With Ramadan going on and summer right around the corner, having a few delicious, easy-to-make and quick recipes for refreshing beverages is a must. Sago drinks are pretty popular in South Asian countries
and the Indian subcontinent. While they might be known by different names, the recipes are more or less the same – milk, fruits, ice, sago pearls and a whole load of creaminess.
It is a popular drink served during Iftar, and if you are having an Iftar party, you should definitely serve this to your guests. Try this recipe for a cooling and refreshing strawberry sago drink shared by content creator Reham Alamgir (@to_her_focus_) on Instagram.
Health benefits of strawberries and sago
During Ramadan, strawberries and sago provide vital health benefits for those who are fasting. Strawberries are bursting with hydration as they are made of 91% water, and vitamin C, which helps to replenish electrolytes lost during long fasts, boost immunity to fend off fatigue-induced illnesses. They also deliver antioxidants that reduce inflammation from extended non-eating. Their fiber stabilises your blood sugar, preventing energy crashes at iftar.
Sago, a light, gluten-free starch from palm sap, offers quick-digesting carbs for instant suhoor energy without bloating sensitive stomachs. Easily absorbed, it sustains through the day, fights dehydration with its cooling Ayurvedic properties, and supports gut health via resistant starch, which is crucial when fibre intake drops.
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Strawberry Sago Recipe
Ingredients:
• Strawberry jelly (cubed)
• Lychee jelly (cubed)
• Fresh strawberries (chopped)
• Sabudana (Sago) – ¼ cup
• Basil seeds (Tukh Malanga) – soaked
• Condensed milk – 3 tbsp
• Milk – as required
• Naurus Lal Sharbat / Rooh Afza – to taste
• Ice cubes
Method:
1. Boil sabudana in hot water for a few minutes until soft and transparent. Drain and let it cool completely.
2. In a bowl or jug, add strawberry jelly, lychee jelly, chopped strawberries, boiled sabudana, and soaked basil seeds.
3. Add condensed milk and mix well.
4. Pour in chilled milk as needed for the desired consistency.
5. Add Naurus Lal Sharbat or Rooh Afza and mix gently.
6. Add ice cubes, give a final stir, and serve chilled.
