Set Orange Sabudana Pudding
Set Orange Sabudana Pudding
Ingredients
- 1 cup sabudana, sago pearls
- 2 cups water
- 1/4 teaspoon orange food colour, or as needed
- 3 cups milk
- 1/2 cup granulated sugar, or as per taste
- 2 tablespoons custard powder
Instructions
- 1
In a medium saucepan, heat 2 cups of water over medium-high heat until simmering. Add the sabudana and orange food colour. Cook for 3 to 5 minutes, stirring occasionally, until the sabudana pearls turn translucent.
⏱️ 5 min
- 2
Strain the cooked sabudana through a fine-mesh sieve to separate it from the water. Rinse briefly with cold water to prevent sticking, then set aside.
⏱️ 2 min
- 3
In a separate large saucepan, heat 2 3/4 cups of milk over medium heat. Add the granulated sugar and stir continuously until the sugar is completely dissolved and the milk is warm.
⏱️ 3 min
- 4
In a small bowl, whisk the custard powder with the remaining 1/4 cup of cold milk until a smooth slurry is formed. Pour this custard slurry into the warm milk and sugar mixture in the large saucepan. Continue to cook, stirring constantly, until the mixture thickens slightly, about 3-5 minutes.
⏱️ 5 min
- 5
Gently fold the cooked, orange-colored sabudana into the thickened milk and custard mixture. Cook for an additional 2 to 3 minutes, stirring gently, until the mixture becomes creamy and well combined.
⏱️ 3 min
- 6
Carefully transfer the creamy sabudana mixture into a tin or glass cake mould. Ensure the surface is relatively smooth.
⏱️ 2 min
- 7
Refrigerate the pudding for 3 to 4 hours, or until it is fully set and firm to the touch. Once set, carefully demould the pudding onto a serving plate, slice it into desired portions, and serve chilled.
⏱️ 240 min
Kitchen Tools
Nutrition Facts (per serving)
Set Orange Sabudana Pudding
- 1 cup sabudana, sago pearls
- 2 cups water
- 1/4 teaspoon orange food colour, or as needed
- 3 cups milk
- 1/2 cup granulated sugar, or as per taste
- 2 tablespoons custard powder
Instructions
- 1
In a medium saucepan, heat 2 cups of water over medium-high heat until simmering. Add the sabudana and orange food colour. Cook for 3 to 5 minutes, stirring occasionally, until the sabudana pearls turn translucent.
⏱️ 5 min - 2
Strain the cooked sabudana through a fine-mesh sieve to separate it from the water. Rinse briefly with cold water to prevent sticking, then set aside.
⏱️ 2 min - 3
In a separate large saucepan, heat 2 3/4 cups of milk over medium heat. Add the granulated sugar and stir continuously until the sugar is completely dissolved and the milk is warm.
⏱️ 3 min - 4
In a small bowl, whisk the custard powder with the remaining 1/4 cup of cold milk until a smooth slurry is formed. Pour this custard slurry into the warm milk and sugar mixture in the large saucepan. Continue to cook, stirring constantly, until the mixture thickens slightly, about 3-5 minutes.
⏱️ 5 min - 5
Gently fold the cooked, orange-colored sabudana into the thickened milk and custard mixture. Cook for an additional 2 to 3 minutes, stirring gently, until the mixture becomes creamy and well combined.
⏱️ 3 min - 6
Carefully transfer the creamy sabudana mixture into a tin or glass cake mould. Ensure the surface is relatively smooth.
⏱️ 2 min - 7
Refrigerate the pudding for 3 to 4 hours, or until it is fully set and firm to the touch. Once set, carefully demould the pudding onto a serving plate, slice it into desired portions, and serve chilled.
⏱️ 240 min