At my home, Sabu Makha is mainly prepared on Maha Shivratri or Nilshasasthi puja to break the fast. I made it with soaked sabudana mixed with sugar, grated coconut, chopped banana, cucumber and Pomegranate. People also use milk or curd; however, I do not add any of them to this recipe. This sabudana makha is easy to prepare, reduces body heat, so good summer-time breakfast.
About Sabu Makha recipe
Sabu makha is a Bengali style soaked sabudana recipe. Sabu also known as sabudana, sago or poha(Hindi), is mainly tapioca starch pearls, and Makha means mixing. For making sabu makha, mainly grated coconut, mashed banana and milk are used with any seasonal fruit. You can add mango, jackfruit, guava, grapes or watermelon by chopping them into small pieces.
Here I do not use milk as I do not feel good having milk after fasting, cause of stomach pain. So anybody who has lactose intolerance or can not have milk after fasting, just like me, can try it out.
As here I do not use water or milk, do not think my sabu makha will be too dry. Rather, fruits and sabudana will leave water when mixed with sugar. Then the sugar starts to melt, and never let this food become dry or soupy.
However, I have seen people love to use milk (mainly cold milk) or coconut water in making this recipe. People can also mix dates, dry fruits, sandesh and any other sweets with it. I think well-beaten curd will also go well with sabudana. Just like cheera makha, I guess so, what do you say?
The soaking time of sabudana will take more or less, depending on the size of sabudana (big or small). If you are using big sabudana, the soaking time will be a little longer than the small sabudana. Whatever, soak it until your sabudana gets soft and can be mashed between your fingertips. You can soak it overnight, too, though normally 2-3 hours is enough for soaking. For quick soaking, you can use hot water too, which could take less, however, the sabudana will be a little sticky.
Try this sabudana makha recipe, especially in the coming Maha Shivratri or Nilshasasthi fasting.
Try some other recipes from my blog, mainly some no-onion garlic recipes that can be made for vrat day or as a normal breakfast, such as
Luchi Sada Alu’r Tarkari
Masala Oats recipe (without onion garlic)
Koraishutir Kochuri (Green peas kachori)
Radhaballavi recipe(urad dal kachori)
Sabu makha recipe – Bengali no cooking sabudana recipe or sago recipe
Course: Recipes, Bengali, BangladeshiCuisine: BengaliDifficulty: Easy4-5
servings10
minutes2
minutes300
kcal12
minutesSabu Makha is made with soaked sabudana mixed with sugar, grated coconut, chopped banana, cucumber and Pomegranate prepared on Maha Shivratri or Nilshasasthi puja to break the fast.
Ingredients
100 g Sabudana/Sago/Poha
5-6 tbsp Sugar(As per taste)
4 Banana (finely chopped)
4 tbsp Grated Coconut
1/2 cup Cucumber (finely chopped)
1/2 cup Pomegranate
How to make Sabu Makha
- Take 1/2 cup or around 100 g big or small sabudana in a bowl.
- Thoroughly wash the sabudana until its white starch is completely removed and the water gets clean.
- Soak it in water for 2-3 hours or until the sabudana gets soft and easily mashed between fingertips means it is ready to eat.
- Once sabu dana is ready to eat, first drain the water well.
- Then add sugar and the fruits (chopped or cut into small pieces) with the sabu one by one.
- Nicely mix all together, and cover the bowl for 10 mins or until the sugar melts.
- After 10 minutes, Sabu makha will be ready to eat.
How to make Sabu makha recipe step by step
1. Take 1/2 cup or around 100 g big or small sabudana in a bowl.
2. Thoroughly wash the sabudana until its white starch is completely removed and the water gets clean.
3. Soak it in water for 2-3 hours or until the sabudana gets soft and easily mashed between fingertips means it is ready to eat.
4. Once sabudana is ready to eat, first drain the water well.
5. Then add sugar and the fruits (chopped or cut into small pieces) with the sabu one by one.
6. Nicely mix all together, and cover the bowl for 10 mins or until the sugar melts.
7. After 10 minutes, Sabu makha will be ready to eat.
Tips
1. If want to mix milk, coconut milk, water or curd, use 1/2 cup of any one of it and mix them at the end. Do not use hot milk, use the milk which is kept at room temperature.
2. Cucumber, banana, jackfruit, mango, guava, watermelon, grapes, dates or orange whatever fruits you are using in this recipe should be finely chopped.
3. If using banana robusta(singapuri kela) then use 2 medium size bananas. If using small banana (kanthali kela in bengali/yelakki in kannada) use 4 pieces of banana.
4. I do not like to use fruit pulp. However, people who love to eat jackfruit pulp or mango pulp can use it. But use less amount of pulp or the taste will not be good.
5. After making do not keep it out for a long time, after 2-3 hours keep it in the refrigerator. Else can be spoiled due to the heat of summer as coconut (if using milk) is used.