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Friday, May 17, 2013

Mango - Sago Kheer / Mango - Tapioca Pearl Pudding

 

Blame my luck, I couldn't get hold of mangoes either raw or a good variety of ripened ones when I chose to post mango based recipes  this week for BM#28. The kesar mango pulp can I had in my pantry came for my rescue for my Day 1 post. If I cannot get hold of some mangoes even during this week's grocery trip, the other two recipes are also going to end up being made with the pulp. :)
I usually prefer the commercially sold sweetened puree of the kesar mango variety when making aamrakhand or the cake because of the beautiful, vibrant hue it imparts to the dishes. For today's recipe, I chose to go with a kheer that is simple, quick and yummy. I had previously tried this mango version kheer with both vermicelli and rice. And so thought of trying with sago today as the previous versions were liked at home. Using readymade pulp of course reduces the mess and this kheer is done in no time. It is done faster than the vermicelli kheer.

Ingredients: (2 servings)
2 Tbsp sago / sabudaana (I used fine variety)
3/4 cup milk
1/2 cup kesar mango pulp
Sugar / sweetener only if needed
1/2 tsp cardamom powder

  
Method:
* Wash sago and cook in a pressure cooker for 1 whistle adding a cup of water. If using not fine variety, sago can be cooked up to three whistles. Or the sago can be cooked in a nonstick sauce pan on stove top until sago is cooked. The sago would look transparent when properly cooked.
* Pour the cooked sago into a fine meshed sieve or a tea strainer and wash with plenty of water to get rid of the starch.
* Boil milk in another sauce pan and add the cooked sago. Add cardamom and cook for a couple of minutes more. Turn off the stove and let the mixture come to room temperature.
* Just stir in the sweetened mango pulp to the sago milk mixture and serve chilled if preferred.

Notes:
1. If fresh mango is being used instead of the readymade sweetened pulp, just pass the mango flesh through a blender and stir in at the end. Taste the mango and check if sugar is needed. While boiling the milk - sago mixture, add sugar if needed. Let cool and stir in the mango puree.
2. Garnish of ghee toasted raisins and cashews can be added if preferred. Or garnish with mango cubes.

Check out here to know what other participating marathoners are cooking. 

Comments

12 comments:

Nikita said...

what brand mango puree do you buy? I always get a slight metallic taste in canned mango purees that i buy.

vaishali sabnani said...


Kesar mangoes have a wonderful flavour and colour, the kheer looks wonderful. Love those saffron strands.

Chef Mireille said...

mango and sago...nothing left to say...must be so delicious

The Pumpkin Farm said...

new recipe for me...looks nice

Hamaree Rasoi said...

Delicious and healthy combination of mango and sago. Excellent preparation.
Deepa

Priya Suresh said...

Colour of the kheer is really pleasing, irresistible.

kitchen queen said...

refreshing and tempting pudding.

Pavani N said...

That is a yummy looking kheer.. Love the addition of mango pulp.

Srivalli said...

I have never tried with pulp Suma, looks very tempting...

Nivedhanams Sowmya said...

would love to gulp it all!!! so delicious and lovely presentation..
Sowmya
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Nisha Sundar said...

Wow. Very tempting glass suma. Love that vibrant colour.

Priya Srinivasan said...

Drooling!! :) Looks super delicious!!!