aside. (अब एक दूसरा पैन ले और उसमे दूध डाले, उसे उबलने दे और जब तक दूध उबल रहा आप साबूदाना पीस ले और उसे अलग रख दे )
  • So far our milk has boiled, add sugar, cardamom powder and cook it on low flame for 1-2 minutes. (अब तक हमारा दूध भी उबाल चुका है, अब उसमे चीनी,इलायची पाउडर डालकर 1-2 मिनिट तक धीमी आच पर दूध को आचे से पकाए )
  • After two minutes, add powdered sago and roasted coconut powder. Now add it slowly and mix it well on low flame. (दो मिनिट बाद,उसमे पीसा साबूदाना और भूना नारियल पाउडर डाल दे | अब इसे धीरे-धीरे मिलाए और धीमी आच पर अच्छी तरह से मिलाए )
  • Now keep stirring keeping the flame on medium flame till milk thickens and it gets a little bit rigid. Also add chopped cashew nuts also. (अब इसकी आच मध्यम करे ओर अब लगातार मिलते हुए तब तक पकाए जब तक दूध गाढ़ा न्ही हो जाता और यह थोड़ा कड़क न हो जाए | साथ में ही कटे काजू बादाम भी डाल दे |)
  • When the milk gets completely dried and the mixture separates from the pan.then off the flame and pour this mixture into a greased tray. (जब दूध पूरा सूख जाए और मिक्स्चर पैन से छूटने लगे तब उसकी गैस बंद करे और उसे एक घी से ग्रीस करी हुए प्लेट में डाल दे |)
  • Set well forming a block.Now top with few chopped almonds and cashewnuts and press slightly. (अच्छी तरह से इसे सेट करे। अब कुछ कटा हुआ बादाम और काजू के साथ डाले थोड़ा दबाएं।)
  • Allow to set for 15-20 minutes in a freezer, or till it sets completely. (फ्रीज़र में 15-20 मिनट तक सेट करने के लिए रख दें, या जब तक यह पूरी तरह से सेट न हो)
  • Once it sets, cut them into pieces. (एक बार सेट होने पर, उन्हें टुकड़ों में काट लें।)
  • Sabudana Barfi are ready to be served. (सबुदाना बर्फी की सर्व के लिए तैयार हैं।)
Keyword sabudana, sago barfi
Tried this recipe?Let us know how it was!

how to make Sago barfi (step by step directions with photos) :

1.Collect all the required ingredients. 

2.Roast the sabudana (tapoica pearls)in a kadai or pan on a low flame.They will swell a bit and become crunchy and light brown, this process approx will take 3-4 minutes on a low flame. 

3.Once its done, Off the flame and remove them from pan and keep it aside to cool down.

4.In the same pan where you have the sabudana, add the coconut powder and roast it for 10-15 seconds. No need to on the flame and no need to brown the coconut.

5.Now take a second pan and pour milk in it, let it boil and till the milk is boiling, you grind the sago.Once its done, keep it aside.

6.So far our milk has boiled, add sugar, cardamom powder and cook it on low flame for 1-2 minutes. 

7.After two minutes, add powdered sago and roasted coconut powder. Now add it slowly and mix it well on low flame. 

8.Now keep stirring keeping the flame on medium flame till milk thickens and it gets a little bit rigid. Also add chopped cashew nuts also.

9.When the milk gets completely dried and the mixture separates from the pan.then off the flame and pour this mixture into a greased tray. 

10.Set well forming a block.Now top with few chopped almonds and cashewnuts and press slightly. 

11.Allow to set for 15-20 minutes in a freezer, or till it sets completely. 

12.Once it sets, cut them into pieces. 

13.Sabudana or sago Barfi are ready to be served. 

recipe notes for sabudana or sago barfi :

  1. You can store sabudana barfi in an air tight container in the fridge for a week.
  2. Prepare the barfi on low – medium flame, else the barfi burns.
  3. Also top the barfi with dry fruits of our choice to make it more attractive.
  4. additionally, add more sugar to make barfi more sweet.

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