SABUDANA FRUIT CUSTARD

Sabudana Kheer / Sago Payasam is a very traditional Indian sweet dish. This is made across most regions of India specially during fasting. Today I am sharing a very easy and simple recipe of Sabudana Custard, a slight variation of the age old recipe but added custard powder and fruits to enhance the flavour. To this custard, I have added vanilla flavoured custard powder but you can use the other flavour of your liking. Sabudana is one of the most versatile starches used in cooking.  It can be mixed with potatoes and spices and fried to make Sabudana Vadas, stir-fried to make Sabudana Khichdi, dried and preserved in the form of papads or sev or be converted into a yummy custard like this one. This sabudana custard can be relished chilled. There is a bit unique taste in the kheer due to the addition of fruits. This sabudana custard can be made for festive, other special occasions or even just as dessert. Add fruits of your choice or which are available in your fridge. 

INGREDIENTS:

½ Cup Soaked Sabudana

500 ml Milk

3 Cup Water

2 tablespoon Custard Powder

1 tablespoon Nuts each [almond, cashews and raisins]

2 tablespoon Ghee

½ Cup Fruits each [pomegranate, apple, banana, mango, grapes][see notes]

1 Cup Condensed Milk/ Sugar

METHOD:

STEP 1 – Wash and soak sabudana for 2-3 hours in sufficient water. I already have leftover soaked sabudana in my fridge, so used that only.

STEP 2 – In a vessel, add soaked sabudana and water, mix it and then put it on the heat.

STEP 3 – Cook for 10-12 minutes until sabudana is cooked and looks transparent. Water will reduce to half.

STEP 4 – Add milk at room temperature and mix it.

STEP 5 – Cook it on medium flame.

STEP 6 – In a small bowl, add custard powder and some milk and make a lump free smooth paste.

STEP 7 – After 5-6 minutes add sugar/ condensed milk to it and mix it well. Cook until sugar gets completely dissolved stirring continuously. I have used both sugar as well as condensed milk.

STEP 8 – Then add custard powder paste and give it a nice mix. Cook for more 5 minutes or until desired consistency on medium flame. Stir it continuously while cooking otherwise chances of burning and sticking to the bottom of the vessel.

STEP 9 – By the time, heat ghee in small tempering pan, add nuts and fry for 1 minute.

STEP 10 – Add nuts with ghee in the sabudana mixture. Mix it very well.

STEP 11 – Cook for 1 more minute and then switch off the flame.

STEP 12 – Add cardamom powder and mix it.

Transfer it to a serving bowl and let it chill for 1-2 hours in the refrigerator.

STEP 13 – After chilling, add chopped fruits as per your choice/ liking, mix it

and pour into individual serving bowls. Serve it chilled.

NOTES: You can add any fruits of your choice as available.