Sabu makha recipe – Bengali no cooking sabu dana recipe or sago recipe

At my home, Sabu makha is mainly prepared at Maha Shivratri or Nilshasasthi puja to break the fasting. Sabu dana reduces body heat especially if not cooked so I often prepare this recipe for summer time breakfast too. This recipe is not only easy to prepare, but also the best way to make my son eat seasonal fruits.

Made this sabu makha on  last Maha shivaratri shown in this picture

About Sabu Makha recipe

Sabu makha is a no cooking Bengali sabu dana recipe. Sabu also known as sabu dana, sago or poha, tapioca starch made pearl and Makha means mixing. This is very simple just prepared with soaked sabu dana mixed with banana, grated coconut and sugar(or jaggery). However here I also add cucumber and pomegranate. I always add any summer fruits too like mango, jackfruit, guava, grapes or watermelon that I get around.

Here I do not use milk as I do not feel good having milk after fasting cause of stomach pain. So anybody 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 sabu dana will leave water when mixed with sugar. Then 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. Even people can also mix dates, dry fruits, sandesh and any other sweet with it. I think well-beaten curd will also go well with this recipe. Just like cheera makha, I guess so, what do you say?

The soaking time of sabu dana will take more or less depending on the size of sabu dana (big or small). If you are using big sabu dana, soaking time will be a little longer than the small sabu dana. Whatever, soak it until your sabu dana gets soft and easily 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.

Try this no cooking sabu dana 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 sabu dana recipe or sago recipe

Recipe by Moumita PaulCourse: Recipes, Bengali, BangladeshiCuisine: BengaliDifficulty: Easy
Servings

4-5

servings
Prep time

10

minutes
Cooking time

2

minutes
Calories

300

kcal
Total time

12

minutes

Sabu makha is a not cooked sabu dana recipe, sago recipe or poha recipe. Prepared at Bengali home at Maha Shivratri, Nilshasasthi puja or Janmashtami puja to break the fasting, also made for summer time breakfast.

Ingredients

  • 100 g Sabu dana/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 sabu dana in a bowl.
  • Thoroughly wash the sabu dana until its white starch is completely removed and the water gets clean.
  • Soak it in water for 2-3 hours or until the sabu dana 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 sabu dana in a bowl.

2. Thoroughly wash the sabu dana until its white starch is completely removed and the water gets clean.

3. Soak it in water for 2-3 hours or until the sabu dana gets soft and easily mashed between fingertips means it is ready to eat.

4. Once sabu dana 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.

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