Indhacha Peetachi Mani | Fishtail Palm Sago Pudding
Prep time: 30-45 mins | Cooking time: 45-50 mins | Yield: 8″ round pan
- 1 cup indhache peet/kithul flour (caryota urens/fishtail palm sago flour)
- 2 cups coconut milk (or regular milk) * see notes
- 1 cup water
- 1 cup sugar (or powdered jaggery to taste)
- a few chopped cashew nuts (optional)
- a few halved cashew nuts, fried in ghee (optional)
1. Grease a steel thali (plate with tall edges) with ghee or oil and keep it ready. Don’t miss this step.
2. Place the palm sago flour in a vessel and add enough water until it looks all cloudy. Keep aside for 20-30 minutes till the mixture settles to the bottom (sediment) and clear water remains on top. Carefully strain off the clear water.
3. Add the coconut milk (or regular milk), water and sugar to the sediment, stir well to mix and transfer this mixture to a heavy based wok/non stick pan.
4. Now, this stage requires your undivided attention so don’t multi task. Heat the pan on a medium low and stir continuously using a whisk to prevent lumps from forming. For the first few minutes (about 7-8 mins) it may seem like a futile task to keep stirring as the mixture will be very liquidy. But slowly as it begins to heat up it will thicken, so be very careful or it will begin to stick to the base of the pan.
5. When the mixture thickens stir continuously as lumps once formed are hard to get rid of. Toss in the chopped cashew nuts at this stage and continue to cook the mixture till it begins to leave the sides of the pan (when you divide it with a spatula you will see the partition remain for a few seconds)
6. Pour the mixture into the prepared steel plate and smoothen the surface as much as possible. It is okay if it looks lumpy. Place on a wire rack or steel stand and let the mani cool completely.
7. For best results you may chill the mani before cutting into slices and serving. Enjoy!
Freshly extracted coconut milk is preferred. However, you may use coconut milk powder too. To make 2 cups of coconut milk, dissolve 6-7 tablespoons of coconut milk powder in 1-1/2 cups of warm water. Cup measure used is 1 cup = 240ml
This is a gluten free and vegan (if you use coconut milk instead of cow’s milk) dish and has a host of health benefits.