Sweet Sago topped with Red Apple Compote

Recipe by Chef Bhairav Singh

Ingredients

• 50 g sago pearls

• 2 red apples

• 2 tbsp rock candy powder

• 2 pinch cinnamon powder (optional)

• 1 tsp lemon juice

• 10 almonds

• 2 tbsp ghee

Method

Soak the sago pearls for one hour.

Peel and deseed the apple and cut in thin slices.

Set aside the slices in chilled water with a dash of lemon juice.

Boil the sago well. Once done, remove it from the water and strain.

In a mixing bowl, add cooked sago and 1 tbsp rock candy powder. Mix gently and keep aside at room temperature.

Slice almonds in length-wise slivers.

In a pan, heat some ghee and roast the almond slivers well. Remove from the pan and set aside.

In the same pan, heat some ghee and add apple slices. Sauté well for a minute, and add the remaining rock candy powder.

Continue to sauté till it gets a nice caramelised texture.

Once done, add a pinch of cinnamon powder. Mix well and turn off the heat.

Assembly

In a serving glass, place a layer of the apple compote at the bottom. Add a layer of sago pearls. Add another layer of apple followed by sago. Garnish with some more apple compote on top and serve fresh.