This week I am featuring a Sago Pudding recipe that is a ‘Sabudana Kheer’ with a twist by Food, With Anu. This pudding is loved by kids and does not look like ‘kheer’. Top it with fruits of their choice and see them relish it. Mamas rejoice too as it’s a healthy alternative to other cakes and puddings !

Sago-Pudding-Recipe

Serves 4-6

INGREDIENTS

Sago- ½ cup, soaked for at least 2 hours and drained. Can be soaked overnight.

Condensed milk (sweetened) – 1/2 cup

Water – 1 cup

Full cream milk – 1 cup

Cardamom powder – 1 pinch (optional)

Fresh fruits  of your choice – Mango, grapes, pineapple, strawberry, banana, peach, plum, pear, apple, pomegranate etc. – 1 cup, cut as desired

I am using strawberries.

 

METHOD

Put the soaked sago in a heavy bottomed pan along with milk and water and cook on medium to low heat till it starts boiling and the sago turns transparent.

Add the condensed milk and cardamom powder. Let it boil once. Turn off the heat and let it cool down. Chill in refrigerator.

Add more cold milk for desired consistency if it becomes too thick after refrigerating.

Put it in a serving bowl and top it with the fruit.

Serve cold.

NOTE:

Stir gently and constantly while cooking to avoid milk sticking to the bottom of the pan. Ideal consistency is when it is thick but sago balls do not stick to each other.

Chill the fruit before mixing the two.

This dessert can also be served warm or at room temperature. If serving it warm, avoid fresh fruits. You  can add dry fruit or nuts like raisins, cashew nuts, walnuts, almonds and pistachios instead.

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Sago Pudding
Sago-Pudding-Recipe
Course Dessert
Servings
people
Ingredients
Course Dessert
Servings
people
Ingredients
Sago-Pudding-Recipe
Instructions
  1. Put the soaked sago in a heavy bottomed pan along with milk and water and cook on medium to low heat till it starts boiling and the sago turns transparent.
  2. Add the condensed milk and cardamom powder. Let it boil once.
  3. Turn off the heat and let it cool down.
  4. Chill in refrigerator.
  5. Add more cold milk for desired consistency if it becomes too thick after refrigerating.
  6. Put it in a serving bowl and top it with the fruit.
  7. Serve cold.
Recipe Notes

Stir gently and constantly while cooking to avoid milk sticking to the bottom of the pan. Ideal consistency is when it is thick but sago balls do not stick to each other.

Chill the fruit before mixing the two.

This dessert can also be served warm or at room temperature. If serving it warm, avoid fresh fruits. You  can add dry fruit or nuts like raisins, cashew nuts, walnuts, almonds and pistachios instead.

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