Ingredients

• 2 cups (500ml) milk
• ½ cup sabudana soaked
• 4 tablespoons sugar
• ½ teaspoon cardamom powder
• 1 tablespoons cashews
• 1 tablespoons almonds
• 1 tablespoons raisins
• 1 cup mango pulp
• ½ cup mangoes diced
• ½ cup banana sliced
• ½ cup pomegranate

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

1. In a pan add milk and bring it to a boil.
2. Now add soaked sabudana and while stirring it continuously cook for 4-5minutes or until it turns translucent.
3. Add sugar, cardamom powder, cashews, almonds, raisins and cook until the sugar dissolves completely.
4. Once done let it cool down.
5. Add the mango pulp and mix well.
6. Now add the chopped mangoes and bananas and mix again.
7. To assemble, in a serving bowl add a layer of the sabudana pudding and then a layer of pomegranate and mangoes, again add a layer of the sabudana pudding and repeat the process.
8. Serve chilled.

Recipe Notes

• Do not over cook as it will thicken once it cools down.
• Always add the mango pulp once the sabudana pudding has cooled down else it might curdle.
• You can add any fruits of your choice or only add mangoes.

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