We love Saagu Bondibai and we also love Thai style Sago Pudding. So we thought we’d make something that would fall in between.
1 cup sago
6 cups water
¼ cup coconut milk
¼ cup sugar
½ cup sweetened condensed milk
6 cardamom pods
3 inch piece cinnamon
3 inch piece raanbaa leaf
1 ½ tbsp. rosewater
Bring the water to a boil in a large pot.
Add the sago
Boil until the sago becomes transparent. For us this took around 12 minutes.
Drain and rinse the sago.
Put the sago back in the pot along with sugar, coconut milk, raanbaa leaf, cardamom pods and cinnamon. We did give the pot a quick wash, and also, do remember to snip off the ends of the cardamom pods.
With the lid on, bring the contents to a boil again and once it reaches the boiling point, bring down the heat to medium and keep cooking until the mixture has lost most of the water content. For us it took around 10 minutes. Remember to give it a stir now and then.
Add the condensed milk and rosewater and cook for an additional 2 minutes.