#cnv26 A beautiful, visual dessert featuring chewy, orange-infused sago coins swimming in a pool of thickened, creamy orange milk. It’s a colorful, refreshing alternative to standard fasting sweets. This is such a creative and artistic fusion recipe for Navratri! Combining sago (sabudana) with citrusy orange (santra) and rich milk is a fantastic twist on traditional dessert profiles.
Prep the Sago: Wash the sabudana thoroughly and soak it in water until it is soft and pliable. Drain any excess water.
Flavor the Sago Pearls: Toss the softened sago pearls in your orange syrup so they absorb that beautiful citrus tint.
Once saturated, mix in the powdered sugar and milk powder to give the pearls a rich binding.
Shape and Steam: Grease a mini-idli stand with a little ghee.
Pack the orange sago mixture tightly into the idli molds to create “coins.” Place the stand in a steamer and steam until the sago becomes translucent and holds its coin shape.
Prepare the Santra Malai: In a pan, bring the milk and sugar to a boil. Simmer it until it reduces slightly and thickens up. Let it cool down, then whisk in the orange syrup to create a creamy, velvety orange-flavored reduction.
Pour this malai onto your serving platter.
Assemble and Garnish: Gently unmould ,the steamed sago coins out of the idli molds.
Arrange them gracefully over your bed of orange malai.
Garnish: the top of each coin with chopped nuts and decorate the platter with dried citrus wheels for a excellent finish!
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