Ingredients
- ½ cup sabudana
- 2 cups (500ml) milk
- 2 tablespoons corn flour
- ¼ cup (60ml) cold milk
- 1 teaspoon vanilla extract
- ½ cup (100g) sugar
- ¼ cup bananas
- ¼ cup black grapes
- ¼ cup red grapes
- ¼ cup mangoes
- ¼ cup dragon fruit
- ¼ cup kiwi
- ¼ cup apple
- 1 tablespoon pistachios
- 1 tablespoons chironji
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- To boil the sabudana, in a pan add water and bring it to a boil. Now add the sabudana and cook for 7-8 minutes or until the sabudana turns translucent.
- Once done sieve the sabudana and drain the excess water. Now pour fresh water on it to remove the starch.
- To make the milk pudding, heat milk in a pan.
- Now make the corn flour slurry, in a bowl add corn flour and cold milk and mix until smooth.
- Add the slurry in the hot milk and while stirring it continuously cook for 2-3 minutes. The mixture will begin to thicken.
- Further add sugar and vanilla extract and cook for another 3-4minutes. Do not overcook as the mixture will thicken once it cools down.
- Now let the milk pudding cool down completely.
- In a large bowl add the milk pudding, along with the boiled sabudana and chopped fruits and nuts of your choice. I have added bananas, red grapes, black grapes, mangoes, dragon fruit, kiwi, apples, pistachios and chironji.
- Let the sabudana and fruit pudding rest in the refrigerator for sometime and then serve chilled.
- Can be stored in the refrigerator for upto 3 days.
Recipe Notes
- If the pudding thickens in the refrigerator then add some chilled milk and adjust the consistency.
- You can replace corn flour with custard powder too.
