Sago Fruit Custard (Sabudana Fruit Custard)

Sago Fruit Custard or Sabudana Fruit Custard is a delightful, healthy, and refreshing dessert, prepared with milk, sago pearls (sabudana), custard powder, and assorted fruits. This delicious dessert is laden with various textures and amazing flavors.

The most appealing floral flavor amalgamation of rose, saffron, cardamom, and vanilla makes this dessert so unique and indulgent. The glamorous merger of two fabulously palatable and creamy desserts makes this Sago Fruit Custard much more pleasurable. 

When you combine two delish Indian desserts, Sabudana Kheer (Indian Sago Pudding) and Fruit custard, you get this fusion dessert ‘Sago Fruit Custard’. Thus, here you get the taste of two amazing desserts in a single bowl. Doesn’t that sound mouth-watering? I know, who doesn’t like to enjoy two desserts in one?

With every spoonful of this Sago Fruit Custard, you get a texture of pearly, silky, slimy, and melt-in-mouth sago pearls coated in a creamy pudding that has the thickness and flavorings of vanilla custard, with aromatic flavors of Indian style pudding (Kheer) along with the goodness of fresh seasonal fruits. 

This easy-to-make refreshing dessert can be served during fasting days, special occasions, and for summer parties or get-togethers, or any day when you want to indulge in something chilled, exhilarating, and sweet.

Make this simple and delicious dessert for yourself or for your loved ones. It has everything to make you fall in love. No wonder this delectable dessert is loved by people of all ages.  

This easy-to-make, quick, and very simple dessert is made with few basic ingredients and needs only 20 minutes of cooking time.

On this page, you will get the step-by-step picture recipe and a video guide on how to make sago fruit custard. 

Just follow the tips and tricks on this page to make this easy peasy sago fruit custard recipe at home, it will come out perfect each time.

So many contrasting flavors and diverse textures in this dessert mingle and emphasize each other just so well. This type of medley can only be relished and experienced; describing it in words won’t justify the eminence of this dessert.

This mango sago fruit custard goes so well with roasted makhana.

What is Sago Fruit Custard or Sabudana Fruit Custard?

This Sago Fruit Custard or Sabudana Fruit Custard is an Indian fusion dessert which is made by combining two traditional and popular desserts — Sago Pudding aka Sabudana Kheer, and Fruit Custard.

It is made with some simple and easily available ingredients and tastes super scrumptious. Preparing this Indian-style dessert at home is painless. You only require 20 minutes to make this outstandingly yummy dessert. 

Plus, Sago Fruit Custard or Sabudana Fruit Custard needs very little preparation such as soaking sago pearls, mixing custard powder with milk, chopping fruits, and cooking milk with soaked sabudana, and then cooking sabudana kheer with custard mix. That is it! 

You can make this dessert anytime you want to eat a delicious dessert. You can prepare it …

✓ when you have a fast

✓ when your refrigerator is filled with plenty of fruits

✓ when you want to eat cooling and energizing dessert

✓ when you have a get-together or dinner party

What are the benefits of Sago Fruit Custard?

This Sago Fruit Custard:

✓ is gluten-free and vegetarian

✓ can also be made vegan by using non-dairy milk

✓ is a nice way to integrate seasonal fruits into your diet

✓ is an amazing dessert for get-togethers and summer parties

✓ is brimming with garden-fresh fruits

✓ is a bracing and flavorsome sweet dish

✓ is simple and easy to make 

✓ is loved by all age groups

✓ needs little preparation and cooking time 

✓ is prepared with some simple ingredients

✓ is an enjoyable way to fulfill dessert cravings 

How to make Sago Fruit Custard? 

Sago Fruit Custard making is simple and easy. To make this dessert, you simply prepare the sabudana kheer by soaking and cooking sago pearls with milk, sugar, and flavorings. After that, this pudding is cooked with custard and milk mixture until it thickens.

This is how it can be done in 8 simple steps:

Step 1: 

Soak sago pearls in water for 2-3 hours. 

Step 2: 

Mix custard with 1/2 cup milk.

Step 3: 

Add milk, saffron, and soaked sago pearls to a pan, and cook for 5-6 minutes. 

Step 4: 

Then add vanilla paste and mix. After that boil until sago pearls are softened. 

Step 5: 

Then add sugar and cook until it dissolves. After that, add sliced dry fruits and mix.

Step 6: 

Now add custard mix to the milk and cook until the mixture thickens. 

Step 7: 

Also add rose and cardamom flavours and mix. After that, let it get chilled in the refrigerator.

Step 8:

Once chilled, add chopped fruits to chilled sago custard and mix. Serve with sabudana vada..

For a full list of Sago Fruit Custard recipe ingredients and step-by-step photo and video instructions, please see the recipe box on this page.

