Sago Caramel Pudding | Pearly Pudding 

So Sorry!! I deleted the Recipe by mistake!! Oopsie 😬
But here it is again, for those of you who'd like to try it or just watch it! Sabudana (or Sago Pearls) are not just for your savoury dishes- this dessert is here to prove it :) This Sago Caramel Pudding (I'm naming it my ‘Pearly Pudding’) is truly wonderful, adding greater dimension to the elegant flan. It exhibits a range of shades of Brown and Gold and looks exquisite. Also, there's a welcoming discovery of texture as you bite into a cloud of fluff!
Mog Asum ❤️ Let there be Love!
Ingredients:
1 US Cup = 240 ml
1/4 Cup Sago pearls (Sabudana)
Rinse, soak overnight & then boil it till cooked.
Drain out the water through a sieve/colander and then rinse it to get rid of any excess starch
For the Caramel:
1/4 Cup Sugar (granulated)
2 Tablespoons Water
For the Custard:
1 Cup Milk (Dairy or Non-Dairy)
2 Tablespoons Milk Powder (optional; adds richness)
4 Tablespoons Sugar
2 Whole Eggs
1 teaspoon Vanilla Essence
A pinch of Salt
Tempering Method:
Heat the milk and set it aside. Then whisk the eggs as shown but in a larger bowl. Keep whisking the eggs and add a little of the milk to the eggs; then keep pouring in the remainder of the milk slowly. This raises the temperature of the eggs gradually.
#ExperienceSusegad
Find Clyde D'Souza describing the beauty of Goa's culture in his book ‘Susegad: The Goan Art of Contentment’
www.amazon.in/...
It's now available internationally: www.amazon.com...
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Music Credits:
Tuzo Mog by Lorna Cordeiro
(Cover by Tabitha Dias)