Ingredients
-
4 Ripe Mangoes2 pureed, 2 finely cubed)
-
4 Ice apples (tadgola)peeled and cubed
-
1/2 cup Sabudana (Sago Pearls)(soaked for 2-3 hours)
-
1 liter Milk
-
1/2 Cup Makhana
-
As per your taste Sugar
-
2.5 cups water(for boiling sago)
About
Mixing mango with Tadgola is such a vibe for this heat. The ice apple adds that perfect little crunch and jelly texture to the creamy sago, and it’s actually really hydrating too. It’s one of those desserts that feels light but still hits the spot. Seriously, make a big batch because one bowl is never enough.
Steps
|
1
Done
|
Peel and cut the mangoes. Puree two of them and cube the other two. Peel and cube the ice apples. Keep all the fruit in the fridge to stay chilled. |
|
2
Done
|
Peel and cut the mangoes. Puree two of them and cube the other two. Peel and cube the ice apples. Keep all the fruit in the fridge to stay chilled. |
|
3
Done
|
Bring 2.5 cups of water to a boil in a large pan. Add the soaked sabudana and cook until the pearls become transparent and float to the surface. Strain them and let them cool to room temperature. |
|
4
Done
|
Heat 1 liter of milk in a heavy-bottomed pan. Into that add 1/2 cup makhana powder (dry roast 1/2 cup makhana till it becomes crispy. Ones it cool down, make a fine powder in mixture- this will replace custard powder). Add the custard mixture and sugar. Cook on slow to medium flame, stirring continuously to prevent sticking, until the milk thickens enough to coat the back of a spatula. |
|
5
Done
|
Turn off the heat and let the mixture cool completely. Place it in the fridge for at least 2 hours. |
|
6
Done
|
In a large serving bowl, combine the cooked sago, mango puree, mango cubes, and cubed ice apples. Pour the chilled custard mixture over them. |
|
7
Done
|
Mix everything gently and serve chilled. |
