End your next meal on a sweet note with this rich, silky, creamy pudding made with fresh mangoes, coconut milk and sago and topped with fresh grated coconut.
Ingredients:
1. Milk, 1 litre, reserve about 1/2 a cup for custard mix.
2. Sugar, 1 cup + 3 tablespoons
3. Sago, 5-6 tablespoons, coarsely ground, soaked in 1/4 cup water.
4. Custard, 2 tablespoons
5. Cream, about 1/2 a cup
6. Dabur Hommade Coconut milk, 200 ml
7. Mashed Mangoes, 5-6 tablespoons, heaped.
8. Fresh coconut, 4-5 tablespoons, grated, heaped.
9. Mint leaves, for garnish.
Preparation:
1. Pour a litre of milk into a sauce pan. Reserve 1/2 a cup of milk for use later.
2. Bring the rest of the milk to a boil.
3. Turn to low heat and add sugar.
4. After the sugar dissolves, pour the sago slurry into the milk while stirring continuously. Give it a quick mix and cook over low heat for about 15 minutes to get a thick consistency.
5. Dissolve custard powder in the reserved milk. POUR THE PREPARED CUSTARD MIXTURE SLOWLY INTO THE MILK MIXTURE AND COOK FOR a MINUTE WHILE STIRRING CONTINUOUSLY.
6. Add cream and coconut milk and let it cook for a minute or so. Be careful not to bring it to a boil or cook over high heat or the coconut milk will curdle.
7. Transfer to a bowl and chill overnight in the refrigerator.
8. Next day, add mashed mango, grated coconut. Mix, and serve chilled.
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