Shweyin Aye
A colourful Burmese dessert made with sago and jelly served chilled.
Shweyin Aye Recipe by Chef Ranveer Brar

- Asian


- 4

Cooking Time

-20 Min


- Medium

Preparation Time

- 20 Min


  • ½ cup Sago Pearls (Soaked)
  • 1 tsp Sugar
  • 3to4 slices Bread
  • 1 packet Jelly Powder
  • 1 packet Jelly Powder (Red)
  • 2 tsp Glutinous Rice(Cooked)
  • 15 gms Pomegranate Seeds
  • 1to2 sprigs Fresh Mint
  • 2 tbsp Sugar Syrup
  • 200 ml Coconut Milk


  1. 1

    In a stock pan pour soaked sago pearls to cook in water and 1 tsp sugar once sago is cooked pour it in a bowl and refrigerate.
  2. 2

    In a separate pan add water and green jelly powder and cook.
  3. 3

    Put in a bowl and refrigerate.
  4. 4

    Repeat for red jelly powder.
  5. 5

    Remove the corners of bread slices and dice the bread.
  6. 6

    For serving take a tall glass, add diced bread at bottom, 1 tbsp glutinous rice, cubes of green jelly, 2 tsp of sago pearls, cubes of red jelly, pomegranate seeds, 1-2 mint sprigs, 1 tbsp sugar syrup and 50-60 ml of chilled coconut milk.
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Ranveer Brar


Chef Ranveer Brar's fascination with food began on the streets of Lucknow, U.P. From being one of India's youngest executive chef to a keen curator of its culture, Ranveer offers a nuanced perspective of our culinary heritage, through his shows on LF. Watch his shows for hidden gems and unexplored stories.

Other Shows by host:
Meethi Masti | Ranveer Cafe |
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