This sago / Sauw pudding is a perfect summer dessert due to its high cooling effect and to enhance its taste and appearance, I added some caramel into it.
Quite interestingly, tossing a heap of cinnamon powder gives such sweet aroma and a soothing effect on the tummy too.
What you need:
|Sago seeds (small)||1/2 cup|
|Water||1 1/2 cup|
|Brown sugar(For caramel)||2 tbsp|
|Cinnamon powder||1 tsp|
|Cashew for decorating (optional)|
|Fresh milk||1/2 cup|
|Brown sugar||4 tbsp|
How to make it:
- Soak sago seeds in water for an hour until the quantity doubles
- Drain the water and keep aside.
Make the Caramel
- Place 2 tbsps of brown sugar in the same pan that you are making the pudding
- Heat it up on high flame. Let the sides go dark brown and bubbles bobbing in the middle.
- Pour 1 1/2 cup of water
- Add the remaining 4 tbsp of sugar
- boil for 2 mins
- Add the soaked sago seeds and cook while stiring. 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.
- 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 !!