• Amita Garg

Mango Sabudana Dessert-Shooters

No butter no cream dessert It is gluten-free and low protein dessert. I have used Sabudana as a thickening agent. This can be eaten during fast. Ingredients- Milk---- 1/2 liter Sabudana ½ cup Mango Pulp----- 1 cup Condensed milk 1/4 cup Mango jelly ½ packet Cherry for decoration

  1. How to Make- Soak Sabudana in the water for 2-3 hrs. Let water quantity be enough for sabudana to absorb.

  2. Cook in milk till soft and transparent. Add the Sweetened Condensed Milk and allow it to simmer till it gets thick (kheer like consistency).

  3. To make jelly follow the instructions printed on the back of the jelly packet and set in fridge.

Set in shot glasses • For bottom layer put 2 tb Sp Mango pulp and set in fridge for ½ an hour. • For second layer add Sabudana Milk Mixture and set for 1/2 an hour • For third layer spread jelly on the top and decorate with cherry. My Tips- Do not soak sabudana in large quantity of water and for long time. Sabudana may become soft and sticky.

You can add fresh fruits and/or dry fruits instead of jelly to make it healthier.

📷 Step By Step Recipe of Sabudana Shooters-

Soak Sabudana in the water for 2-3 hrs. Let water quantity be enough for sabudana to absorb. Cook in milk till soft and transparent. Add the Sweetened Condensed Milk and allow it to simmer till it gets thick (kheer like consistency). To make jelly follow the instructions printed on the back of the jelly packet and set in fridge.

Set in shot glasses • For bottom layer put 2 tb Sp Mango pulp and set in fridge for ½ an hour. For second layer add Sabudana Milk Mixture and set for 1/2 an hour. For third layer spread jelly on the top and decorate with cherry.




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