YUMMY FOR MY TUMMY - SAGO FRUIT CUSTARD IN A JIFFY
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
Comments
Post a Comment