![]() Pour the sugar-cornstarch-salt mixture into the hot milk, a little at a time, stirring continuously till it dissolves.In a medium-sized saucepan, heat the milk over medium flame until small bubbles form at the edges of the pan.In a separate bowl, combine sugar, cornstarch and salt.In a blender, combine the chopped sapodillas with a little milk and blend to a puree.2 cups milk + little more for the sapodilla puree.3 ripe sapodillas (chikoo) de-seeded, skin removed, and cut into little chunks. ![]() I found myself a basic vanilla pudding recipe and got cracking. I had already made enough milkshakes with them.Īnd then I thought…why not try blending and turning it into a smooth pudding? I used to love chocolate and vanilla pudding as a kid, and sapodillas would add a nice grainy texture to a vanilla pudding. I had so many sapodillas I did not know what to do with them, and they bruise easily and I didn’t want them to go to waste. ![]() I tried feeding them to my son, who obliged for a week and then began to spit it out. I decorated arrowroot biscuits with tiny pieces of sapodilla and ate them like crackers with a topping. I put them in plain cold milk and drank it up. …after I saw those beautiful rich brown pieces of sapodilla hitting the corn flakes, I had to have some. All Kellogg’s Mommy did was put stuff in a bowl and shove a spoon in.) This Kellogg’s corn flakes ad that has been airing for a while, on practically every channel, shows the wonderful, able-bodied and impeccably-dressed-for-so-early-in-the-day Kellogg’s Mommy (with a few flyaways for added effect) whipping up an amazingly awesome Kellogg’s breakfast for her husband and son…(corn flakes + bananas + walnuts for hubby, and corn flakes + chikoo or sapodilla + almonds for the son. Even though consumers have so much access to product reviews and information today, and rely on those before making a purchase, there are still idiots like me who are swayed by a television advert and just buy.īut in the case of this advertisement, it was a bit of a reverse effect. Well, the Don Drapers of the world can rest easy as long as people like me exist. (I know, it sounds much less exciting, but in Mumbai we can get everything delivered.) Once the pudding is cooked, if it still tastes a bit powdery, add some water and continue cooking on a slow flame, till it tastes cooked.You know how advertising is supposed to make you want that product, want it so bad, that you just have to get up, put on your shoes and get out the door? If you like a stronger, richer taste of coconut, you can increase the coconut milk by 1/2 a cup and reduce that much from the water. ![]() Or else the pudding would taste a bit powdery. Washing the sago at least 5 - 10 times would get rid of the excess starch. If you are using the small sago pearls, make sure they are of a good brand and quality or else they are going to dissolve while cooking them. If serving this dish warm, the water and coconut milk quantities can remain the same. This would also ensure that the dessert isn't too dry. ** If you plan to serve it chilled, cook the sago pearls in double the coconut milk and 1/2 cup more water as the sago would soak up all the moisture by the time it is served.Īnother suggestion to serve it cold would be to refrigerate the sago mixture in the desired serving bowls, and keep the mango pulp, coconut milk and cut fruits separately for people to find their own combinations.
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