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Today we'll make sabudana barfi for fast.
With very less ingredients,
very soft
and a different taste.
You will love it.
Let's start!
Take 1 cup of Sago,
Sago is of three types,
one is very fine,
one is medium
and one is the bigger one which we fry.
This is medium sago.
To clean them, we've taken a kitchen towel,
washed it
and squeezed it completely.
It is a little wet.
Put sago on it and clean it nicely like this.
We'll clean it with a little wet cloth,
it will remove all the impurities.
We have cleaned the sago completely.
Now we'll roast it,
so towards the gas.
To roast it take a pan
and put sago in it.
Now roast it at low-medium flame while stirring continuously.
Till they become crispy,
a good aroma comes
and a slight colour change.
If we roast it before grinding it,
so its powder becomes very fine easily
without any problem.
We cleaned it with a wet cloth
so they were a bit soft
but now they have turned crispy.
Fry them a little more.
I have roasted them for 10 minutes,
a good aroma is coming
and as you can see the colour has changed a bit.
Turn off the flame.
To check it,
you can eat one sago,
it will be very crispy and tasty.
This tells that it is roasted.
But you are making it for fasting, so you can't taste it at that time.
Then how will you check it?
Then you can check it in such a way
that take a couple of sago and check by mashing it.
If you'll mash raw sago it will not mash properly,
but if it is a roasted sago then it will mash quickly.
Look, I am putting 3-4 sago in it
and let's mash them.
Look, I am just mashing it lightly
and it is mashing properly.
Sogo has become crispy.
It took 10 minutes to roast them.
Take them out in a bowl and cool them a little.
To thicken the milk take a pan,
wash it with some water
and wet the pan.
If we wet the pan milk does not stick to the pan.
Take 3 cups of full cream milk,
750 ml.
Turn on the flame to high
and let it boil first.
We are thickening the milk in a wide pan
so it will cook quickly.
Milk has come to a boil,
and it took 5 minutes to come to a boil.
Flame is high,
for now we'll boil it at high flame.
Keep stirring once in a while,
remember, the spatula has to be taken in the bottom of the pan.
Sago has cooled down.
Let's make a powder of them,
take a jar
and grind them finely.
See how fine powder has become,
but still filter it once.
Look it's all over
the powder was perfect.
Cooked it for 10 more minutes after it came to a boil.
Milk has also thickened a bit.
I stir it once in a while.
We cooked it for 10 more minutes.
Means after it came to a boil,
altogether we cooked it for 20 minutes.
Look how thick it has become,
we are cooking it at high flame
and stirring it once in a while.
If you have fresh malai,
so instead of milk
take 1 cup of malai,
add 1/2 cup of milk
and let it boil.
Rest you have make it in the same way.
It has thickened,
now add 3/4 cup of sugar
to the milk
and cook it till the sugar dissolves.
Sugar has dissolved completely in milk,
turn off the flame.
And put this milk sugar mixture aside.
Take another pan,
add 1/4 cup of ghee to it,
50 grams in weight.
Take 3 tablespoons of ghee.
Ghee has melted,
now put the sago powder
in this ghee.
Reduce the flame to low.
We have already roasted the sago,
so this sago is roasted
but we'll roast it more.
Add some dry fruits to it,
1 tablespoon of almond flakes
and 1 tablespoon of chopped cashew.
Roast them with the sago powder, they too will become crispy.
You can take any dry fruits of your choice
or can skip them too.
We have roasted for 5 minutes at low-medium flame.
A good aroma is coming
and there is a slight change in colour.
Look, it just looks like rava, the way you roast rava.
Reduce the flame to low.
And add milk sugar mixture in it.
Now cook it while mixing at low flame.
We have taken 5-6 coarsely grounded cardamoms.
Put it in and mix well,
it will give a great taste and smell to the barfi.
Here I have cooked it for 2 minutes only,
and soon it has come in a dough form.
This has become a solid consistency.
So you neither had to make any syrup for it
nor had to see any wire.
Ghee is also separating from it,
it has cooked, let's solidify it.
Turn off the flame and
take a tray
and grease it.
Put this mix on this tray.
Put some ghee at the back side of this spoon
and make it even by this.
Keep it a little thick
do not make it too thin.
Garnish it with some pistachio flakes
and press them in with the help of a spoon.
Now keep it to set,
let it set
then we'll meet.
We kept it for 2 hours,
it has completely solidified.
Now cut pieces of it.
You can make big or small pieces as you like.
Let's take them out,
look without heating it
the pieces are easily coming out.
So we have cut the pieces of it.
Sabudana barfi is ready.
It is very soft
and very tasty.
You won't face any problem in making them.
While roasting sabudana
keep the flame at low-medium.
And while grinding it,
grind it finely.
And the coarse piece that remains,
grind it again and sieve it.
Keep stirring the milk, it should not stick to the bottom.
And the sago flour you made,
roast it at low-medium flame.
And them mix them both
cook it till it comes to a dough form
and keep the barfi to freeze.
You will make a very tasty sabudana barfi.
So you must make it this navratri.
Have it and share your experiences with me.
And let me know what should I make next for you.
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