Butterfly Pea Flower Sago Pudding | Sago Coconut Milk Pudding
Sago Coconut milk pudding infused with the blue colour of butterfly pea flowers.
Servings 1
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.