Sau Kenda සව් කැඳ (Sago Porridge)

Sri Lankan sago porridge, known as “sau kenda” in Singhalese is a delicious porridge of sago pearls boiled in a rich concoction of thick coconut milk known as “pol kiri” පොල් කිරි (“pol” පොල් = coconut, “kiri” කිරි = milk), sweetened with jaggery known as “hakuru” හකුරු, which is an unrefined form of sugar and fragranced with exotic spices such as aromatic green cardamoms known as “enasaal” එනසාල් and cinnamon, known as “kurundu” කුරුඳු.

Sau kenda සව් කැඳ  literally means “sago porridge” in Singhalese (“sau” සව් means “sago and “kenda” කැඳ means “porridge”).

Sago is believed to have cooling properties and is often consumed in Sri Lanka during sweltering hot months, either warm or chilled.

Sri Lanka’s sago porridge bears some resemblance to the Malaysian dessert “sago gula melaka”, which is a sago pudding served with thick coconut milk, an unrefined palm sugar known as “gula melaka” and fragranced with pandan leaves.

The sago pearls are boiled until translucent – this may require some practice as overboiling the sago pearls could dissolve them whereas underboiling the sago pearls will result in pearls that are not translucent.

Freshly squuezed thick coconut milk, fresh cardamoms and/or cinnamon and good quality jaggery are imperative for a quality outcome.


Preparation time: 15-20 minutes

Serves 3-4


  • 1 cup or about 200 grams sago pearls
  • 2 1/2 – 3 cups or about 625 – 750 ml spring water
  • 1 cup or about 250 ml thick coconut milk
  • 1/4 cup jaggery – dissolved in about 1/4 cup of spring water
  • Pinch of salt

Spices (use one or both):

  • 5-8 green cardamom pods – lightly crushed to open the pods
  • Cinnamon stick


Bring water to a rolling boil in a heavy bottom saucepan, over medium heat.

Once water is boiling, add sago pearls and green cardamom pods.

Cook sago pearls until they turn translucent. Stir every now and then but don’t stir too often as the sago pearls could dissolve which is undersirable; the key is to cook the sago pearls till they turn translucent but yet they maintain their spherical shape. This takes practice.

Once sago pearls turn translucent, add the coconut milk and dissolved jaggery. Alternatively, take sago off the heat and when serving the sago, serve the coconut milk and dissolved jaggery separately, allowing each individual to adjust the quantity of coconut milk and jaggery according to personal preference.

The sago porridge can be served warm or chilled. If serving chilled, set aside to cool and then place the sago porridge (as well as the coconut milk and jaggery if they are being served separately) in a refrigerator.



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