Sago Pudding Recipe | Pineapple Sago Pudding Recipe

Sago pudding is popular and delicious dessert, tastes great to have after lunch or dinner. The small pearls take in the milk and mix with the gentle sweet taste, and pineapple gives a small tang that make the flavor fresh. It turns out creamy and little chewy from the sago, so it feels different from our usual kheer or payasam.

This pudding is easy and quick to make, and needs just few simple pantry ingredients. Pineapple gives that fresh fruity flavor and nice smell, making it feel special even if it’s an simple recipe. You can make it for a small family treat, weekend dessert or even when sudden sweet craving comes.

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About Sago Pudding

Sago pudding is made by cooking sago pearls till they turn soft and transparent, then simmered in milk and sugar till it gets nice thick consistency. Pineapple is cooked separately so it turns soft and sweet, then mixed into the pudding for that lovely tropical taste.

This dessert is quite popular in many Asian countries but each place makes it in its own way. Some add coconut milk for more flavors while some use just milk. The texture is smooth and creamy with tiny chewy pearls here and there. Pineapple adds small juicy bites which make it taste even better.

You can also try this pudding with mango, jackfruit or even tender coconut instead of pineapple. Each gives a new flavor but the base recipe stays the same. For festivals, you can make it little rich by adding more condensed milk or coconut milk.

I usually make this when I want a change from regular semiya payasam or poha kheer. It is easy, quick and feels little fancy without much effort. This is Pineapple Sago dessert to make it simple.

This pineapple sago can be made thick and left to set as pudding or simple had as kheer with a runny consistency whichever way you like. I did not let it to set, just clicked the pictures soon after I made it. This recipe is more like mango sago that I posted a while back.

Sago Pudding Ingredients

• Sago – I usually cook it till fully transparent so it turns soft and chewy. You can use nylon sago or regular sago whichever is available at your home.
• Pineapple – I have used fresh pineapple, it gives light tangy and sweet taste. You can use canned pineapple if fresh is not available.
• Milk – I have used full cream milk so pudding comes rich and creamy. You can use regular milk also, but texture will be little lighter.
• Condensed milk – This make the pudding thick and give nice rich sweetness. If you don’t have it, just put little more sugar and cook for bit more time till it turns thick.
• Sugar – It help to balance the tangy taste from pineapple and make pudding sweet. You can put more or less as you like.

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How to make Sago Pudding Recipe Step by Step

1.Take chopped pineapple pieces in a pan add a tablespoon of sugar to it, add ¼ cup water and let it cook for a while till the pineapple pieces become soft without any water, Set aside

2.Take enough water in a pan, add sago to it and cook it. Switch off when it becomes transparent, drain all the water and set aside.

3.Add milk to a pan and heat it up, simmer for 5 minutes. Now add condensed milk and sugar.

4.Cook for few minutes then add sago and simmer for at least 10 minutes.

5.Stir in between so that it doesn’t get stuck to the bottom. Simmer until you see the milk thick.

6.You can see the milk has reduced in volume and also has a thick, creamy consistency. Switch off.

7.Cool down completely then add cooked pineapple and give a quick stir. Keep covered for few mins and then pour in serving glass and refrigerate it for 30 minutes.

Serve chilled!

Expert Tips

• Soaking sago – I usually soak sago for 20 to 30 minutes before cooking. It make them cook quick and turn more soft.
• Stirring often – Keep stirring now and then while cooking so sago don’t stick in bottom. Once it stick, it burn fast and spoil the taste.
• Cooking sago – Make sure you cook sago till it becomes fully transparent, then only it will be soft and not raw in middle.
• Cooking pineapple – Always cook pineapple first before mixing in milk, so milk won’t curdle. I normally cook it with little sugar and water till soft.
• Consistency check – Remember pudding gets more thick after cooling. So stop cooking when it is still little thin, later it will set well in fridge.
• Flavor options – You can also drop in some vanilla or cardamom powder if you want extra nice smell and taste.

Serving and Storage

Serve this pudding chilled with small pineapple chunks or even mango pieces on top. This goes well after a spicy meal or even as evening dessert. Store leftover pudding in fridge in a covered container. It stays good for 2 days. If it becomes too thick, just add little milk before serving.

FAQS

1.Can I skip pineapple and make plain sago pudding?

Yes you can, but fruit gives a nice flavor. You can try mango or jackfruit also.

2.Can I make this pudding in advance?

Yes you can make and keep in fridge. Just serve chilled when needed.

3.Will pineapple curdle milk?

If you cook pineapple before adding, then no, it will not curdle.

4.Can I add coconut milk?

Yes, but add coconut milk at the end to prevent curdling, this also gives more flavor and richness.

5.What can I if my pudding becomes too thick after cooling?

You can just add little boiled milk and mix well before serving.

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