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.

How to Make Saboodana Cup Cakes

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