Preparation time: 40 minutes
1 cup Saggu biyyam or sago or tapioca
1/2 cup coconut milk
2 cups milk
3/4 Cup sugar(adjust as per sweetness desired)
1/2 teaspoon of ghee or butter
1/4 cup of cashews broken to small pieces
1/4 cup of slivered almonds and raisins
1/2 cup mango pulp
1/2 cup chopped fresh mango
1. In a medium saucepan, cook tapioca in 3 quarts of boiling water until the tapioca becomes transparent.Alternatively you can soak the tapioca in water overnight to speed up the cooking time.
2. Pour through a strainer and run it through cold water.
3. In another medium saucepan heat the ghee and roast the cashews, almonds and raisins until slightly brown.
4.Pour the coconut milk,sugar and milk and stir.
5.Add the mango pulp and stir.
6.When it comes to a slight boil add the drained tapioca into the mixture. Stir for 1-2 minutes and turn off the stove.
7. Let it cool and put it in the refrigerator.Top with fresh mango fruit and serve.
This recipe makes a pudding of flowing consistency, if you deserve a firmer pudding you can add gelatin or agar agar or only half cook the tapioca in the water and cook the remaining in milk before adding sugar.