Crispy Cone Sago Smoothie

SAGO CONE:

1. Take sabudana and make a fine paste.
2. In a bowl , take  sago paste add salt , sugar , vanilla essence, mashed potato mix it well . Then add maida & make a dough.
3. Take a small part of dough & make a roti. Then put on mould of cone shape.
4. Heat oil in a pan & add mould of cone & deep fry.
5. When the mould of cone changes into golden brown take out from oil & keep aside.

SAGO JELLY:

1.  Keep water for boiling add sugar in it.
2. When sugar dissolves take out from flame & rest it for a minute then add jelly mix powder & stir it well.
3. Then add  sabudana & keep in fridge for 1 hr.

SAGO SEV:

1.  Take sabudana in puran machine make fine paste and add salt & jeera and mix it.
2. Take bhujia machine/idaiapam maker along with the plate have lots of holes in that and greese it with oil & add the paste.
3.  Heat oil in a pan.
4.  Put dough in bhujia machine and press on heat oil & fry it. Take out from the oil.

SAGO KHEER:

1. Keep milk for boiling stir continously until it becomes ¼ ltr. Then add sabudana and cook it.
2. Add saffron , cardamom , and sugar stir well . Take one boil & keep aside.
3. The above mixture comes in normal temperature add fruits & mix  well.
4. Keep this sago kheer into fridge for 2 hrs & let them cool.

SAGO POPS:

1.  Take  brown sugar & coconut in a pan roast it for 3 minutes then add chopped dry fruits , saffron , cardamom powder stir it well & keep aside.
2. Take a pan add sugar & water stir continously till 2-3 boils on high flame.
3. Add saffron , cardamom powder in a sugar syrup. Stir it.
4. Take sago powder , ghee & coconut mixture in the sugar syrup & mix it well.
5.  Take this mixture & groom into small ball.
6. Take cooking chocolate & melt it in double boiling/microwave oven.
7. Then take sago ball & dip in the melted chocolate and keep it in fridge for 10-15 minutes to set.
8. Now take cones & dip the top surface of the cone into the melted chocolate then dip in dry fruit powder and keep it in fridge for 10-15 minutes to set.

SAGO SMOOTHIE:

1. In a mixer pot add Calcutta paan , vanilla icecream , sago , condensed milk & grind it.
2. Take this smoothie & keep in freezer for half an hour.

SAGO TEMPERING:

1.  Keep water for boiling then add sabudana & food colour of red  cook for 2 minutes.
2.  Then Strain it & keep in cool water.
3. Repeat the process for  yellow & green colour.

FILLING OF CONE:

1. Take a crispy cone add 2 tsp of sago jelly & set in bottom layer then add 1 tbsp of sago sev.
2. Now add sago kheer of 2 tbsp then add 1 sago pop on the top.
3. On top of the sago pop fill with sago smoothie then decorate with temper.
4.  Now cone is ready.

Recipe Received Through Email. Pincode Not Mentioned.