Ramzan Special Sago Jelly Sharbat Recipe For Iftar

Ingredients

• 1 packet Jelly Powder (any brand, about 85 g)
• 450 ml Water (boiled, very hot)
• 1 cup Fine Sago (Sabudana) (rinsed before cooking)
• 4 cups Water for Boiling Sago (enough to fully submerge sago)
• 1 litre Milk (boiled, then cooled)
• 4 tablespoons Condensed Milk (sweetened, about 60 ml)
• 4 tablespoons Rose Syrup (floral flavor, can adjust to taste)
• 2 tablespoons Chopped Pistachios (for garnish, optional)
• as needed Ice Cubes (optional, only if extra chill is desired)

Instructions

1. Prepare Jelly Base

   Place the jelly powder in a glass dish, mash briefly to break up any lumps, then pour 450 ml of freshly boiled water over it and stir vigorously until completely dissolved.

   Time: PT5M

2. Set the Jelly

   Leave the jelly mixture at room temperature for about 30 minutes until it firms up and becomes a solid block.

   Time: PT30M

3. Cook the Sago Pearls

   Bring 4 cups of water to a rolling boil in a saucepan. Add 1 cup of fine sago, stir immediately, then cook on high flame until the water returns to a boil. Reduce to low‑medium flame and continue cooking for 15‑17 minutes until the pearls become completely translucent.

   Time: PT22M

4. Drain and Rinse Sago

   Turn off the heat, pour the cooked sago into a fine mesh strainer, rinse under cold running water and let drain for a minute.

   Time: PT2M

5. Mix Milk Base

   In a mixing bowl combine 1 litre of cooled boiled milk, 4 Tbsp condensed milk and 4 Tbsp rose syrup. Whisk until the mixture turns a uniform pink‑ish colour.

   Time: PT5M

6. Add Cooked Sago to Milk

   Add the drained sago pearls to the milk mixture and stir gently until evenly distributed.

   Time: PT5M

7. Chill the Drink

   Cover the bowl and place it in the refrigerator for at least 1 hour so the sago fully swells and the drink becomes nicely chilled.

   Time: PT1H

8. Cut the Set Jelly

   Remove the set jelly from the fridge, place it on a cutting board and cut into small bite‑size cubes using a sharp knife.

   Time: PT5M

9. Combine Jelly and Drink

   Add the jelly cubes to the chilled milk‑sago mixture, stir gently to mix, then sprinkle chopped pistachios on top.

   Time: PT5M

10. Serve

    Pour the refreshing sago jelly drink into glasses and serve immediately, optionally with a straw.

    Time: PT2M

Nutrition Facts

Calories

480

Protein

9 g

Carbohydrates

82 g

Fat

11 g

Fiber

0.6 g