Sago pudding with palm sugar

The month of fasting is just around the corner and our Muslim friends will be busy making delicacies in the evenings. Even if I don’t fast, I make it a point to visit all my relatives house just to check out what’s new in their menu! Here is a cooling sago pudding, which I learnt from Razia Banu who lives in Nagapatinam.Ingredients:2 litres water1 cup sago pearls200gm palm sugar150ml water200ml thick coconut milk½ tsp saltMethod: Bring the water to boil in a deep frying pan and add the sago pearls. Stir to keep the sago separated and allow it to boil gently over a medium flame for about 10 minutes. Turn off the flame, cover the pan and set aside for 10 minutes until the sago pearls are translucent. Spoon sago into four jelly mounds.  To make unmoulding easier, rinse the moulds thoroughly before putting in the sago. Chill well. To prepare the palm sugar syrup, boil the palm sugar and water together until the sugar dissolves completely. Simmer until syrup is thick. To make the coconut sauce, bring the coconut milk to a boil and turn off the flame. Stir the salt into the milk and let it  cool. To serve, unmould the pudding on to a dessert plate and garnish it  with palm sugar syrup and coconut sauce.