Sunday, June 30, 2013

Kiwi and Sago Pudding


The temperature is rising sharply here in Dubai. It's hot and humid even in the evenings. The park outings with the kids have almost come to a standstill. We crave for juicy fruits,cooling liquids and food all the time. My granny used to make sago pudding or kanjee during very hot days in Sri Lanka. She used to say it's very cooling to the body. It's easy to make and delicious. We have it as dessert.


I don't normally do product reviews on my blog. But if it's something I had used and really liked it I definitely share it. I heard about Zespri kiwi from a fellow food blogger's post and purchased it when I saw it in one of my shopping trips to the supermarket. Normally I'd buy kiwi half-heartedly as it ends up being sour or overly-riped most of the time. But Zespri kiwi surpassed it all. It was really sweet and juicy and no sourness at all. I was delighted. From that time onwards, when I purchase kiwi, I make sure it's the Zespri brand. 

And when Zespri sent me a box of kiwis I readily agreed to create something using it. Kiwi is a wonder fruit,I would say. It has more Vitamin C than oranges, Potassium,Vitamin E and is a blood thinner helping to relive blood clots. Zespri is grown in lush New Zealand farms and one of the best kiwis out there.You can check this YouTube video on how the kiwi is grown. http://goo.gl/6IsQy



I paired the cooling sago pudding with nutrient-rich kiwis,topped with treacle and toasted cashews it was a wonderful dessert that you can have any time of the day. I had this for my lunch.

Kiwi and Sago Pudding

100g sago pearls
1 cup water
1 cup coconut milk
3 to 4 tbsp raw sugar (depends on your liking,you can substitute any sweetener you like)
1/4 tsp cardamom powder
1 tbsp raisins
Sliced kiwis
Treacle or syrup
toasted cashews,chopped
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Wash the sago pearls in running water and drain.
Tip in the sago pearls,a pinch of salt and water to a pan and let it come to a boil on a medium fire.
Keep on stirring till the pearls get cooked and the mix becomes translucent.
Add the cardamom powder,sugar,raisins and coconut milk and keep stirring till the mix becomes a bit thick.
Take off from fire and leave aside to cool.
Spoon the pudding onto serving glasses and refrigerate it till you serve.
Serve it with sliced kiwis,a drizzle of treacle and chopped nuts.

15 comments:

  1. Such a lovely pudding..wonderful medley of colours and flavors. I have not tasted Zespri kiwi's but now after seeing ur post will grab a box soon.

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  2. What a beautiful Pudding and an unusual combination too - Kiwi and Sago!

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    Replies
    1. Thanks Ishita. An unusual combination which tastes good. :)

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  3. We also call it "sago" :) Good thing mummy knows how to quell the Dubai summer somehow ;p

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    Replies
    1. Haha..heat is everywhere though not as intense as Dubai !

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  4. Delicious dessert I like sago pudding, I have not had it with kiwi.
    have a blessed Ramadan :)

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  5. such a lovely pudding... saw ur post on Lubna's today as well and loved it... congrats on ur feature in the BBC Good Food ME of this month, it was really nice, and I have it with me to make the rice and curry you had featured... :) Ramadan Mubarak, and yes, I am a fellow UAE-ite, too from Sharjah... :)
    http://sweettoothraf.blogspot.com

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    Replies
    1. Hi Rafeeda, thank you so much. Glad to meet fellow UAE-ite :) Let me know how the dishes turn out.

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  6. You have a nice blog. Just came here from Lubna's blog. Loved your recipes & pictures. Happy following you.
    www.korporate2kitchen.com

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  7. Wondering if this is the recipe for sago kanji? :-)

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    Replies
    1. Yes, I modified the sago kanji recipe to invlude kiwis :)

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  8. Turn your Hobby into money printing machine

    http://www.hobbychef.in/2013/10/turn-your-hobby-into-money-printing.html

    Hello and welcome people. Hobby Chef recently completed its 2nd Anniversary. I like to thanks all the wonderful people out there who have supported me and also acted as critics at times. On our 2nd Anniversary I would like to invite all the creative people out there to contribute to my blog as guest bloggers. It is also an opportunity to earn some money from your love for food and cooking.

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