Pearl Sago is a starch extracted from the pith of sago palm stems, Metroxylon sagu in pearl form. Its size is small about 2mm in diameters. When soaked and cooked, it becomes much larger, translucent, soft and spongy. It is widely used in South Asian cuisine, in a variety of dishes, and around the world, usually in puddings. In India, pearl sago is called javvarisi, or sabudana ("whole grain") and is used in a variety of dishes such as desserts boiled with sweetened milk on occasion of religious fasts. The packet is 50 gram in white color.
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