STEP 1.Soak sabudana for 2 hours minimum so that it swells up nicely
STEP 2.Wash peel and cut mango and make puree
STEP 3.You can use tinned purée too but I used fresh mango
STEP 4.Take milk in a thick bottom pan
STEP 5.Add soaked sabudana to it
STEP 6.Cook till it becomes translucent
STEP 7.Remember To cook on a low flame
STEP 8.Keep stirring in between to avoid sticking to the bottom
STEP 9.Now add sugar and cardamom powder
STEP 10.Keep stirring and add soaked saffron too
STEP 11.Sago will become transparent and fluffy
STEP 12.turn off the flame
STEP 13.Let it cool down
STEP 14.Now add mango puree mix well and pour it in a bowl
STEP 15.Keep the bowl in refrigerator for an hour or so
STEP 16.Garnish with pistachios, almonds and some pomegranate kernels on the top
Nutrition value
554
calories per serving
24 g Fat13 g Protein71 g Carbs3 g FiberOther
Current Totals
24 g Fat
13 g Protein
71 g Carbs
3 g Fiber
MacroNutrients
Carbs
71 g
Protein
13 g
Fiber
3 g
Fats
Fat
24 g
Vitamins & Minerals
Calcium
339 mg
Iron
2 mg
Vitamin A
76 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
48 mcg
Vitamin B12
0 mcg
Vitamin C
74 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
84 mg
Manganese
1 mg
Phosphorus
305 mg
Selenium
6 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
