Avocado Sago Pudding Recipe – Easy Indian Dessert with Pistachios

Last Updated on 4 months by Neha Deshmukh

Avocado Sago Pudding Recipe – Easy Indian Dessert with Pistachios

Hey everyone! If you’re looking for a dessert that’s a little different, super refreshing, and surprisingly easy to make, you have to try this Avocado Sago Pudding. I stumbled upon this recipe a few summers ago when I was craving something cool and creamy, and honestly, it’s been a family favourite ever since. It’s a fantastic way to use up a ripe avocado, and the subtle sweetness is just perfect. Let’s get started!

Why You’ll Love This Recipe

This Avocado Sago Pudding is a delightful twist on traditional Indian desserts. It’s creamy, subtly sweet, and has a lovely texture from the sago pearls. Plus, it’s ready in under an hour – perfect for when you need a quick and impressive treat! It’s a great way to introduce a little bit of healthy fat into your dessert, and the vibrant green colour is just so appealing.

Ingredients

Here’s what you’ll need to make this delicious pudding:

• 1/3 cup sago/tapioca pearls (approx. 75g)
• 1 medium avocado (approx. 200g)
• 1/4 cup condensed milk (approx. 60ml)
• 1/2 cup milk (approx. 120ml)
• Pistachios for garnishing

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Sago/Tapioca Pearls: There are a couple of types. Small pearl sago is best for this recipe as it cooks evenly and gives a nice texture. Don’t skip the soaking step – it’s crucial!
• Avocado: You want a perfectly ripe avocado – it should yield to gentle pressure but not be mushy. Hass avocados work beautifully.
• Condensed Milk: This adds sweetness and creaminess. If you’re watching your sugar intake, you can reduce the amount or try using a sugar-free condensed milk alternative.
• Pistachios: I love using pistachios for garnish, but you can experiment! Cashews or almonds work well too. In some parts of India, people like to add a sprinkle of cardamom powder along with the nuts for extra flavour.

Step-By-Step Instructions

Alright, let’s make some pudding!

1. First, pour the sago pearls into a large pan and cover them with plenty of water. Let them soak for about 15-20 minutes. This helps them become nice and plump.
2. Now, put the pan on medium heat and cook the sago until it turns translucent – this usually takes around 30 minutes. Stir occasionally to prevent sticking.
3. Once cooked, drain the sago and rinse it under cold water. This stops the cooking process and prevents the pearls from sticking together. Set it aside to cool.
4. While the sago is cooling, scoop the avocado pulp into a bowl. Mash it really well until it’s super smooth – no lumps allowed!
5. Add the condensed milk and regular milk to the mashed avocado. Give it a good mix until everything is fully combined and you have a lovely creamy base.
6. Gently fold in the cooked sago pearls into the avocado mixture. Be careful not to overmix, you want to keep the pearls intact.
7. Finally, pour the pudding into serving bowls or a larger container. Cover it and refrigerate for at least an hour to let it chill and set.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t skip the rinsing step for the sago! It’s key to preventing stickiness.
• For a smoother pudding, you can blend the avocado mixture briefly in a blender.
• Taste the pudding before refrigerating and adjust the sweetness if needed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use coconut milk instead of regular milk and a vegan condensed milk alternative.
• Sweetness Level Adjustment: Adjust the amount of condensed milk to your liking. You can also add a touch of honey or maple syrup.
• Using Different Nuts: Feel free to swap pistachios for cashews, almonds, or even walnuts.
• Festival Adaptations – Summer Coolers: My aunt makes a larger batch of this during summer festivals and serves it with a sprinkle of rose petals for a beautiful presentation!

Serving Suggestions

This pudding is best served chilled. I love to garnish it with a generous sprinkle of crushed pistachios. It’s perfect as an after-dinner treat or a refreshing dessert on a hot day. You can also layer it with some fresh fruit like mangoes or berries for an extra touch of sweetness.

Storage Instructions

Leftover pudding can be stored in an airtight container in the refrigerator for up to 2 days. The texture might change slightly, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What type of sago is best for this recipe? Small pearl sago works best! It cooks evenly and gives the pudding a lovely texture.
• Can I make this pudding ahead of time? Absolutely! You can make it a day in advance. The flavours will actually meld together even more.
• How do I prevent the sago from becoming sticky? Rinsing the cooked sago under cold water is the key!
• Can I use frozen avocado? Yes, you can, but make sure it’s fully thawed and drained of any excess liquid.
• Is condensed milk essential for this recipe – what can I substitute? While it adds a lovely creaminess, you can substitute it with a mixture of milk and sugar (adjust to taste) or a sugar-free condensed milk alternative.