Sabudana Milk Pudding Recipe
Tapioca Pudding is a smooth, silky, and mildly sweet dessert that melts in your mouth with every spoonful. Made from soft, translucent sabudana pearls simmered in creamy milk and lightly sweetened, this pudding is a beautiful blend of texture and taste. Whether served plain or with a colorful twist, this two-layer sabudana dessert a refreshing treat that delights both the eyes and the palate. Ideal for festive occasions, family dinners, or a soothing end to your meal, Sabudana Pudding brings a comforting charm to every bite.
Servings: 6
Calories: 175kcal
Ingredients
- ½ cup sabudana tapioca pearls
- 4 cups water
- 2 – 3 drops pink food color
- 2½ cups milk
- ½ cup sugar
- 4 tsp agar agar powder
Instructions
- For this sabudana pudding recipe, start by taking ½ cup of sabudana in a bowl and give it a good rinse to wash off any extra starch.
- Soak it in water for about 5 minutes—just enough to soften it slightly—then drain it well.
- Boil 4 cups of water in a saucepan and add the drained sabudana pearls.
- Drop in a few colorful drops of food color to make your pudding pop!
- Let it cook on medium heat for around 10–12 minutes, stirring in between, until the sabudana turns beautifully translucent.
- Once done, strain and set aside your glossy cooked sabudana.
- Lightly grease your pudding mould with a touch of oil so it unmoulds smoothly later.
- Now, heat 2½ cups of milk in a clean saucepan.
- Stir in sugar and agar agar, and bring this creamy mixture to a gentle boil.
- Add the boiled sabudana and simmer for another 3–5 minutes until it slightly thickens and becomes luscious.
- Pour the mixture into your greased mould and let it cool.
- Once it reaches room temperature, refrigerate until it’s perfectly set and jiggly.
- To unmould, gently run a toothpick around the edges and flip it onto a plate.
- Serve Tapioca Pudding chilled — soft, silky, and utterly refreshing!