Wash sago well and place in a colander so that it drains well.
Whisk yogurt with half a teaspoon of salt.
Mix sago and yogurt well. Keep aside for one to two hours.
Once softened, remove sago onto a piece of cloth and spread it to dry.
Dry roast peanuts and remove skin. Grind to a coarse powder.
Split cashewnuts. Remove stems, wash and chop green chillies.
Heat sufficient ghee in a kadai and fry sago a little at a time immersing it in a handled metal strainer. You might have to cover the strainer because sago splutters as it bloats up.
Drain fried sago and place it on an absorbent paper.
Once the sago is done, fry cashewnuts to a light golden colour. Drain onto an absorbent paper.
Fry green chillies till crisp.
Take a big bowl and mix all the fried ingredients with the peanut powder adding salt and sugar to taste.
When cool store in an airtight container. |
