Sabudana Pudding

During Navratri, many people complain about not being able to eat fancy foods as there is plain old Navratri food everywhere. We have got a delicious recipe for all those people with this Sabudana Pudding. This will not only tantalize your taste buds but fulfill all those cravings that you have been having. Making Sabudana Pudding is very simple and we are sure you will like it.

(By: Del Monte)

INGREDIENTS

1/2 cup sago

2 1/2 cup coconut milk

3/4 cup jaggery

1/2 cup pumpkin seeds

3/4 cup palm sugar

1/4 cup water

0 dry rose petals as required

How to make Sabudana Pudding

Step 1

To prepare this amazing dessert, wash and soak sago or sabudana in 1 cup coconut milk for an hour to soften and bloom.

Step 2

Take the soaked sago, remaining coconut milk and jaggery in a large saucepan, and put it over medium heat. Then reduce the heat and let it cook for 15 more minutes until the sabudana is cooked and it has all thickened. Keep stirring occasionally to prevent it from sticking to the bottom. If you wish to have it much thinner, add another cup of coconut milk. Pour into bowls or ramekins to the top and let cool in the refrigerator.

Step 3

Toast the pumpkin seeds on a pan for 3-4 minutes and place it on a silicon mat.

Step 4

Put some water and palm sugar in a saucepan and place it over medium flame, and stir slowly with a metal fork, until it gets melted and golden. Cook caramel without stirring, until it turns deep golden. Immediately spread it all over the pumpkin seeds placed on the silicon mat so it hardens. Let it cool down and set at room temperature for about 15 minutes. Then break shards of the praline and add that on the tapioca pudding. Garnish with dry rose petals and serve.