Pineapple Sago Pudding Recipe – Easy Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Pineapple Sago Pudding Recipe – Easy Indian Dessert

Hey everyone! If you’re looking for a dessert that’s both refreshing and comforting, you’ve come to the right place. This Pineapple Sago Pudding is a family favourite – I first made it years ago trying to recreate a version my aunt used to make, and it’s been a hit ever since! It’s creamy, subtly sweet, and has a lovely texture from the sago pearls. Plus, it’s surprisingly easy to make. Let’s get started!

Why You’ll Love This Recipe

This Pineapple Sago Pudding (or sabudana kheer as some call it) is perfect for so many reasons. It’s a fantastic make-ahead dessert, ideal for when you have guests coming over. The combination of the creamy milk, sweet pineapple, and chewy sago is just divine. It’s also a great way to use up ripe pineapples! Honestly, it’s a little bit of sunshine in a bowl.

Ingredients

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

• 1 medium pineapple
• 100 gms sago (sabudana)
• 0.5 liters milk (about 2 cups)
• 1 cup condensed milk
• 2 tbsp sugar (or to taste)

Ingredient Notes

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

Sago – types & soaking tips

Sago comes in small and large pearl varieties. I prefer the small pearls for this recipe as they give a nicer texture. Don’t skip rinsing the sago really well after dry roasting and boiling – this gets rid of excess starch and prevents it from becoming overly sticky.

Pineapple – ripeness & varieties

You want a pineapple that’s fragrant and gives slightly when you gently squeeze it. Any variety will work, but I find that the sweeter varieties like Queen Victoria really shine in this pudding.

Condensed Milk – alternatives

If you don’t have condensed milk, you can use equal parts milk and sugar, simmered until the sugar dissolves. Just keep in mind it might slightly alter the texture. You could also use coconut condensed milk for a lovely tropical twist!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the pineapple. Chop your pineapple into small pieces. Then, cook the chopped pineapple with a small amount of sugar until it softens. Once softened, set it aside to cool – we’ll refrigerate it for later.
2. Now for the sago. Dry roast the sago in a pan without any oil until it feels warm to the touch. This helps it cook better. Give it a good rinse under cold water after roasting.
3. Next, boil the rinsed sago in 1-2 cups of water until the pearls become translucent. This usually takes about 10-15 minutes. Once translucent, drain the sago and rinse it again to remove any remaining starch.
4. In a saucepan, combine the milk and condensed milk. Bring this mixture to a gentle boil, stirring occasionally so it doesn’t stick to the bottom.
5. Add the cooked sago to the milk mixture. Now, simmer everything together, stirring frequently, until the pudding starts to thicken. This will take another 5-7 minutes.
6. Taste the pudding and adjust the sweetness if needed. You can add a little extra sugar if you like it sweeter. Once you’re happy with the sweetness, remove the saucepan from the heat and let the pudding cool to room temperature.
7. Finally, gently fold in the refrigerated pineapple into the cooled pudding. Cover and chill the pudding in the refrigerator for at least 2-3 hours before serving. This allows the flavours to meld together beautifully.

Expert Tips

• Don’t overcrowd the pan when dry roasting the sago. Work in batches if necessary.
• Stirring frequently is key to preventing the sago from sticking and burning.
• Chilling the pudding is crucial for the right texture. Don’t skip this step!

Variations

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

Vegan Adaptation

Easily make this vegan by using plant-based milk (almond, soy, or coconut milk work great!) and substituting the condensed milk with a vegan condensed milk alternative.

Adjusting Sweetness

I usually use 2 tablespoons of sugar, but feel free to adjust it to your liking. Start with less and add more as needed.

Spice Level – cardamom/nutmeg addition

My friend Priya adds a pinch of cardamom powder or nutmeg to her pudding for a warm, fragrant flavour. It’s delicious!

Festival Adaptations – Summer Cooling Dessert

This is the perfect dessert for hot summer days, or any festive occasion really. It’s light, refreshing, and always a crowd-pleaser.

Serving Suggestions

Serve this Pineapple Sago Pudding chilled, garnished with a sprinkle of chopped nuts (pistachios or almonds are lovely) or a few fresh pineapple pieces. It’s wonderful on its own, or as a side to a light meal.

Storage Instructions

Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon standing, so you can add a splash of milk to loosen it up before serving.

FAQs

Let’s answer some common questions:

What is sago and where can I find it?

Sago is a starch extracted from the pith of sago palm stems. You can usually find it in the Asian foods section of most supermarkets, or at Indian grocery stores.

Can I use canned pineapple in this recipe?

Yes, you can! Just make sure to drain the canned pineapple well before adding it to the pudding.

How do I prevent the sago from becoming sticky?

Rinsing the sago thoroughly after dry roasting and boiling is the key to preventing stickiness.

Can this pudding be made ahead of time?

Absolutely! In fact, it tastes even better the next day after the flavours have had a chance to meld.

What is the best way to adjust the sweetness of the pudding?

Add sugar gradually, tasting as you go. Remember, you can always add more, but you can’t take it away!