Delicious Sago and Chia Seeds Pudding is a sweet pudding made out of sago or sabudana and chia seeds.
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 and Chia seeds Pudding
Sago pudding or sabudana kheer was something that we avoided as kids and even now I was reluctant to make it. The 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 Chawal ki Kheer Recipe, 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?
My recipe is adapted from here. The pudding is Indian Style initially but I thickened it and since I love Malaysian Cuisine, Malaysian Sambal Sauce, Nasi Lamak I had to try the Gul Melaka.
Sago and Chia seeds Pudding
Delicious Sago and Chia Seeds Pudding
Ingredients
For the Sago Chia Seed Pudding
- 3 Cups Water
- ¼ Cup sabudana Sago
- 1 Tablespoon Chia seeds (optional)
- ¼ Cup Sugar
- 2 Tablespoons Milk
For the topping:
- ¼ Cup Jaggery
- 2 ½ Teaspoons Water
- 3 ½ Tablespoons Coconut milk
Instructions
- Rinse and soak the sago in 1 cup of water. (This cuts your cooking time). Soak the chia seeds too. Say 20-30 minutes.
- Transfer and cook in a deep pan on low flame stirring regularly.
- Add water if the sago starts sticking to the bottom of the pan. Cook until the sago becomes translucent, I needed 3 cups of water.
- Add the sugar and milk cook for a few minutes until the sugar dissolves.
- Mix well and transfer to greased moulds. Refrigerate overnight.
For the topping:
- In a small pan mix the jaggery and water.
- Bring to a boil, and cook until the jaggery has dissolved.
- Strain through a fine sieve to remove any impurities.
- Unmold the puddings, and serve with the coconut milk and palm sugar syrup (gula melaka) separately for each person to pour over their serving.
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Rajani says
Jaggery and coconut milk- that's almost a good payasam there! Wonderful flavors Archana!
Sandhiya says
Again an interesting pudding recipe. Sago and chia combination sounds interesting.
Srivalli Jetti says
Oh now thats really one new dish to make!..sounds very healthy too Archana.
Priya Suresh says
Totally am in love with this combo, pudding sounds ultimate.
priya vijay says
interesting combo..never heard off or even thought of clubbing sago and chia seeds
Sarita says
Nice healthy pudding.. looks great!
Chef Mireille says
with the flavor of coconut milk, it must taste awesome!
Harini says
Interesting version of the pudding
Usha says
Pudding must have taste absolutely delicious with coconut jaggery topping.
srividhya says
wow sago and chia seeds.. awesome. Should try this combo. very nice
Pavani says
That's a very interesting pudding with sago & chia seeds. It looks delicious.
Mayuri Patel says
An interesting dessert Archana, easy to make and sounds delicious. Like how you've served it with jaggery syrup. Sago and Chia Seeds Pudding is a must try recipe during summer.
ArchanaPotdar says
Thanks, Mayuri.