Sawu, Sago or Sabudana are different names for Tapioca pearls made by using the white part of tapioca root which is starchy and is great for quick boost of energy. It has an amazing cooling effect on health issues caused by excess body heat such as: burning sensation while passing urine or inflamation on the eye lid called “Sty”.
This sago pudding is an ideal dessert in the summer season. It’s the best way to reap all its health benefits while enjoying a yummy treat! To enhance the taste and appearance, I added caramalised sugar which resulted a tempting golden brown colour with a glistening outer layer.
Sprinkle a handful of cranberry, golden sultanas, cashews or almonds on the top, before placing in the fridge.
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 !!
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