This recipe is courtesy of Pramila Chaturvedi from Pramila’s kitchen. It is is both comforting and nourishing, full of nuts, dried fruits, spices and chia seeds and can be enjoyed as a breakfast, snack or dessert.
Preparation and Cooking time: Soak overnight. Cooking time: 20-25 minutes
1 cup Sago grains 2 green Cardamom pods, crushed gently
1 tablespoon Chia seeds 2 cloves, crushed gently
1 tablespoon Coarse Polenta 1 inch long Cinnamon stick
3 cups Water 1 tablespoon grated Coconut
2 cups Milk 1 -2 teaspoons raw sugar, optional
8-10 raw Almonds, washed and soaked overnight, then washed, peeled and chopped.
1 tablespoon each walnut pieces, sultanas, washed and drained.
1 tablespoon mixture of Pumpkin seeds and Sunflower seeds.
8-10 pitted Dates, washed and chopped.
- Wash and soak the Sago grains overnight in 1 cup of water. Sago grains will absorb the water and become soft.
- Heat 2 cups of water in a heavy-base saucepan. Add the cardamom, cloves and cinnamon stick and let the water boil, add the chia seeds, soaked sago grains and polenta. Mix and stir gently and constantly. When the mixture starts thickening add 1 cup of milk and keep stirring for 3-4 minutes.
- Add the coconut, chopped almonds, walnuts, sultanas, pumpkin seeds, sunflower seeds and dates, mix and add rest of the milk. Cook for 5-6 minutes or until the sago mixture becomes semi-liquid, thick gravy like consistency. Turn the heat off. Add sugar if you want more sweet. Serve hot.
- This is a Gluten-free, healthy breakfast dish, can be served as dessert as well.
- For those who can eat gluten, coarse Semolina can be used in place of Sago, Semolina does not need soaking. Add it in step 2.
- To make it Dairy-free, use any milk of your choice, do not cook with dairy free milk for too long, it may curdle the milk. Use 3 cups of water in step 1 in order to cook the grains nicely and add the milk towards the end.