Utterly Creamily delicious!!!
This recipe of sago mango pudding started as a trial which came out to be a hit.
Just two days back me and my sister-in-law Vandana Gupta were discussing “fast” recipes when suddenly she recollected that she had read somewhere about some Sago preparation in Coconut milk. She said she had to explore it further.
Though I was aware of Sago Kheer preparation in dairy milk, but this idea excited me to experiment. Lot many thanks to her for the wonderful idea.
I decided to try it out. I searched the internet for this and I got a whole lot of ideas and recipes, but it was confusing which one to follow as each recipe was different.
I couldn’t decide on anyone and deferred the idea but the bug of trying out something new kept on hitting me.
So, I couldn’t stop myself and I decided to give it a try on my own.
Guess what? I tried it on the day (1st Navratari ) when I was fasting, could not even taste it while making.
I just followed my instincts along with information extracted from the internet.
It was literally a trial with the ingredients as well as the quantity of ingredients.
I was surprised when hardly after 15 minutes of cooking it appeared okay to me.
As I am aware that Sago kheer thickens a lot once cooled, I left it little liquidy only.
At night, before serving I added a secret ingredient of my mother law. This secret ingredient was Kewra (an aqueous extract of the flower of Pandanus plant) water.
She used to add this in many of her preparations.
This secret did wonders as usual and added dollops of deliciousness to it.
I served it with chopped pieces of Mango and voila our desi sabudana became an exotic “SAGO MANGO PUDDING” !!!
Both my sons could not believe that it was sago. They almost refused to have it in the beginning but once tasted, of course, demanded more.
This preparation tastes so different from Sago Kheer made with dairy milk.
Coconut milk makes it rich and creamy without imparting its flavour.
Seriously you must try out this 15-minute dessert.
I think my story has gone too long, so without going more blah blah! I come to the recipe.
But few things more before that.
Firstly, you can use any coconut milk, that is either homemade or store bought.
Do not cook on high flame once coconut milk is added, as it tends to curdle.
As sago is nothing but starch, so keep on stirring when on the flame. Otherwise, it might start sticking to your vessel.
Neither vigorous washing nor soaking of sago is required for this, as done while making upma.
Just wash it 2-3 times and soak it for an hour or so in ample water. Thereafter, keep it in colander for some time. now, either use immediately or store in an airtight container in the refrigerator.
Now, the recipe for making this Sago Mango Pudding…
1/2 Cup (100 ml) Dairy Milk /Water
1/2 Cup Water
1 Cup (200 ml) Coconut Milk
1/4 Cup Raw Sago
1/2 Cup Sugar
1/2 Cup (or as preference) Chopped Mango
1 tsp Kewra Water
- Firstly wash Sago 2-3 times then soak it for approximately two hours. Drain the excess water by keeping it in a colander. After soaking, it will be 1/2 cup.
- Heat dairy milk and add soaked sago in it.
- Cook it on the medium flame for 4-5 minutes or till Sago pearls become translucent.
- Now add water and coconut milk in it, cook on low flame for 10 minutes and stir it constantly.
- Add sugar and cook for another 2-3 minutes.
- Take it off the gas stove. At this stage, it should be quite liquidy. Don’t cook it for long else it shall become too thick. As it cools down it shall become thicker as the sago pearls further double in size.
- Once at room temperature, chill it for three-four hours in the refrigerator.
- At the time of serving add Kewra water and mango pieces.
- Beautify it with mangoes.
- Serve with a smile.
1.You may add cardamom powder or finely chopped pistachio or saffron according to your taste to give character to the pudding. This may be added once you take the preparation off from the gas stove.
2.You can also soak Sago in advance, drain it and store it in the refrigerator to be used when needed.
3.In case the preparation becomes thicker, after cooling, to your liking, you can add cold milk to dilute it on the need basis.
4. If, at any stage, while cooking, you feel it’s getting too thick then add little water.
5. You can use other fruits also like plums, berries etc.
Make it Vegan: omit dairy milk and use water.
Add 1/2 cup mango puree in the pudding once it is cooled down.
Enjoy this simple yet beautiful yummy pearl pudding while fasting or without fasting.
Happy Feasting while Fasting…..
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Have a Good day…