The Sri Lankan Sago Drink, locally known as Saw Kanda, is comforting and creamy. This sweet beverage is made with tiny, translucent sago pearls. They are simmered in rich coconut milk. It’s a beloved traditional drink often enjoyed warm in the evenings or served as a soothing dessert after meals. Velvety coconut milk combines with fragrant pandan leaves. Adding a touch of sweet jaggery or sugar creates a delicate balance of flavor and texture.
This classic Sri Lankan drink is not only delicious but also nourishing. Sago pearls are light on the stomach and naturally gluten-free. This makes the drink both satisfying and easy to digest. A dash of cardamom adds warmth and aroma. The glossy sago pearls suspended in creamy coconut milk make it visually delightful.
Perfect for both festive occasions and everyday indulgence, the Sri Lankan Sago Drink brings comfort with every spoonful or sip. Whether served hot on a rainy day, it beautifully captures the essence of Sri Lankan home-style sweetness. When chilled as a tropical treat, it also embodies their hospitality.
Ingredients Sri Lankan Sago Drink
- ½ cup Sago
- 200 g Jaggery
- ½ tin Coconut cream
- ¼ tsp salt
- 3 Cardamon
- 2 cups water
- Cashew nut as need
- Raisins as need
How to Making Sri Lankan Sago Drink
- Take sago and wash it well. Then soak it in water for an hour.
- Add water into the jaggery and dissolve it.
- when jaggery is fully melted, reduce the flame.
- Add the cardamom. Then add the soaked sago. Cook this is very low heat.
- Keep stirring while you cook.
- After 5 minutes Add salt to the coconut milk and mix. Then add that coconut milk to our sago mixture and stir well.
- Then the sago beads become translucent like this then it’s ready to serve.
- you can garnish this with some cashew nuts and dry grapes too.
Notes and Tips: Sri Lankan Sago Drink
- Use coconut milk for the best creamy texture and authentic Sri Lankan flavor.
- Stir frequently while cooking to prevent the sago from sticking to the bottom.
- You can sweeten with jaggery for a rich, caramel-like taste or use sugar for a lighter flavor.
- Add a few crushed cardamom pods or a small piece of pandan leaf for extra aroma.
- Serve warm for comfort or chilled as a refreshing dessert drink.
- If the drink thickens too much, add a splash of warm water or coconut milk before serving.
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Frequently Asked Questions
1. What is sago made from?
Sago is made from the starch extracted from the pith of tropical palm stems. It forms small pearls that become translucent when cooked.
2. Can I use tapioca pearls instead of sago?
Yes, you can substitute tapioca pearls if sago isn’t available. They have a similar texture and work well in this drink.
3. How do I prevent the sago from clumping?
Rinse the sago before cooking and stir it often while simmering to keep the pearls separate and evenly cooked.
4. Can I make the Sri Lankan Sago Drink ahead of time?
Yes. You can make it in advance and store it in the refrigerator for up to 2 days. Reheat gently and add a bit of coconut milk if it thickens.
5. Is this drink served hot or cold?
Traditionally, it’s served warm, but it can also be enjoyed chilled, especially during hot weather.
Sri Lankan Sago Drink
The Sri Lankan Sago Drink, locally known as Saw Kanda, is a comforting and creamy sweet beverage made with tiny, translucent sago pearls simmered in rich coconut milk. It’s a beloved traditional drink often enjoyed warm in the evenings or served as a soothing dessert after meals. The combination of velvety coconut milk, fragrant pandan leaves, and a touch of sweet jaggery or sugar creates a delicate balance of flavor and texture.
Ingredients
- ½ cup Sago
- 200 g Jaggery
- ½ tin Coconut cream
- ¼ tsp salt
- 3 Cardamom
- 2 cups water
- Cashew nut as need
- Raisins as need
Instructions
- Take sago and wash it well. Then soak it in water for an hour.
- Add water into the jaggery and dissolve it.
- when jaggery is fully melted, reduce the flame.
- Add the cardamom. Then add the soaked sago. Cook this is very low heat.
- Keep stirring while you cook.
- After 5 minutes Add salt to the coconut milk and mix. Then add that coconut milk to our sago mixture and stir well.
- Then the sago beads become translucent like this then it's ready to serve.
- you can garnish this with some cashew nuts and dry grapes too.
Notes
- Use coconut milk for the best creamy texture and authentic Sri Lankan flavor.
- Stir frequently while cooking to prevent the sago from sticking to the bottom.
- You can sweeten with jaggery for a rich, caramel-like taste or use sugar for a lighter flavor.
- Add a few crushed cardamom pods or a small piece of pandan leaf for extra aroma.
- Serve warm for comfort or chilled as a refreshing dessert drink.
- If the drink thickens too much, add a splash of warm water or coconut milk before serving.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 220Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 168mgCarbohydrates: 56gFiber: 0gSugar: 54gProtein: 0g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
