Sago and Coconut Pudding (Sabudana Aur Nariyal Ki Kheer)

This delectable rich and creamy pudding is prepared with Sago / tapioca Pearls with the goodness of fresh coconut milk, mildly flavoured with freshly ground green cardamom and garnished with lightly sautéed coconut slices.

Soaking Time for Sabudana- 1 hour

Preparation Time: 05 minutes

Cooking Time: 15 minutes

Chilling Time in Refrigerator- 2 hours or more as desired

Serves: 4

Ingredients and Quantity:

Sago (sabudana) soaked -01 cup

Fresh Coconut Milk, thick -03 cups

Coconut cream- 2 tbsp.

Coconut Water- ½ cup

Sugar-1/4^th cup or more as desired

Green cardamom powder -½ tsp.

Salt- a pinch

Coconut oil- ½ tbsp.

For the Garnish:      

Lightly sautéed and sliced fresh coconut: ½ tbsp.

Method:

In a deep non-stick pan add the coconut milk and coconut water. Heat it on a medium flame and add the soaked sabudana, mix, simmer and cook till transparent and done. Add the coconut cream. Mix well.

Add sugar, a pinch of salt and continue to cook. Add the cardamom powder and mix well. Simmer for another 5 minutes.

Cool it down completely. Transfer in a glass bowl, cover and refrigerate at least for two hours.

Serve chilled garnished lightly sautéed coconut slices.

Chef Tips:

1. Wash the sabudana till the water is clear i.e. for 4 to 5 times and then soak it for 01 hour.
2. Do not add too much of cardamom powder as it will mask the delicate flavours of coconut.
3. A pinch of salt is added to kheer, as it enhances and brings out the flavors and sweetness within.
4. Place the sautéed coconut slices on a kitchen absorbent paper to remove excess of oil.
5. If you want the kheer to have a crunch, add chopped and lightly sautéed coconut to it just before service.