Basil seeds and Sago Pudding is our very traditional and humble Saboodana Kheer teemed with sabja. Basil is most commonly used fresh in recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. When soaked in water, the seeds of several basil varieties become gelatinous, and are used in Asian drinks and desserts such as faluda, sharbat , kheer etc. Tapioca pearls, also known as sago, are produced by passing the moist starch through a sieve under pressure. Pearl tapioca is a common ingredient in South, East and Southeast Asian desserts such as falooda, kolak, sago soup, and in sweet drinks such as bubble tea, fruit slushand taho, where they provide a chewy contrast to the sweetness and texture of the drink. Small pearls are preferred for use in puddings. In Brazil, the pearls are cooked with wine or other liquid to add flavor and are called sagu. Today i’m sharing the recipe of this sago pearl cooked in milk to get a thick and creamy dessert which is teemed up with basil seeds to get an amazing texture.
1 cup Sago / Tapioca Pearls / Saboodana
6 tbsp Basil Seeds / Sabja
1.5 lit Full Fat Milk
400 ml condensed milk
1 tsp Cardamom Powder
8 Cashews chopped
Wash and soak sago pearls in water for 2 hours or till they bloom and are soft. Soak basil seeds in half cup water till they bloom completely and set aside. Boil milk in a thick bottomed pan and keep scrapping the sides to collect the cream. Add cardamom powder in milk and cook in low flame till milk starts to thicken. Once the milk starts reducing, add soaked sago pearls and keep stirring. Cook for 8-10 minutes and add condensed milk to sweeten the milk. Keep stirring continuously and also add chopped cashews now. When the milk is thick and creamy and the sago pearls are also well cooked and look transparent, turn off the stove and let it cool. Take serving glasses or bowls and add 2-3 tbsp of bloomed basil seeds in each glass. Now pour in the sago kheer on top and garnish with some more chopped cashews and serve hot, warm or chilled 🙂