What are the ingredients needed for Sago Fruit Custard?

This Sago Fruit Custard is made with some staple ingredients such as:

Sago Pearls/Tapioca/Sabudana:

For this recipe, I have used small white sago pearls, but you can use black sago pearls.

Vanilla Custard Powder:

Feel free to use any brands available. 

Milk:

For this Sago Fruit Custard recipe, you can either use full cream or semi-skimmed milk. Avoid using fat-free milk here, it might stick to the pan and won’t taste good.

Sugar:

For this recipe, I only added 1/4 cup of sugar for 3.5 cups of milk. If you want it sweeter, then add it according to your taste.

Seasonal Fruits:

I added bananas, mangoes, pomegranate arils, kiwi, grapes, and apples in this recipe. However, you can easily add the fruits of your choice. 

Flavorings:

This sago fruit dessert is flavored with Indian dessert flavors such as rose, saffron, and cardamom. The combination of these additives adds a magnificent aroma to this dessert. If you don’t have any of the above flavourings, then feel free to omit it.

Nuts:

Adding some sliced nuts gives this dessert a rich and nutty texture. I have only added some sliced cashews and almonds to this sago fruit custard. You can also add some pistachios or raisins to this recipe.

How to make Vegan Sago Fruit Custard?

I used full cream dairy milk in the recipe. To make this dessert vegan, you need to replace the regular milk with any vegan alternatives.

Below are some non-dairy milk vegan alternatives which go well in this Sago Fruit Custard Recipe:

• Cashew Milk

• Coconut Milk

• Unsweetened Almond Milk

More delicious milk based desserts you might want to check out are: Chocolate Coated Badam Roll, Malai Ladoo, Instant Mawa Modak, Motichoor Kheer, Chocolate Burfi, Instant Mango Shrikhand, Vermicelli Fruit Custard, fruit rabri, Best Kesar Pista Ice Cream, Fruit Cream, and Fruit Skewers.

What fruits can be added to Sago Fruit Custard?

Any type of fruits and berries can be used in this sago fruit dessert recipe. Fruits that taste well in this dessert are pears, banana, apple, mango, grapes, kiwi, dragon fruit, pomegranate arils, raspberries, blueberries, chico, cherries, strawberries, and papaya. 

Just avoid adding pineapple and citrus fruits such as oranges, mandarin, and grapefruit. Adding them to this custard might make it taste bitter.

How to store Sago Fruit Custard?

To store Sago Fruit Custard, refrigerate it in an air-tight container without the fruits. It stays fresh for 3-4 days when stored without fruits. Add chopped fruits right before you are planning to serve this sweet dish.

How to serve Sago Fruit Custard?

To serve Sago Fruit Custard or Sabudana Fruit Custard, fill the glass/ bowl with some fresh fruits and then top it with chilled sago fruit custard. Then finally decorate this dessert with some more chilled fruits and candied fruits. That’s it.

It tastes best when served as an after-meal dessert. But this can also be served as a brunch, a late-night dessert, or any other time you want to relish this sweet. 

I usually like to enjoy it after having any spicy meal — it gives a cooling and soothing feeling and tastes incredible.

Love fruits? You may also want check out this Tri Colour Fruit Skewers.

What are the Pro Tips, Tricks, and Variations to make the best Sago Fruit Custard?

Tip 1. For making this Sago Fruit Custard recipe, I have used the basic vanilla flavoring. You can choose any other flavors such as mango, strawberry, or even butterscotch.

Tip 2. Custard-based sweets thicken after cooling, so make sure that you never overcook this sago custard, otherwise you will get a super thick pudding.

Tip 3. Adding vanilla paste enhances the flavors of this sago fruit custard. If you don’t have vanilla paste then use vanilla extract or vanilla bean. You can also omit the added vanilla flavorings. 

Tip 4. When making this sago dessert, keep stirring it continuously, or else, this pudding will stick to the bottom of the pan and it will have a burnt aftertaste. Burnt milk desserts are not edible at all. 

Tip 5. I have used black grapes, bananas, apple, mango, kiwi, and pomegranate arils in this sago fruit custard recipe. However, you can go with any seasonal fruits you like.

Tip 6. This recipe makes 6 small and 3 large dessert servings. If you are making it for a get-together or dinner party, then you can easily double or triple this Sago Fruit Custard recipe.

Tip 7. Make sure to always dilute custard powder using cold or room temperature milk. Never use hot milk for diluting custard, or else it will turn lumpy.

Tip 8. Keep stirring continuously when preparing this Sabudana Fruit Custard. This continuous stirring prevents the pudding from sticking to the bottom of the pan and also stops it from building lumps.

