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

Ingredient Substitutions

• Instead of Jelly Powder: gelatin powder, agar‑agar
• Instead of Fine Sago (Sabudana): small tapioca pearls
• Instead of Milk: full‑fat cow's milk, plant‑based milk (taste will change)
• Instead of Condensed Milk: powdered sugar, granulated sugar (dissolve)
• Instead of Rose Syrup: kesar (saffron) syrup, any flavored syrup
• Instead of Chopped Pistachios: chopped almonds, chopped cashews

Equipment Needed

• Glass Dish
• Saucepan
• Fine Mesh Strainer
• Mixing Bowl
• Wooden Spoon or Spatula
• Sharp Knife
• Measuring Cup
• Measuring Spoons

Critical Steps — Do Not Skip

• Setting the jelly properly (30 min at room temperature).
• Cooking sago until fully translucent (15‑17 min).
• Refrigerating the milk‑sago mixture for at least 1 hour.
• Cutting the jelly into uniform cubes with a sharp knife.

Chef Tips from the Video

• Use chilled boiled milk; it mixes better with condensed milk and rose syrup.
• Fine sago cooks faster than larger pearls, giving a smoother texture.
• For a festive look, use multi‑colored jelly cubes (pink, green, orange).
• Add a pinch of cardamom powder to the milk base for an extra aromatic twist.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended; texture of sago and jelly changes.

Room temperature: Do not keep at room temperature for more than 1 hour.

Make-Ahead Tips

• Jelly can be prepared a day ahead and kept refrigerated.
• Cooked sago can be stored in a sealed container in the fridge for up to 24 hours; rinse with cold water before using.
• The milk‑sago base can be chilled up to 12 hours in advance; add jelly and pistachios just before serving.

Frequently Asked Questions