Saagu Fani

Roadhamas is approaching and that made us think about saagu fani. A lot of people do add condensed milk to saagu fani but we didn’t do that. If you want to include it, do cut down on the sugar a bit. Also, we added raanbaa but it’s quite usual for saagu fani to be made without it.

Serves: 4-5

Ingredients:

• 7-8 cups water
• 1 cup saagu (sago pearls)
• 6 inch raanbaa (pandan leaf)
• 1 cup sugar
• 2 tbsp. rosewater (or to taste)

Instructions:

1. Bring 5 cups of water to a boil in a large pot.
2. Add the saagu once the water starts to boil.
3. Keep the heat on medium and let the mixture simmer until the saagu becomes transparent. You’ll have to keep an eye on it and stir frequently. Otherwise the saagu is going to form clumps.
4. Wash and drain the saagu very thoroughly and set aside. If you don’t wash it well the pearls will stick together.
5. Heat 2-3 cups of water in a large pot along with the raanbaa and sugar. We actually used 2 and 1/2 cups because we like our saagu fani on the thicker side, but feel free to add more if you’d like it thinner.
6. Cook the mixture until the sugar dissolves.
7. Add the washed saagu and cook until the mixture begins to bubble. You’ll have to stir it throughout.
8. Turn off the stove and stir in the rose water and that’s it.