Sago Fruit Custard Recipe (ASMR) – Sabudana Fruit Custard – Sago Kheer Custard

Sago Fruit Custard of Sabudana Fruit Custard is a delightful, healthy, and refreshing dessert, prepared with milk, sago pearls (sabudana), custard powder, and assorted fruits. This delicious dessert is laden with various textures and amazing flavors.

The most appealing floral flavor amalgamation of rose, saffron, cardamom, and vanilla makes this dessert so unique and indulgent. And the glamorous merger of two fabulously palatable and creamy desserts makes this Sago Fruit Custard much more pleasurable.

When you combine two delish Indian desserts, Sabudana Kheer (Indian Sago Pudding) and Fruit custard, you get this Sago Fruit Custard. Thus, here you get the taste of two amazing desserts in a single bowl. Doesn’t that sound mouth-watering? I know, who doesn’t like to enjoy two desserts in one?

#sabudanakheer #fruitcustard #indinadessert #vegetarian

——————-
SUBSCRIBE HERE ➔ https://www.youtube.com/channel/UCRyPPlAalIpnYtj8ONdN_4w
——————-

Click here for the full recipe with all the tips & tricks: https://www.mygingergarlickitchen.com/sago-fruit-scutard/

—————–
Servings: 6 small or 3 large
—————–

Ingredients For Sago Fruit Custard:

☛ 1/2 cup sago pearls/tapioca/sabudana
☛ 2 tablespoons vanilla custard powder
☛ 1.5 cups water
☛ 3 + 1/2 cup whole milk
☛ 10-12 saffron strands
☛ 1/4 teaspoon vanilla paste or extract
☛ 1/4 cup sugar
☛ 2 tablespoons almonds and cashews, sliced
☛ 3/4 teaspoon cardamom powder
☛ 1 teaspoon rose water
☛ 1 cup assorted fruits, chilled
☛ 2 cups chopped fruits (I used banana, kiwi, grapes, pomegranate arils, apple, and mango)

For serving: (optional)
☛ Fruits of your choice
☛ Candied fruits
☛ Rose syrup, optional

How to make Sago Fruit Custard:

1. Add sago pearls to a mixing bowl. Now add 1.5 cups of water and stir well. Keep the bowl aside, soak for about 2-3 hours.
2. In a small bowl, add 2 tablespoons custard powder and 1/2 cup milk. Mix well until combined. Make sure there are no lumps in the mixture. Keep it aside.
3. In a heavy bottom pan, add 3 cups of milk along with saffron strands. Stir it well.
4. After that, discard the excess water from the soaked sago pearls and add them to the pan. Stir continuously and cook it on medium heat for 5-6 minutes.
5. After that, add vanilla paste and mix again. Cook for 2-3 minutes or until sago pearls is cooked completely.
6. Add sugar and mix again. Let it cook until the sugar dissolves completely. After that, add chopped almonds, chopped cashews and mix well.
7. Now turn the heat to low. Stir the custard mixture and add it to the pan. Mix well, and cook for 3-4 minutes or until it starts to thicken. Keep stirring continuously to prevent it from turning lumpy and sticking to the pan. At this point, you can add more milk if it seems too thick.
8. Add cardamom powder, rose water, and mix well. Cook for 1 more minute and turn off the heat.
9. Transfer sago custard to a large mixing bowl and let it cool down completely at room temperature. After that, chill it for 3-4 hours.
10. Remove the sago custard from the refrigerator and add chilled fruits to the custard. Mix everything well until combined.
11. To assemble sago fruit custard, add 1-2 tablespoons of fruits to a serving dish. Then fill the serving dish, with sago fruit custard.
12. Top it with sliced grapes, pomegranate arils, candied fruits. You can also drizzle with rose syrup.
13. Serve sago fruit custard chilled as an after-meal dessert.

TIPS:

Tip 1. For making this Sago Fruit Custard recipe, I have used the basic vanilla flavoring. You can choose any other flavors such as mango, strawberry, or even butterscotch.

Tip 2. Custard-based sweets thicken after cooling, so make sure that you never overcook this sago custard, otherwise you will get a super thick pudding.

Tip 3. Adding vanilla paste enhances the flavors of this sago fruit custard. If you don’t have vanilla paste then use vanilla extract or bean paste. You can also omit the added vanilla flavorings.

Tip 4. When making this sago dessert, keep stirring it continuously, or else, this pudding will stick to the bottom of the pan and it will have a burnt aftertaste. Burnt milk desserts are not edible at all.

——————-
If you loved this easy recipe video, then please do give it a like and also share this video with your family and friends. Also, please subscribe to my channel. Feel free to ask if you have any queries regarding this recipe. I would love to help you.
——————-

▬▬▬▬▬▬▬ My Social Media Links ▬▬▬▬▬▬▬

INSTAGRAM: https://www.instagram.com/mygingergarlickitchen/

FACEBOOK: https://www.facebook.com/MyGingerGarlicKitchen/

PINTEREST: https://fi.pinterest.com/anupamapaliwal/

TWITTER: https://twitter.com/anupama_dreams