Sago Caramel Pudding | Pearly Pudding

So Sorry!! I deleted the Recipe by mistake!! Oopsie 😬
But here it is again, for those of you who'd like to try it or just watch it! Sabudana (or Sago Pearls) are not just for your savoury dishes— this dessert is here to prove it :) This Sago Caramel Pudding (I'm naming it my ‘Pearly Pudding’) is truly wonderful, adding greater dimension to the elegant flan. It exhibits a range of shades of Brown and Gold and looks exquisite. Also, there's a welcoming discovery of texture as you bite into a cloud of fluff!

Mog Asum ❤️ Let there be Love!

Ingredients:

1 US Cup = 240 ml

1/4 Cup Sago pearls (Sabudana)
Rinse, soak overnight & then boil it till cooked.
Drain out the water through a sieve/colander and then rinse it to get rid of any excess starch

For the Caramel:
1/4 Cup Sugar (granulated)
2 Tablespoons Water

For the Custard:
1 Cup Milk (Dairy or Non-Dairy)
2 Tablespoons Milk Powder (optional; adds richness)
4 Tablespoons Sugar
2 Whole Eggs
1 teaspoon Vanilla Essence
A pinch of Salt


Tempering Method:
Heat the milk and set it aside. Then whisk the eggs as shown but in a larger bowl. Keep whisking the eggs and add a little of the milk to the eggs; then keep pouring in the remainder of the milk slowly. This raises the temperature of the eggs gradually.


#ExperienceSusegad
Find Clyde D'Souza describing the beauty of Goa's culture in his book ‘Susegad: The Goan Art of Contentment’
https://www.amazon.in/gp/product/B08X...

It's now available internationally: https://www.amazon.com/gp/aw/d/067009...

https://open.spotify.com/show/3wuewIE...


Music Credits:
Tuzo Mog by Lorna Cordeiro
(Cover by Tabitha Dias)