A thick milk, sago and dried-fig drink made the traditional overnight way, with a fridge-safe option for warm weather.
What you need
- 1 cup Milk
- 1 tablespoon Sago pearls (sabudana)
- 5 Dried figs (anjeer)
- To taste Jaggery (gur) or desi khand (optional)
Method
- Prep 10 min
- Cook 5 min
- Makes 1 large glass
- In the evening, add the milk, sago pearls and dried figs to a pan.
- Bring to a boil, stirring now and then so the sago does not stick.
- Switch off the heat, cover and let it cool. Keep it in the fridge overnight (or covered in a cool kitchen if that is your family's way).
- In the morning, pour everything into a blender and blend until smooth.
- Serve warm, sweetened with a little jaggery or desi khand if you like.
Traditional background
About this drink
Sabudana (sago pearls) and dried figs (anjeer) are both familiar in South Asian kitchens: sago in puddings and savoury dishes, figs in winter sweets and dry-fruit mixes. Cooked together in milk, they make a thick, lightly sweet drink that many families enjoy as a filling breakfast-style glass.
The overnight method
The traditional version is prepared in the evening and left to soak so the sago swells and the figs soften into the milk. In the morning it is blended smooth and served warm. Many households leave the covered pan on the counter overnight. In warm weather, or if your kitchen is not cool, it is safer to let the mixture cool and keep it in the fridge, because milk should not sit out for hours.
Choosing figs and sweetener
Plain, dark, sun-dried figs are the simplest choice, and the label will tell you if anything has been added. If you like it sweeter, traditional kitchens use a little jaggery (gur) or desi khand rather than refined white sugar.
Good to know
This is a recipe for a home drink, not a plan for managing tiredness or any illness. If you feel unusually tired for a long time, please speak to a doctor.
