Description
Sago seeds, also known as sabudana, are small, translucent pearls made from the starch extracted from the pith of sago palm trees. These tiny, round beads have a neutral flavor and a soft, chewy texture when cooked, making them a popular ingredient in many dishes across Asia, India, and parts of the Middle East.
Sago seeds are commonly used in both savory and sweet recipes. They are a key ingredient in dishes like sabudana khichdi, a traditional Indian breakfast or fasting dish, and are also used to make puddings, such as sago kheer, and even as a thickening agent in soups and stews. When cooked, sago seeds absorb liquids and become soft and gelatinous, adding a satisfying texture to any dish.
