YUMMY FOR MY TUMMY - SAGO FRUIT CUSTARD IN A JIFFY

 
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There is no doubt that even after a sumptuous meal, people still think that the best is yet to come. Their mouths water when they think of the dessert to follow, be it ice cream, kheers/payasams, mousses and cheesecakes, or a gift box replete with Indian sweets.

Once I got the hang of cooking, and had tried my hand at many a dessert, there was one that seemed perfect, given its consistency and taste… sago fruit custard. Every time I made it, people seemed to savour it. If you enjoy the softness of sago and the tartness of cut fruits, the sweetness of condensed milk (who doesn’t love licking the last spoon?) and the crispness of nuts fried in ghee, this dessert is for you.

 


Ingredients (All good!)

Sabudana / sago – ½ cup

Water: 3.5 cups

Milk: 500 ml

Sugar or condensed milk: 1 cup (add more if you want it sweeter)

Custard powder: 2 tablespoons, mixed in 1/3 cup milk till no lumps remain

Ghee: 2 tablespoons

Cashew nuts and raisins: 2 tablespoons each

Pomegranate, mango, apple, grapes, bananas – all ½ cup each

Method: (Gets done in a jiffy!)

Wash sago well and rinse. Drain it and soak in fresh water for three hours. Boil 3.5 cups of water in a pan and add soaked sago in it. Boil for 13 to 15 minutes on a medium flame. Stir well till soft.

Next, add 500 ml milk into the pan and boil on medium flame. When it thickens, add one cup of sugar or condensed milk. Keep stirring and add the mixed custard powder. Boil for 5 minutes on medium flame. Remove from fire.

In a small pan, fry cashew nuts and raisins in ghee well and add to the custard. Stir and cool completely.

Add all the fruits, stir well and refrigerate. Serve chilled.

If you do ever try this recipe, I would love to know how it turned out!

Bon appetit! 😊

 This post is a part of #BlogchatterFoodFest

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