PEARL SAGO PUDDING (SABUDANA KHEER)

PEARL SAGO PUDDING (SABUDANA KHEER)
Sunday, April 13, 2008

There is always a debate on whether pearl sago is heathy for diabetic people. Some say it’s good for them while others say it gives lots of carbohydrates which is not healthy for people having diabetes. So this is not good for diabetic people.

Let’s don’t indulge in this controversy. My mom says pearl sago is good for growing age of children and specially new moms. They need more & more energy and sago is good source of energy. 100 gm of pearl sago yields 100 calories, including approx 94 gm carbohydrate and very less amount of protein, fiber, fat.

Sago is kind of dry fruit and in India this is especially used during festive occasion like Navratri, Janamashtami…. Some other dishes prepared using sago are PEARL SAGO KHICHADI, PEARL SAGO PUDDING etc. Sago kheer/pudding is served to patients to help recover faster by gaining energy. The kheer/pudding is also served in dessert.

We were celebrating Navratri festival last week and used to prepare pearl sago pudding/sabudana kheer twice a day. This prompted me to share the recipe of this pudding.

Cooking Time: 30 min

Serves: 3-4

INGREDIENTS:

1 cup of pearl sago
½ -1 cup of sugar/sugar free (SPLENDA)
3 cup of whole milk
Cardamom powder – 1 tsp
Pinch of saffron
Chopped nuts (cashew, almonds, pistachio)

METHOD:

Wash the pearl sago and drain out all the water. Keep them aside for 1 hr to set.
Now heat milk in heavy bottomed vessel until it reaches to boiling state . Reduce the heat and add washed pearl sago. Mix them well and keep stirring otherwise sago will stick to the bottom surface. Continue cooking on medium heat until sago turns soft and translucent.
Add sugar/sugar free and chopped nuts. Mix them well and turn off the heat. Pearl sago pudding is ready, but serve chilled pudding. (Remember one thing while cooking this pudding should not be very thick otherwise pudding would be hard and sticky after 2-3 hours of cooking of this pudding.)