Sabudana Strawberry Custard: A Refreshing Summer Dessert with a Healthy Twist
When summer heat calls for something cool, light, and indulgent, Sabudana Strawberry Custard rises to the occasion. This unique dessert blends the goodness of sabudana (tapioca pearls), the freshness of strawberries, and the creamy richness of custard into one harmonious bowl. Whether you’re preparing for a festive gathering or just need a post-dinner treat, this fruity fusion is a satisfying, guilt-free option. Best of all, it’s easy to prepare, naturally sweetened, and can be made ahead and chilled.
Why Sabudana and Strawberries Make a Perfect Pair ?
Sabudana, commonly used during fasting in India, is gluten-free and a rich source of carbohydrates, making it a great energy booster. While it doesn’t have a strong flavor on its own, it beautifully absorbs other ingredients, offering a chewy, satisfying texture. Strawberries, on the other hand, are rich in antioxidants, vitamin C, and fiber. They add a tangy-sweet freshness that cuts through the creaminess of custard, providing both taste and nutrition.
The use of full-fat milk enhances the dessert’s creaminess, while custard powder acts as a thickener, creating that silky, pudding-like texture. When combined with Roohafza (rose syrup) and a touch of condensed milk, the dish develops floral and sweet layers that are both nostalgic and comforting.
Recipe to Make Sabudana Strawberry Custard
To prepare this dessert, start by chopping 200 grams of fresh strawberries and keeping them aside. In a heavy-bottomed pan, heat 1 litre of full-fat milk and add 2 tablespoons of diluted custard powder. To dilute the custard powder properly, mix it with 1/4 cup cold milk until smooth. Add this mixture slowly to the hot milk, stirring constantly over low to medium heat until it slightly thickens. Once ready, remove it from the heat and refrigerate the custard for a couple of hours to chill and set.
While the custard cools, it’s time to cook the sabudana. Boil 2 cups of water and add 1/2 cup of soaked sabudana (soaked for at least 2 hours beforehand). Boil until the pearls turn transparent. Drain immediately and rinse under running water to stop further cooking—this keeps the sabudana soft but not sticky. Let it cool completely before assembling.
In a large mixing bowl, combine the cooked sabudana, 1/4 cup Roohafza, chopped strawberries, chilled custard, 3 tablespoons of condensed milk (adjust to taste), and a handful of chopped nuts such as almonds or pistachios. Mix gently and refrigerate again for a while before serving. The result is a chilled, creamy dessert packed with texture, flavor, and nutritional value.
A Nutrient-Rich Sweet That Doesn’t Compromise on Taste
Unlike store-bought puddings or sugary ice creams, this homemade custard is rich in natural ingredients. Milk provides calcium and protein, while sabudana delivers clean carbohydrates. Strawberries offer antioxidants and boost immunity, and the use of nuts brings in healthy fats and crunch. Even Roohafza, a rose-flavored syrup, has its roots in Ayurvedic cooling tonics, traditionally used to balance the body in summer.
You can also adjust the sweetness level using less condensed milk or switching it with a natural sweetener like honey or date syrup. For a dairy-free version, substitute full-fat milk with almond or coconut milk and use vegan custard powder.
Final Thoughts
The beauty of Sabudana Strawberry Custard lies in its versatility. You can tweak the proportions, swap strawberries with other berries or seasonal fruits, and even add saffron or cardamom for a richer Indian touch. Serve it chilled with extra nuts on top, and watch it disappear within minutes.
If you’re on the lookout for a no-bake, no-fuss summer dessert that’s both indulgent and healthy, this is the one to bookmark. Quick to make and even quicker to vanish!
