• 100 g sagoo (tapioca)
  • 100 g of sugar
  • 1/2 liter of milk
  • 1 cinnamon stick
  • 5 cardamom seeds


In a saucepan, put the milk, sugar, cinnamon and cardamom and start heating gently.

When it start to boil, add sagoo in the pan and stir constantly until the seeds swell and become transparent

While cooking, if the level of liquid is too low, add milk or water: sagoo seeds  should be covered all the time .

Once the seeds are transparant, remove the pan from heat and pour the mixture into glasses.

Put glasses in the fridge for 2-3 hours, until they are chilled.

Serve cold or slightly warm water bath to serve warm sagoo,

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