• 200 gm green sago
  • 160 ml coconut milk
  • 200 gm white sago
  • 160 gm jagger
  • some salt
  • banana leaves


Boil the sago seeds giving it a good stir. Then cool them in the water and drain them. When used sago seeds in two different colors, put separately. Fold banana leaf into a conical shape and fill the sago seeds one color after another. Close the side edges with toothpicks. Cool them in the refrigerator for about 45 mins. Boil the coconut milk for a min and add a little salt. Boil the jaggery with water, filter and cool it. Remove the banana leaves from the sago packs. Put it onto the plate and pour the coconut milk and jaggery onto the sago gel for serving.