Mango Sago Pudding

About Mango Sago Pudding

Ingredients

• Ripe mango pulp 1 cup
• Sago (sabudana), soaked for 30 minutes ¾ cup
• Ghee 2 tbsps + to grease
• Reduced milk 1 cup
• Sugar ¼ cup
• Green cardamom powder ¼ tsp
• Desiccated coconut for topping
• Plum fan to garnish

How to Make Mango Sago Pudding (Stepwise Photos)

Method

1. Heat ghee in a non-stick pan, add sago and sauté for 1 minute.
2. Add reduced milk and mix well. Add sugar and cardamom powder, mix well and cook for 2 minutes.
3. Add mango pulp, mix well and cook till the sago is fully cooked and mixture is thick.
4. Grease a glass baking dish with some ghee. Pour the cooked mixture in it and spread evenly and let it cool down to room temperature. Keep it in the refrigerator to set.
5. Take the dish out of the refrigerator, top with desiccated coconut, garnish with a plum fan and serve chilled.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps