Butterfly Pea Flower Sago Pudding | Sago Coconut Milk Pudding

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Vanita's Corner
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Butterfly Pea flower Sago Pudding

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. Here is the recipe for Butterfly Pea flower Sago 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 pean flowers and 1 tsp dessicated coconut for garnishing.

Butterfly Pea Flower Sago Pudding

Method

  • 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.

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