Tapioca Pudding




15 min


Tapioca Pudding

 A fancy name and look for the good old Tapioca/Sago/Sabudana Kheer can tempt even the fussiest of eaters. Addition of fruits and Rose syrup transforms the humble kheer into a decadent exotic dessert.

Additive free fresh cow milk from Sarda farms enriches the taste of the Tapioca pudding.



  • 1 cup ‏small Tapioca pearls (Sago/Sabudana)
  • 2-2 ½ cups ‏Sarda Farms milk (or as required)
  • ¼ cup ‏sugar (or jaggery)
  • 2-3 tablespoons ‏rose syrup
  • 1 cup ‏fresh fruits chopped (or as required)
  • ‏Few rose petals for garnish (optional)


Rinse and soak the tapioca pearls in 1 cup water for minimum 2 hours.

In a saucepan cook together 2 cups of milk, sugar and the soaked tapioca pearls on low heat.

Stir in between to avoid the mixture from sticking to the bottom.

Cook till the pudding thickens and the sago pearls become transparent (about 10-12 minutes)

Take it off the heat and cool. The pudding will thicken as it cools.

Refrigerate for about an hour.

If the pudding thickens too much add a few tablespoons milk and stir to get it to a droppind consistency.

To serve:

Place 1-2 teaspoons of the chopped fruits in individual serving bowls/glasses. (optional step. You can just top the pudding with fruits)

Spoon in the pudding over the fruits.

Drizzle some rose syrup over it and top it again with fruits.

Note: Add 1-2 drops of Rose essence in the tapioca pudding for an enhanced rose flavour.


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