Creamy Cardamom Sago Pudding
A week from today, we will be celebrating Diwali. There will be lights. There will be food. Lots of it. There will be sweets galore! Peera, Ladoo, Gulab Jamun, Barfi, Kurma and more. My favourite though is none of those, my love is for Rice Kheer (sweet rice). Creamy, sweet, delicately spiced, and great whether warm or cold, it screams comfort. Sweet Rice for me is only rivalled by Vermicelli payasam (the same type of pudding, just that it is made with noodles instead of a grain). What’s your favourite?
Every holiday, regardless of which it is, we engage in the ritual of planning, considering what to make, how to make them more appealing, and what new things we want to add to the feast. Well, this year is no different. Here’s an idea - instead of making Sweet Rice (rice pudding), how about making Tapioca (sago) Pudding? It is just as sweet and creamy as rice pudding but there is a lightness, an almost kind of a jelly-likeness that makes it fun to eat and utterly delightful. While it is generally eaten on its own, topping it with fruits whether fresh, sautéed, or preserved, elevates this sweet treat, fitting whatever the occasion of celebration. Nuts, syrups and
sauces can also be used to top the pudding.
This pudding cooks up quicker than rice pudding so you can make it ahead
and place in individual serving containers if you like and refrigerate. As I said above, you can serve it at room temperature or cold; works both ways.
I referenced the lightness of this pudding so when it came to spices, I opted to use one that compliments Indian desserts given the occasion - cardamom (elaichi).
Scale up the recipe to make as much as you need to.
Cardamom (Elaichi) Sago Pudding
INGREDIENTS
½ cup sago pearls 1 cup boiling-hot water
5 green cardamom (elaichi) pods, lightly cracked open
2 cups whole milk, room temperature 1 egg, room temper ature, lightly beaten ½ cup white granu lated sugar, or to taste
A pinch of salt
DIRECTIONS
Add the hot water to a large saucepot along with the cardamom pods and
sago, stir, cover and let soak for 15 minutes. This will be the pot in which you will make the pudding.
Add the milk, beaten egg, sugar and salt to a large bowl and mix well to melt the sugar and fully incorporate.
Add the milk mixture to the sago, place on medium low heat and stir to mix thoroughly (be careful) as you do now what to scorch the mixture, so reduce the heat to low if necessary.
Cook, stirring often until the pudding has thickened (about 10 – 15 minutes).
Transfer to individual serving bowls and serve warm or cool to room temperature and refrigerate to serve chilled.
If using, top with fruit, nuts, sauces or syrups. I lightly sautéed ripe bananas in butter to top the pudding.
NOTE
If you would like to make the pudding richer, use evaporated milk and instead of sugar, use sweetened condensed milk.
Enjoy!