We have experienced unseasonal and unprecedented heat this year. The summers arrived way early i.e. in March instead of April end / May and the temperatures hit up to 38 degree C already! God knows what the summers have in store for us this year. It’s the same story across the north of Indian as well.
So, how does one console oneself? Mangoes, of course! The alphonso has arrived in the market and I bought a small stash to ‘check the waters’ i.e. whether or not they are sweet enough, to invest in a carton full; they don’t come cheap you know. They were not that good yet, so for this pudding, I brought out my frozen stash that I had stored last year.
The sweet alphonso pairs beautifully with the sago and yields this very moreish dessert which is best served chilled garnished with sliced or chopped mangoes and nuts. And that is how we summer 😀
1/3 Cup Sabudana / Tapioca Pearls / Sago Pearls
½ litre Milk (full fat milk)
2 tsp Sugar (since the mangoes were sweet, very minuscule amount of sugar was needed)
1/3 C Mango Puree (Aphonso and Dasheri work best)
2 tsp finely chopped Nuts, to garnish (optional)
½ C finely chopped mangoes (for serving), optional but recommended
Gently wash the sabudana thrice, till the water runs clear. (discard water after each wash)
Soak the sabudana in one third cup of water for approximately one and a half hour or till the sago pearls swell and become soft i.e. the pearl breaks easily when you press it between your finger and thumb.
Transfer the sabudana over a fine mesh sieve/ colander to get rid of any excess water. Keep it over a pot to catch any drips. Let it sit for approximately fifteen to twenty minutes.
Meanwhile place milk in a sauce pan and bring it to boil, stirring frequently to prevent it from catching at the bottom. Reduce the heat and add the soaked sabudana. Stir well.
Cook the contents on low heat for approximately fifteen to twenty minutes or till the kheer begins to thicken. Do ensure to stir the contents frequently.
Switch off the heat and stir in the cardamom. The sabudana pearls should be translucent and soft.
Allow the kheer to cool for 5 – 10 minutes before adding the sugar (the amount of sugar will depend on the sweetness of the mangoes). You may not need to add sugar if you are using store brought mango puree since it has sugar added to it. So adjust the amount to suit your taste.
Keep stirring the contents for a few minutes to ensure that no skin is formed on the kheer.
Add the mango puree when the kheer has cooled down a bit (it should not be hot). Stir the contents well, to combine everything. (
Chill the kheer and serve garnished with finely chopped nuts and some finely chopped mango.
Serves – 3
Note – Feel free to adjust the amount of mango puree and sugar to suit your taste.
Note – The cooking time of sabudana will depend on the quality and size of the sabudana.
Note – Use half a cup of sabudana if you are using toned milk (low fat milk / 2 % milk) and one third cup sabudana, if using full fat milk (6% milk)
Thank you for your visit and see you soon again, with another exciting recipe!