Tip 9. For some reason, if your custard has a very thick consistency, then add about 1-2 tablespoons of warm milk to the custard while it’s still warm. After that, whisk it well until combined.

You need to keep adding about 1 tablespoon of milk until you get the desired consistency.

Tip 10. If your custard seems dry after chilling, then you can add 3-4 tablespoons of chilled milk to it. Then mix it well. 

Tip 11. Never refrigerate sago custard with fruit. After adding fruits, it would turn watery and lose its flavor. This is because of the high water content in the fruits. This is why it is highly advisable to add fruits right before serving.

Tip 12. If you prefer fruit-infused custard dishes then feel free to refrigerate sabudana custard with fruits for a couple of hours. But do not keep custard mixed with fruits for more than 3-4 hours.

Tip 13. Full cream milk tastes best in this sago fruit custard recipe. So if possible, use full cream milk. If you don’t like using full-fat milk, then you use semi-skim milk. 

Tip 14. You can also serve this Sago Fruit Custard with a dollop of vanilla ice cream, rose ice cream, strawberry ice cream, or mango ice cream.  

Sago Fruit Custard (Sabudana Fruit Custard) [Recipe]

Sago Fruit Custard or Sabudana Fruit Custard is a delightful and refreshing dessert, prepared with milk, sago pearls, custard powder, and assorted fruits.

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★★★★★
(Rating: 5 from 6 reviews)

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Prep time 🕐	Cook time 🕐	Total time 🕐
4 mins	20 mins	4 hours 20 mins
Category ☶	Cuisine ♨	Serves ☺
Desserts	Indian	3
Nutrition Info ⊛		Serving size ⊚
204 calories		1

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INGREDIENTS

For Sago Fruit Custard

• 1/2 cup sago pearls/tapioca/sabudana
• 2 tablespoons vanilla custard powder
• 1.5 cups water
• 3 + 1/2 cup whole milk
• 10-12 saffron strands
• 1/4 teaspoon vanilla paste or extract
• 1/4 cup sugar
• 2 tablespoons almonds and cashews, sliced
• 3/4 teaspoon cardamom powder
• 1 teaspoon rose water
• 1 cup assorted fruits, chilled
• 2 cups chopped fruits (I used banana, kiwi, grapes, pomegranate arils, apple, and mango)

For serving: (optional)

• Fruits of your choice
• Candied fruits
• Rose syrup, optional

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INSTRUCTIONS:

How to make Sago Fruit Custard

1. Add sago pearls to a mixing bowl. Now add 1.5 cups of water and stir well. Keep the bowl aside, soak for about 2-3 hours.
2. In a small bowl, add 2 tablespoons custard powder and 1/2 cup milk. Mix well until combined. Make sure there are no lumps in the mixture. Keep it aside.
3. In a heavy bottom pan, add 3 cups of milk along with saffron strands. Stir it well.
4. After that, discard the excess water from the soaked sago pearls and add them to the pan. Stir continuously and cook it on medium heat for 5-6 minutes.
5. After that, add vanilla paste and mix again. Cook for 2-3 minutes or until sago pearls is cooked completely.
6. Add sugar and mix again. Let it cook until the sugar dissolves completely. After that, add chopped almonds, chopped cashews and mix well.
7. Now turn the heat to low. Stir the custard mixture and add it to the pan. Mix well, and cook for 3-4 minutes or until it starts to thicken. Keep stirring continuously to prevent it from turning lumpy and sticking to the pan. At this point, you can add more milk if it seems too thick.
8. Add cardamom powder, rose water, and mix well. Cook for 1 more minute and turn off the heat.
9. Transfer sago custard to a large mixing bowl and let it cool down completely at room temperature. After that, chill it for 3-4 hours.
10. Remove the sago custard from the refrigerator and add chilled fruits to the custard. Mix everything well until combined.
11. To assemble sago fruit custard, add 1-2 tablespoons of fruits to a serving dish. Then fill the serving dish, with sago fruit custard.
12. Top it with sliced grapes, pomegranate arils, candied fruits. You can also drizzle with rose syrup.
13. Serve sago fruit custard chilled as an after-meal dessert.

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NOTES:

1. For making this Sago Fruit Custard recipe, I have used the basic vanilla flavoring. You can choose any other flavors such as mango, strawberry, or even butterscotch.
2. Custard-based sweets thicken after cooling, so make sure that you never overcook this sago custard, otherwise you will get a super thick pudding.
3. Adding vanilla paste enhances the flavors of this sago fruit custard. If you don’t have vanilla paste then use vanilla extract or bean paste. You can also omit the added vanilla flavorings.
4. When making this sago dessert, keep stirring it continuously, or else, this pudding will stick to the bottom of the pan and it will have a burnt aftertaste. Burnt milk desserts are not edible at all.

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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/sago-fruit-custard/