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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About Chef

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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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