Sago Pudding with Blueberry Sauce

Candied Sago Pudding With Blueberry Sauce is a super tasty, beautiful, and excellent pudding. Made with sago, milk, sugar and flavoured with blueberry sauce.

Recipe Source Link:https://www.mygingergarlickitchen.com/candied-sago-pudding-blueberry-sauce-recipe/

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RECIPE INGREDIENTS

» For Blueberry Sauce //

• fresh blueberries - 2 cups
• sugar - ¼ cup
• lemon juice - 2 tbsp
• cornstarch - 1 tbsp
• vanilla extract - ½ tsp

» For sago pudding //

• sabudana (sago or tapioca pearls) - 1 cup
• milk - 2 cups
• sugar - 1/4
• cardamom powder - 1 tsp

RECIPE INSTRUCTIONS

» Making Blueberry Sauce //

1. Take a mixing bowl. Add cornstarch & lemon juice to it and whisk well to create a quick slurry.
2. Heat a medium saucepan. Add blueberries, sugar and cook over medium heat for a couple of minutes, or until the berries start to release their juices and break down slightly.
3. Add the lemon juice-cornstarch slurry, vanilla extract and bring to a boil.
4. Reduce heat and cook on low heat for a minute , or until the blueberry mixture starts to thicken. Remove from heat and keep aside to cool off completely.

» Making Sago Pudding//

1. Wash and soak the sabudana covered in 1 1/2 cups of water for about 40-50 minutes. Drain extra water, and cover with a film. Keep aside for about 30 minutes.
2. Heat a pan. Add milk to it, stir constantly until it comes to boil. Once milk has boiled, add sago and cook on medium heat for 3 minutes, or till sago turns translucent. Do not overcook.
3. Add sugar, and cardamom and let it cook for another 4-5 minutes. Remove from heat and keep aside.

» Serving //

1. Take 4 serving glasses. Pour about 2 tbsp of blueberry sauce into each glass. Cover each glass with sago pudding. And top with with some blueberry sauce. Garnish with chopped pistachios.
2. Refrigerate for 5-6 hours or overnight. Serve chilled, and enjoy!

RECIPE NOTES

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