INGREDIENTS
- 1/2 cup sago, washed and kept aside for 15 minutes
- 4 cups milk
- 1/2cup sugar
- 1 packet chinagrass
- 1/2tsp. cardamom powder
- 15-20 saffron strands
- 1 tbsp. slivered almonds and pistachios
- METHOD
- Run dry chinagrass flakes in a mixie to break into a powder.
- Soak in 1 cup water, keep aside till it bloats.
- Loosen sago to separate each grain, keep aside.
- Heat milk, bring to a boil, simmer for 5 minutes.
- Add sago grains, stir well, to avoid lumps forming.
- Simmer on low till sago becomes transparent.
- Add sugar, mix, add all other ingredients.
- Cool to room temperature, stirring gently, frequently.
- Chill till well set and firm.
- Do not overfreeze or icecrystals will form.
- Cut and serve slices as a refreshing light in-between.
- Note:
- To make the pudding richer and creamier one may stir in1/2 cup whipped sweetened cream to the mixture after cooling and before setting.
