Sago caramel pudding - a cooling dessert for summer

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Sago seeds
sago pudding

Sago pudding, which has an amazing cooling effect according to ayurvedic medical practice is ideal in the summer months! When chilled, this pudding taste so good, you will feel like finishing the whole dish in one go!

I have caramalised the sugar in this recipe to give the dish a tempting, golden colour. Some like it plain but the colour comes out quite bland and less tempting despite the taste. If you prefer a bit of a fruity flavour, add a handful of raisins, dried cranberries, juicy dates, dried plums or any other dried fruits. Scatter some cashew nuts on the top and sprinkle a generous dash of golden syrup or treacle to give this dish a glorious finish!

So, let’s make it,

Sago pudding

ingredients needed:

Sago seeds  (small)1/2 cup
Water1 1/2 cup
Brown sugar(For caramel)2 tbsp
Salt3 pinces
Cinnamon powder1 tsp
RaisinsA fistful
Cashew for decorating (optional) 
Fresh milk1/2 cup
Brown sugar4 tbsp

How to make it:

Soften Sago

  • Soak sago seeds in water for upto 30-40mins
  • Drain the water and keep aside

Make the Caramel

  • Place 2 tbsps of brown sugar in the same pan that you are making the pudding
  • Heat it up on high flame.    Let the sides go dark brown  and bubbles bobbing in the middle
  • Pour 1 1/2 cup of water
  • Add the remaining 4 tbsp of sugar
  • boil for 2 mins

Add Sago

  • Add the soaked sago seeds and cook while stiring.  If the water is not enough add more.
  • Add  salt and cinnamon powder
  • Continue stirring until all sago is sticky and comes together and no water remains in the pan.

Add Milk

  • Quickly add milk
  • Drop raisins or sultanas
  • Cook continuously stirring for about 6, 7 minutes or until everything comes to a sticky lump
  • Pour the pudding into a Pyrex dish
  • Arrange cashew halves on top
  • Cover and place  in the fridge.
  • Cut into squares and serve, with little runny honey, maple syrup, golden syrup or coconut / Kitul treacle drizzled on top!!
  • Yummy !!

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