Carrot Sago Pudding | Foodomania

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Carrot Sago Pudding

Sep 14, 2012         2 comments.

Today on my Cooking with Kin series, I have someone who is a Food Blogger. She has been a source of inspiration for all us amateur bloggers! 🙂 One can spend hours just ogling at her food photographs. I still wouldn’t forget “improve the font or nobody’s gonna read it!” email she sent me. 🙂 It was the first constructive advice anybody had ever given me and boy! did I cash in on that! 😀 She is one multifaceted lady; what with her job, the kids, the blog AND the herculean task of hosting so many events! She is the founder of the very popular Blog Hop Wednesdays & Let’s Cook Series.  – Yes folks, its Radhika, from Tickling Palates!!! *Drumrolls* Over to Radhi..When Kavi asked me to do a guest post in her space, I was so delighted, as the name she had given to this series was “Cooking with Kin”. It is always nice to do something special for your friends.

I had this kheer at my SIL’s place when I went to visit my In-Laws during Pongal last month. She had seen this in some TV show and it tasted awesome. So I chose to do the kheer my way keeping the basic spicing up part as it is. It came out very well and the kids kept asking for more. Now off to the recipe…
Spiced up Carrot Sago Kheer Recipe
You’ll need:
Grated Carrot – ¼ cup
Sago – ¼ cup
Milk – 1 ltr
Sugar – ½ to ¾ cup
Water – ½ cup
Cashew nuts – 2 tbsp
Ghee – 3 tbsp
Cinnamon – less than ¼ inch stick (optional)
Clove – 1
Cardamom – 1
  1. Heat 1 tbsp of ghee in a pan. Add broken cashew nuts and roast till they are golden brown in color. Drain and keep aside.
  2. In the same pan add the remaining ghee and add the clove and cinnamon. Sauté for a few seconds. Add the sago and sauté over low flame till they start puffing up.
  3. Now add the water and bring it to a boil. Simmer the flame and continue to cook for 7-10 min stirring in between till the sago is completely cooked. Add more warm water if you find it becoming dry. Find and discard the clove and cinnamon.
  4. Pour the milk and the grated carrot and continue to cook for 10-12 min. You will see the milk thickening slightly.
  5. Add the sugar, powdered cardamom and mix gently. Simmer for 4-5 mins. Finally mix in roasted cashew nuts. Serve hot or chilled.

  • You can see a lovely orange hue from the carrots without adding any saffron.
  • You can also cook the carrots separately. Mash them and add the pulp if you want to quicken the cooking process and save time.
  • You can also use vermicelli in the place of sago.
  • If you want to save more time, reduce the quantity of milk and sugar and add ¼ cup of condensed milk. This will not only thicken the kheer but also lend a good taste.
  • You can add a pinch of cinnamon powder along with the cardamom powder instead of using cinnamon stick in the beginning.
  • Tastes better and great when served chilled

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