Sago pudding, which has an amazing cooling effect according to ayurvedic medical practice is ideal in the summer months! When chilled, this pudding tastes so good, that you will feel like finishing the whole dish in one go!
I have caramelised the sugar in this recipe to give the dish a tempting, golden colour. Some like it plain but the colour comes out quite bland and less tempting despite the taste. If you prefer a bit of a fruity flavour, add a handful of raisins, dried cranberries, juicy dates, dried plums, or any other dried fruits. Scatter some cashew nuts on the top and sprinkle a generous dash of golden syrup or treacle to give this dish a glorious finish!
So, let’s make it,
Ingredients needed:
Ingredients Amount
Sago (fine) 1/2cup
Salt
Cinnamon p. 1tsp
Fresh milk 1/2cup
Brown sugar 4tbsp
Raisins
For the caramel
Water - 1 1/2cups
Brown sugar - 2tbsps
How to make it:
Soften Sago
- Soak sago seeds in water for up to 30-40mins
- Drain the water and keep it aside
Make the Caramel
- Place 2 tbsps of brown sugar in the same pan that you are making the pudding
- Heat it up on the high flame. Let the sides go dark brown and bubble bob in the middle
- Pour 1 1/2 cups of water
- Add the remaining 4 tbsp of sugar
- boil for 2 mins
Add Sago
- Add the soaked sago seeds and cook while mixing continuously. If the water is not enough add more.
- Add salt and cinnamon powder
- Continue stirring until all sago is sticky and comes together and no water remains in the pan.
Add Milk
- Quickly add milk
- Drop raisins or sultanas
- Cook continuously stirring for about 6, 7 minutes or until everything comes to a sticky lump
- Pour the pudding into a Pyrex dish
- Arrange cashew halves on top
- Cover and place in the fridge.
- Cut into squares and serve, with little runny honey, maple syrup, golden syrup, or coconut / Kitul treacle drizzled on top!!
- Yummy !!
0 Comments:
Post a Comment