Saboodana Cup Cakes

Recipe by
Total Time:
3 hours
Serves:6
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Oats Cutlets, Best Rosemary Oatcakes, Easy Aloo Wadi

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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.