Pumpkin Sago Sweet

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 3 cups - white pumpkin, peeled, grated
  • 1/2 cup - sago seeds (saboodana), washed, soaked for 30 minutes
  • 1/2 cup - (100 g) khoya, grated
  • 1 cup - sugar
  • 1 litre - milk
  • 4 - cardamoms, seeded and crushed finely
  • 1/4 cup - almonds, crushed coarsely
  • 10 - pistachios, slivered thinly
  • 4 to 5 drops - rose or kewra essence

How to Make Pumpkin Sago Sweet

  • Put half the milk to boil in a heavy or non-stick pan. Press out excess water from grated pumpkin.
  • Add to boiling milk, stir and cook till pumpkin is tender and mushy.
  • Put remaining milk to boil in another pan.
  • Add drained sago, cook till sago is transparent.
  • Add khoya and sugar, stir and cook till sugar granules are dissolved.
  • Add pumpkin, cardamom powder and half the almonds.
  • Boil further two minutes, take off fire.
  • Cool and pour into individual bowls.
  • Chill completely before serving.
  • Garnish with remaining almonds and pistachio slivers.