Shweyin Aye By Ranveer Brar

Shweyin Aye

Chef Ranveer Brar shares a recipe for Shwe Yin Aye, a popular summer dessert drink (sherbet) from Burma. This dessert drink is a mixture of cooked sago, colourful jelly and coconut milk. Served chilled, this dessert drink is refreshing and cooling.
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Cooking Time

20 Min

Meal Type


Preparation Time

20 Min



Rate This Recipe9


  • 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 gm pomegranate seeds
  • 1to2 sprigs fresh mint
  • 2 tbsp sugar syrup
  • 200 ml coconut milk


  1. 1

    Cook the sago pearls in a pan. Add sugar and switch off the gas. Add the mixture in a bowl and set it in the fridge to cool down.
  2. 2

    In another heated pan, water as required, jelly powder and let it cook. Add the jelly in a bowl and set it in the fridge.
  3. 3

    Chop the bread into slices.
  4. 4

    Add the bread at the bottom of the glass.
  5. 5

    Add glutinous rice, jelly, sago, red jelly powder, pomegranate seeds, sprigs of mint, sugar syrup, coconut milk and serve.

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