Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Sweet Beginnings with Sabudana

Coconut, saffron and ghee- the auspicious things in my cooking world, by adding the cashews, cardamom, golden raisins, sugar and sabudana, cooking them together, I just made a classic, delicious Indian sweet. Traditionally, it is prepared in liquid form (payasam), but I wanted to try something new and made it in pudding form. This light and luscious, very easy to prepare dessert is perfect on warm humid days like the ones we are having this past week.

Recipe: Nylon Sagu (small and fine variety from India) soaking in Coconut Milk

  • 1 cup sabudana(sago) soaked in half cup coconut milk or milk for 3 to 4 hours
    1/2 cup sugar
    1/4 cup cashews and golden raisins lightly roasted in 2 tsps of ghee
    1 tsp of cardamom powder, 4tsps of ghee
    Few strands of saffron soaked in water


In a big saucepan, empty the soaked sabudana along with coconut milk, add another half cup of water or milk and sugar. Combine and cook them on medium heat, stirring to prevent the formation of the lumps until the sabudana turn translucent. Reduce the heat, add and stir – ghee, cashews, golden raisins, saffron water and cardamom powder. Let it simmer until the whole thing reaches the consistency of thick flowing magma. Turn off the heat, pour the mixture into jello molds or small cups and freeze them for 1 to 2 hours. The pudding can be removed from the cups by easing the sides off with a knife.

Serve them in different sweet sauces, your choice. I pureed ripe mango without adding sugar, added it as sauce to the pudding.

sabudana pudding

Sabudana (Sago) Pudding in Sweet Mango Sauce

Posted by Indira©Copyrighted in Indian Sweets 101,Mitai,Sabudana (Sago),Sugar (Friday June 10, 2005 at 3:37 pm- permalink)
Comments (8)

The New Home of Mahanandi:

8 comments for Sweet Beginnings with Sabudana »

  1. Congrats indira on your new site. The pudding looks yummy.What a novel way to make sago!

    Comment by mika — June 10, 2005 @ 8:25 pm

  2. Oh good, good, good! I have a ripe mango (overlooked under two dozen oranges until today) – and sabudana too… thanks for the recipe! 🙂

    Comment by Shyam (aka Shammi) — June 11, 2005 @ 7:30 am

  3. Mika- Thanks, my husband thinks so too.
    Shyam- Please try it and let me know.

    Comment by Indira — June 11, 2005 @ 8:22 am

  4. Mouth watering…

    BTW, Thanks for linking telugu bloggers.

    Comment by Kiran — June 12, 2005 @ 11:11 am

  5. Kiran, I should thank you for compiling the list, so that other bloggers like me can link and read Telugu bhasa upayoginche blogs.

    Comment by Indira — June 12, 2005 @ 5:31 pm

  6. This looks so inviting! I think I will try to make this pudding..thanks for sharing it’s recipe.

    Comment by Thess — June 13, 2005 @ 1:34 am

  7. I love deserts like this, but dodnt have a recipe, it looks so yummy! thanks

    Comment by clare eats — June 13, 2005 @ 7:44 am

  8. Hi Indira,

    This is a nice sabudana dessert. I would like your recipe for a savoury sabudana kichidi like the maharashtrians make, with the grains not sticking together. Can you please provide us with your version.

    Thanks a lot

    Comment by Nirmala Rao — June 11, 2008 @ 2:23 am

Your Comment


(required but not published)

RSS feed for comments on this post. TrackBack URI

It sounds like SK2 has recently been updated on this blog. But not fully configured. You MUST visit Spam Karma's admin page at least once before letting it filter your comments (chaos may ensue otherwise).