Sago Pudding

A tapioca-like pudding for your sweet tooth. A single serving recipe. Keep Ayurveda precepts - cook and eat the same day! No leftovers!

Course Dessert

Cuisine Ayurvedic, Indian

Keyword India Dessert, Sago, Tapioca, Vegan, Vegetarian

Prep Time 2

Cook Time 8

Over night soak 8

Servings

Calories 452kcal

Equipment

Saucepan

Ingredients

¼ cup Sago Large, dry; soaked in ¼ cup water.
5 strands Saffron Crushed; soaked in a tiny bit of hot water.
2 tsp Ghee Or use coconut oil for vegan
2 Cloves
1 in Cinnamon stick
2 pods Green Cardamom
1¼ cup Water
1/4 cup Coconut cream
10 Raisins
10 Cashews Raw, chopped
1 tsp Honey Raw, or use sugar for vegan

Instructions

Soak the Sago pearls overnight

Rinse the sago pearls twice and drain well. Add a 1/4 cup of water to cover and set in the frig overnight to soak.

Cook the pudding

Add the saffron to a small cup with a tiny bit of hot water and set aside.
Add ghee (or oil) to the saucepan; add the dry spices; cashews and raisins. Cook and stir over medium heat for a few mintues until the raisins plump and the cashews brown a bit.
Remove the raisins and cashews with a slotted spoon; keep the spices in the ghee. (You can remove them all, then just pick the spices out and add back into the pan.)
Add the drained sago, stirring so it won't stick, quickly add the 1¼ cup water and continue to cook and stir over low heat until the sago pearls become translucent, about 6 minutes. If you are using sugar you can add it with the water according to your tastes. Don't add the raw honey until the pudding is removed from the heat and cools just a bit. .
Add the ¼ cup coconut cream, and stir. The pudding should be pretty thick but it becomes even thicker as it cools.
Stir in the saffron water, the raisins and the cashews.
Remove from the heat and allow to cool a bit.
Stir in the raw honey.

Notes

Maple syrup also works well as a sweetener, if you want to stay natural and vegan. Maple syrup can be added with the sago and water and cooked - no harm done!

Nutrition