Butterfly Pea flower Sago Pudding – Sago Coconut milk pudding infused with the blue colour of butterfly pea flowers.
Today is the 7th day of Navratri and the colour of the day is blue. I wanted to make a blue coloured dish as prasad. So what better way than using butterfly pea flowers to impart natural blue colour to the dish. So, here is a simple sago pudding/kheer made using sabudana and coconut milk, infused with the blue colour of butterfly pea flowers. These flowers when infused in warm water emanates blue colour. It is used as a natural colorant and can be used to make sherbats, rice, kheer, dumplings etc.
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List of ingredients
Butterfly pea flowers
sago (sabudana)
coconut milk
sugar
cardamom powder
chopped almonds
dessicated coconut
Step-wise recipe with pictures
Wash the butterfly pea flowers and keep aside.
Boil 3 cups of water. Drop in the butterfly pea flowers.
After few seconds, the flowers will release blue colour. When the water turns dark blue and the flowers turn colourless, turn off the heat. Discard the flowers and keep blue water aside.
In a large bowl, add sago and a cup of water. Rinse well and drain the water. Now add around half cup blue water to the sago and keep aside for 30 minutes.
After 30 minutes, sago will turn blue in colour.
Heat a pan and transfer soaked sago to the pan. Add the remaining blue water to the pan.
Allow the sago to cook on a low flame, while stirring occasionally. When the sago is cooked and turns transparent, stir in the sugar and mix well.
After the sugar dissolves completely, add coconut milk and mix.
Cook on low flame for a minute. Add cardamom powder and chopped almonds. Turn off the heat. Serve this pudding in white coloured bowls garnished with chopped almonds, dessicated coconut and few butterfly pea flowers. This blue colour pudding looks attractive when served in a white bowl.
Recipe Card
Butterfly Pea Flower Sago Pudding | Sago Coconut Milk Pudding
Ingredients
- 1/3 cup sago (sabudana)
- 18 to 20 butterfly pea flowers (aparajita / gokarn/ shankapushpi flowers)
- 1 cup coconut milk
- ½ cup sugar or as per taste
- a pinch of cardamom powder
- chopped almonds or any dry fruits
- Chopped almonds,
- few butterfly pea flowers
- 1 tsp dessicated coconut for garnishing.
Instructions
- Boil 3 cups of water.
- Drop in the butterfly pea flowers.
- After few seconds, the flowers will release blue colour.
- When the water turns dark blue and the flowers turn colourless, turn off the heat.
- Discard the flowers and keep blue water aside.
- In a large bowl, add sago and a cup of water.
- Rinse well and drain the water.
- Now add around half cup blue water to the sago and keep aside for 30 minutes.
- After 30 minutes, sago will turn blue in colour.
- Heat a pan and transfer soaked sago to the pan.
- Add the remaining blue water to the pan.
- Allow the sago to cook on a low flame, while stirring occasionally.
- When the sago is cooked and turns transparent, stir in the sugar and mix well.
- After the sugar dissolves completely, add coconut milk and mix.
- Cook on low flame for a minute.
- Add cardamom powder and chopped almonds.
- Turn off the heat.
- Serve this pudding in white coloured bowls garnished with chopped almonds, dessicated coconut and few butterfly pea flowers.
- This Butterfly Pea flower Sago Pudding looks attractive when served in a white bowl.
Recipe Video
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