Kitchen Recipe
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Sri Lankan Sago Pudding (Sawu)
A warm, comforting, gelatinous dessert soup made from sago pearls boiled in rich coconut milk, sweetened with jaggery.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 6
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 6 servings
- sago pearls (tapioca pearls)
- thick coconut milk
- kithul jaggery (or sugar)
- cardamom
- cashew nuts
- raisins
- water
Equipment
- Saucepan
Instructions
- 1
Boil Sago
Boil the sago pearls in water until they turn completely translucent (no white dots in the center).
- 2
Add Sweetener
Lower the heat and add grated kithul jaggery. Stir until completely dissolved.
- 3
Add Coconut Milk
Pour in the thick coconut milk and add crushed cardamom. Heat through gently but do not let it vigorously boil, or the milk will split.
- 4
Garnish
Stir in roasted cashew nuts and raisins. Serve warm in bowls.
Cooking Tips
- Sago thickens considerably as it cools. If making ahead of time, make it slightly more watery than you want the final result to be.
- Stir constantly while boiling the sago to prevent it from sticking to the bottom of the pan.
Variations
- Rose Sawu: Use sugar instead of jaggery, and add a few drops of pink rose syrup for flavor and color.
Chef's Notes & Storage
- Often served as a comforting remedy for upset stomachs or as a warming dessert on rainy evenings.
Nutrition Estimate
250 calories · 1g protein · 45g carbs · 8g fat · 0g fiber per serving
