Creamy Tapioca Pudding | Sabudana Pudding | Sago Dessert
Tapioca Pudding is a simple, easy-to-make creamy dessert made with small tapioca pearls (sago), milk, sugar, cardamom (saffron), and fresh fruits and nuts of your choice. This sago dessert is best enjoyed when served warm or chilled.
Servings: 6
Calories: 232kcal
Equipment
Ingredients
- ½ cup Tapioca pearls sago, or sabudana
- 1 tablespoon Ghee optional
- 2 ½ cups Warm milk
- ¼ teaspoon Saffron strands Cardamom powder
- ¼ cup Sugar adjust to taste
- 1 Apple chopped
- 1 Pomegranate
- 1 tablespoon Cashews toasted
- 1 tablespoon raisins
Instructions
- Nicely wash the tapioca in water until the water runs clear. Now add enough water to cover them and soak for 1-2 hours. Smaller sabudana takes less time than larger ones.½ cup Tapioca pearls
- Drain any excess water from soaked sabudana.
- In a pan, heat ghee, add drained sabudana, then mix for a minute.1 tbsp Ghee
- Add warm milk, saffron, and cook until the sabudana turns translucent.2 ½ cups Warm milk, ¼ tsp Saffron strands
- Keep stirring to avoid it from sticking and burning at the bottom.
- Now add the sugar and mix until it dissolves completely.¼ cup Sugar
- Switch off the flame. Let this cool down.
- Add apples, pomegranate, raisins, cashews, and mix well.1 Apple, 1 Pomegranate, 1 tbsp Cashews, 1 tbsp raisins
- Serve immediately or refrigerate and serve chilled.
Video
Notes
- Tapioca pearls keep absorbing liquid as they cool. So the dessert will only get thicker. You can thin it down by adding cold milk or water.
- Adding ghee and sautéing for the first minute is optional. It adds unique flavor.
- For a tropical-flavored pudding, use coconut milk; for a Western-flavored pudding, add vanilla extract.
- I have used small tapioca pearls. If you use larger ones, you may need to cook it a little longer and add more liquid.
- Refrigerate any leftovers for up to 2 days. Add a splash of milk to thin it down if needed, and serve chilled.
- When using saffron (kesar), the color of the sabudana pudding will depend heavily on it. Today, in a hurry, I bought one from a local store, so it has this color. If you use really pure saffron, you will get a nice, pleasant yellow color, which I most of the time do during festivals.
Nutrition
Calories: 232kcal | Carbohydrates: 40g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 41mg | Potassium: 327mg | Fiber: 3g | Sugar: 25g | Vitamin A: 181IU | Vitamin C: 6mg | Calcium: 136mg | Iron: 1mg