11 March, 2017
Delicious Sago and Chia Seeds Pudding
Make this delicious sweet pudding from sago or sabudana.
In India it’s called sabudana kheer and is made by cooking together sago in water or milk, sweetened by sugar. However, worldwide the styles, ingredients, and presentation may differ.
Sago pudding or sabudana kheer was something that we avoided as kids and even now I was reluctant to make it. Reason being sabudana kheer and rava/sooji kheer was fed when you were not well. Some associations are very hard to shake off.
The first time I tried to shake off my association with sickbed food association was when I made this bottle gourd kheer.
The other names it is called by are the Malaysian Sago Gula Melaka where sago is boiled in water and served with a syrup of palm sugar (gula Melaka) and coconut milk.
In the UK, sago pudding or frog spawn is made by boiling pearl sago and sugar in milk until the sago becomes translucent. It is then thickened with eggs or cornflour.
The puddings that I have tried in the past are Malva Pudding, Self Saucing Chocolate Pudding, Baked Bread Pudding, Banana and Burnt Butter Pudding, Thai Coconut Pudding/Custard, Agar Agar Pudding, Trifle Pudding, Ragi Pudding or Nachni-che-Satv, Coffee Chocolate Pudding, Bread Pudding, Kheer. Do check out my Corn Pudding too which I tried out in the series Are you Pudding me?
Hi! First time here?
You are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!