Pineapple Sago Pudding

I was a bit confused, about how to start… whether to start with “beginning of another year” or “end of one more year”. Well, it’s always nice to hear that something new is beginning, so I’ll go with that.

Beginning of another year is here! I always feel excited when something new is taking place, a bit nervous too, but more excited to see how new thing works out. I’m not a resolution kinda person, so no New Year resolutions for me. How about you guys? Do you make any resolution, have you been successful in keeping it? In the past, I used to make some resolutions, nothing worked out for more than 1-2 weeks, so these days, no pressures and guilty feeling in that department.

Though I’ve started with “beginning of another year”, it’s difficult to move ahead into something new, without looking back or at least taking a peek into the past, right? I do hope this passing year was a good one for you. Hope you created some beautiful memories, which can be played on loop on your mind for the coming years.

This time I’m re-posting one of the oldest recipes from the initial days of blogging. It’s ok to get a bit philosophical at times like this right ;)? So the reason I’m posting this recipe is to remind myself about the good things in the past (this was one of my fav dessert recipe, which I’ve forgotten), to look back and see how far I’ve come (the old post doesn’t have any pic or write up), to see whether I can better myself (I made some changes in the ingredients list and a more detailed set of instructions).

In short, take a moment to relish the past, enjoy the present and look forward to the future!

To say more about the recipe, as I’ve already said this is one of the oldest dessert recipes around. It’s known in different names like sago pineapple pudding, sago pineapple payasam, pineapple payasam, chowari (sago) pudding etc; If you like milk based dessert, this is a must try. It tastes great once it’s chilled, the condensed milk makes it creamy, sago gives a beautiful texture and addition of pineapple is the topping of the cake.

So, let’s end this year and welcome the new one with a sweet note.

We wish you and your loved ones a beautiful New Year!! Stay Blessed!!

Here you go with the recipe..

Add 2 tbsp sugar to chopped pineapple and cook till the water is completely dried and pineapple becomes slightly mushy, but holding it’s shape.Let it cool completely.


Dry roast the sago for 2 mins. Boil  2.5 cups of water in a deep and wide pan. Add washed sago and cook. Stir in between to avoid lumps. Cook till the sago becomes transparent and soft when pressed between your finger tips…

Heat together milk and condensed milk in a deep and wide pan. Bring it to a boil and reduce the flame…

When it boils, add cooked sago and continue stirring and cooking till the mixture thickens, 10-15 mins. Remove the milk sago mixture from the gas and let it cool…

Once the milk sago mixture is cooled to room temp, add cooked pineapple and mix well. Chill in the refrigerator for 3-4 hours. Serve chilled…

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Pineapple Sago Pudding

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Course: Dessert
Cuisine: Indian, Kerala, South Indian
Servings: 4 -5
Author: Maria Jose Martin

Ingredients

  • 500 ml Milk
  • 1 cup Condensed milk
  • 1/2 cup + 1 tbsp Sago
  • 8 rings Canned pineapple (2 tins of 234 gms each, refer notes)
  • 2 tbsp Sugar

Instructions

  • Drain the juice from the canned pineapple and chop them. Add 2 tbsp sugar to chopped pineapple and cook till the water is completely dried and pineapple becomes slightly mushy, but holding it’s shape.Let it cool completely.
  • Dry roast the sago for 2 mins. Wash the roasted sago. Boil 2.5 cups of water in a deep and wide pan. Add washed sago and cook. Stir in between to avoid lumps. Cook till the sago becomes transparent and soft when pressed between your finger tips. The timing varies depending on the type and size of sago you use. Mine took around 25-30 mins.
  • Drain the water from the cooked sago and hold it in a sieve, under running water to remove the starch completely.
  • Heat together milk and condensed milk in a deep and wide pan. Bring it to a boil and reduce the flame. Keep stirring in between to avoid caramelising the milk at the bottom. When it boils, add cooked sago and continue stirring and cooking till the mixture thickens, 10-15 mins. Remove the milk sago mixture from the gas and let it cool. Even if the milk mixture doesnt thicken immediately, it will thicken as it rests.
  • Once the milk sago mixture is cooled to room temp, add cooked pineapple and mix well. Chill in the refrigerator for 3-4 hours. Serve chilled.

Notes

You can also use fresh pineapple instead of canned ones. Use a medium size pineapple and follow the same procedure.
The end product tends to thicken nicely, if you prefer a medium thick consistency, you can add a bit of milk to loosen it before serving.
It keeps well in the fridge for 2-3 days.
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  • Hi Maria,
    I follow your recipes. Love them all and wait to see your new posts. I’ve also cooked a few of them.
    I’ve used sago before in payasams but have never roasted them before cooking it. They dint seem to have any raw taste to me.
    I’ve just followed the above recipe exactly as you’ve said. Dry roasted the sago before cooking. Don’t see any difference in the taste or thickening. Am I missing something?
    Could you please advice me why we should roast them.
    Thank you.

    • Hi Beena,

      Thank you so much for trying out the recipes from here. Great to know that you like them. I guess usually it’s roasted so that the raw smell or taste isnt there. Since I’ve always tried the roasted version, I dont know abt the difference. If you find there isnt any diff in taste, then I guess you can use it as such :)

      Cheers
      Maria

  • Made this yesterday…. Turned out bowl licking good… And that’s precisely what my family did… Thanks Maria…used a little less condensed milk than mentioned and it was sweet enough for us

    • Hi Julie,

      Thanks a lot Julie for the wonderful feedback :) Am really happy to know that your family enjoyed this dessert. Yeah, you can adjust the qty of condensed milk to suit your liking.

      Cheers
      Maria

  • Hi Maria, simply love your recipes. Thanks so much for sharing. I wanted to know the recipe for garam masala that you use for your cooking Kerala Christian food. I dare say it would be different. And I wanted the authentic Kerala flavour. Thanks again dear.l

    • Hi Swapna,

      Thank you so much dear for your lovely words :) About the garam masala… though I do make it at home, I dont have accurate measurements. I take equal amounts of cardamom, cloves and cinnamon, larger portion of fennel seeds and a small portion of black pepper and I add a very small qty of cumin also sometimes. I dry roast all the spices for 3-5 mins. Grind them and store in an airtight container.

      Hope this gives you a rough idea :)

      Cheers
      Maria

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