Sabudana Making Process: Most of the dishes that are used as fruit during fasting are made from Sabudana. Sabudana Khichdi or related dishes are made in almost every household during the fast. Without this fasting seems a bit incomplete. We all eat sago with great fervor, but have you ever thought that if sago is not a grain, then how is sago made?
It is worth noting that people who like sago do not hesitate to make and eat it even on normal days. Now the dishes related to sago have started becoming famous as street food too. In such a situation, it will be very interesting to know how is the process of making sabudana and what are its benefits.
Sabudana is made from the pulp of the tree
Sago is not a grain, but it is made from the pulp coming out of the trunk of a tree called Sago Palm. Sago tree is like a palm tree. It is originally a plant from East Africa. When the trunk of this tree becomes thick, then the middle part of it is ripped off and the pulp is extracted from it and grinded to make a powder. After this the powder is sieved and heated so that the powder granules can be made. Let us tell you that if we talk about the raw material for making sago, it is only one and that is ‘Tapioca Root’ which is also recognized internationally as ‘Cassava’. Cassava starch is called tapioca.
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This is how sabudana is made
In our country, sago is made with the help of tapioca starch. Cassava is used to make tapioca starch, which is very similar to sweet potatoes. First the pulp is taken out in big pots and kept for about days. During this, water is poured into it daily. After this the pulp formed is put in machines and in this way the sago is prepared, it is dried and polished to a powder made of glucose and starch. In this way, a white pearl-like sago is prepared.
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Sabudana has these properties
Carbohydrates are found in abundance in sago. It also contains some amount of vitamin C and calcium. For this reason its use in fasting has increased a lot. It is nutritious as well as tasty to eat.
Tags: Food, Lifestyle