Lotus root N Sago Dessert
This amazingly tasty 2ways dessert has a refreshingly unique flavour and ingredients combination. Served hot, it is like a kheer. When chilled it is like a jelly.
- Lotus root slices 1 ½ cup
- Water 2cup
- Sago ½ cup
- Hot water 4 cup approx.
- Pandan or turmeric leaves 1-2 (see notes)
- Jaggery 150 gm, powdered/grated
- Water ½ cup
- Salt 1/8 teaspoon
- Thick coconut milk 1 packet (200 ml)
Peel and cut the lotus roots into 2mm thick slices. Cut each slice into quarters. Place in a thick based deep pan, preferably non-stick. Add 2 cups of water and heat till it begins to boil. Reduce the heat and simmer for 10 minutes. (While it is simmering, boil 4 cups of water and reserve.) Add the sago to the pan and add 2 cups of hot water. Cook stirring often on moderately low heat, till sago turns transparent, adding more hot water as needed. (The quantity of water and the time required changes considerably depending on the quality of sago. Ensure that there are no opaque centers left in the sago.)
While the sago is cooking, cut the pandan or turmeric leaf into 5 cm long pieces and tie together in a bundle. Add it to the pan. When the sago is transparent, dissolve the jaggery in ½ cup of hot water and add to the pan through a fine strainer. Simmer for 2-3 minutes. Add the coconut milk. Let it boil and simmer for one minute and switch off the heat. Serve hot or chilled, garnished with crushed jaggery and/or roasted shredded coconut.
Note: Pandan and turmeric leaf impart their own distinct flavour to the dessert. Use the one you prefer.