Dessert is mostly referred to as a final sweet course that concludes a meal but those with a serious sweet tooth will agree that anytime is dessert time. The array of ingredients that you can use to prepare these decadent delights gives you plenty of room for innovation and variety.
Yet, Sabudana pudding is one of those comfort foods that conjures up happy childhood memories. It is actually really easy to make.
Sabudana dessert is just very easy to make and it is also very beneficial for health. You can make and eat it during fasting as well. All the ingredients to make Sabudana Dessert will be available in your kitchen. So, you also make Sabudana Dessert and eat it and enjoy a delicious dessert.
Sabudana is a starch from the roots of the cassava plant, which is native to Brazil. The sago is what is leftover when you make manioc flour from the cassava root. The Portuguese brought it on their ships and spread it throughout Africa, Asia and the West Indies.
Sago can take many forms, but the small pearls are what is used to make tapioca pudding. Sago pearls are usually opaque when raw but become supple and translucent when cooked.
Homemade sago pudding the fun small pearls of tapioca, which have a rounder, silkier texture than the tapioca bits you will find in instant pudding. Sure, instant pudding is quicker to make, but it lacks that creamy mouthfeel that makes sago pudding one of the best comfort food desserts. Plus, the ingredients you use at home are likely better quality than the processed stuff in the pudding mix.
The beauty of homemade sago pudding is that it is fun, deliciously creamy, and gluten free!
This sabudana pudding is a refreshing summer dessert made with easy-to-find ingredients. Its a crowd pleaser!
Ingredients for SABUDANA PUDDING
Steps for SABUDANA PUDDING
SABUDANA PUDDING
Ingredients
1/2 cup i.e.100 Gms Sago (sabudana)
1litre Water
1 tsp Pink Food Colour
3-4 drops Rose Essence
Clarified Butter
1 tablespoon i.e.8 grams Agar Agar powder
2 & 1/2 cups i.e.625 ml of Milk
1/2 cup i.e.100 grams Sugar
Steps
Take half cup sabudana i.e. 100 grams, wash it 2-3 times and throw the water.
In a Kadai heat 1 litre of water when it comes to a boil, add sabudana, 1/2 tsp pink colour, 3-4 drops of rose essence.
You can use any other colour and essence of your choice.
Boil it on high flame for 10-12 minutes till the sabudana becomes transparent and keep stirring in between.
Now take a moulding dish in which you want to set the pudding, Grease it with oil.
In a big pan take 2 & 1/2 cups i.e.625 ml of milk, add 1/2 cup sugar i.e. 100 grams, mix it and then keep it for boiling.
Check the sabudana if more water is needed and add a little hot water.
When the sabudana are transparent then off the flame.
Drain the sabudana with a strainer, after that add little cold water on the sabudana and strain it so that the cooking process slows down and keep them aside.
When the milk comes to a boil and sugar is melted add 1 tbsp agar agar powder to the boiling milk, mix it and keep stirring till the agar agar powder is dissolved properly with the milk.
After it is dissolved add the sabudana to the milk cook on medium flame for 2-3 minutes with the milk and keep stirring.
After cooking it for 2-3 minutes off the flame and then pour in the mould in which you have to set it.
Refrigerate it and serve chilled.
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This sabudana pudding is thick, rich and creamy and needs just 4 ingredients to make!
Technically this dessert goes very well with any fresh fruit of your choice but pairing it with mangoes is a charm in itself. Do give it a try and I hope you like it!
Tips To Remember
*To keep your sago pudding from getting runny, be sure to use whole milk. The fat from the milk is necessary for that creamy texture. *For a thicker texture, cook the sago pearls a little longer. The pearls absorb the moisture and create a nice and thick pudding. *Keep the temperature low, and keep stirring as you cook to avoid burning and for consistent heating of the sago. *Sago pudding will thicken more as it cools, so you can serve it chilled straight from the fridge if you like a thick pudding. *Do not let your pudding simmer for too long, as it will thicken considerably once it has been refrigerated.
Sago, it is a good source of protein, which helps with muscle building, healing and strengthening. Other than bringing a lot of protein to the table, sago pearls are rich in iron and calcium, which helps maintain bone health. Sago is high in carbohydrate which is considered as the body fuel.
Agar Agar is considered a healthy addition to weight loss plans due to it being low in calories, fat, sugar and carbohydrates. An appetite suppressant, Agar Agar is chiefly made up of water-soluble, indigestible fibre and is known as a “hydrophilic colloid”.
