Cardamom is a traditional spice in sago pudding.
Sago pudding is a sweet pudding made with sago pearls. Sago is made from starch obtained from the trunk of the sago palm; tapioca, which is similar to sago, is extracted from the cassava root. Sago palms are abundantly cultivated in South Asia and are harvested when they are around five years old. The trunks of the sago palm are sawn lengthwise and the starchy pulp inside the trunk is extracted. This starchy pulp is used to make sago flour and sago pearls.
Palm sugar can be used to flavor sago pudding.
You can buy sago pearls at most supermarkets and food stores. The other ingredients needed to make sago pudding include milk, butter, eggs, vanilla, sugar, salt, cinnamon, cardamom and nutmeg. Indian palm brown sugar or palm sugar can be used instead of regular white sugar to flavor the pudding; the sago pearls themselves have no flavor. Mango, coconut or lemon can also be used in addition to giving the sago pudding a more interesting flavor. Cornmeal and cream powder can be used to adjust the pudding’s consistency; the pudding can be thin or quite thick, depending on preference.
Milk is an ingredient in sago pudding.
There are many different recipes for making sago pudding, but the basic process is quite simple. Sago pearls are soaked in water and soaked for a few hours or even overnight. The water is then drained off and the sago pearls are set aside. The milk is boiled and cardamom, cinnamon and nutmeg added as it boils. Lower the heat and the eggs, cream powder and vanilla are mixed and added to the hot milk.
The soaked sago pearls are now added to the pot and the mixture is stirred occasionally to prevent the sago pearls from clumping together. The pan should be removed from the heat after the sago pearls are soft and transparent. The mixture is whipped and allowed to cool for a while, then it is placed on a baking sheet greased with melted butter. The sago and milk mixture is then cooked at medium temperature for a few hours. The sago pudding is made when it is golden.
You can make sago puddings in layers by baking each layer separately and spreading the jam between them. The pudding can be eaten hot or cold. As with other sweet desserts like tapioca pudding and rice pudding, sago pudding can usually be served at the end of the meal.