Oh, the humble sago pearl—this tiny tapioca treasure is about to become your new kitchen obsession! Whether you’re craving creamy desserts, refreshing drinks, or hearty puddings, sago’s versatility shines in every dish. From quick weeknight treats to show-stopping party desserts, we’ve gathered 18 irresistible recipes that’ll have you reaching for that bag of pearls again and again. Ready to explore? Let’s dive into these delicious creations!
Sago Pudding with Coconut Milk
Zesty and comforting, this sago pudding with coconut milk is the tropical dessert you didn’t know you needed. You’ll love how the tiny pearls transform into a creamy, dreamy treat that’s perfect for cozy nights. It’s surprisingly simple to make and delivers restaurant-quality results right in your kitchen.
Ingredients
- 1 cup small pearl sago
- 4 cups filtered water
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup organic cane sugar
- 1/4 tsp fine sea salt
- 1 tsp pure vanilla extract
- Toasted coconut flakes for garnish
Instructions
- Rinse 1 cup small pearl sago under cold running water in a fine-mesh strainer until the water runs clear.
- Bring 4 cups filtered water to a rolling boil in a medium saucepan over high heat.
- Add the rinsed sago pearls to the boiling water while stirring continuously with a wooden spoon.
- Reduce heat to medium-low and simmer the sago for 15 minutes, stirring occasionally to prevent sticking.
- Cover the saucepan and remove it from the heat, then let the sago steam for 10 minutes until the pearls become translucent with tiny white centers.
- Drain the cooked sago through a fine-mesh strainer and rinse thoroughly with cold water to remove excess starch.
- Return the drained sago to the clean saucepan and add 1 can full-fat coconut milk, 1/2 cup organic cane sugar, and 1/4 tsp fine sea salt.
- Cook the mixture over medium heat for 5-7 minutes, stirring constantly until the sugar completely dissolves and the pudding thickens slightly.
- Remove the saucepan from the heat and stir in 1 tsp pure vanilla extract until fully incorporated.
- Divide the warm pudding among serving bowls and let cool to room temperature for 20 minutes.
- Cover the bowls with plastic wrap and refrigerate for at least 4 hours until completely chilled and set.
- Garnish each serving with toasted coconut flakes just before serving.
This pudding develops the most wonderful chewy texture with a silky coconut cream base that’s subtly sweet. The tiny sago pearls create delightful pops of texture against the smooth background. Try serving it with fresh mango slices or a drizzle of palm sugar syrup for an extra tropical twist.
Sago Pearl Soup with Chicken and Mushrooms
Zesty and comforting, this sago pearl soup brings together tender chicken and earthy mushrooms in a broth that’s pure comfort. You’ll love how the tiny pearls create this delightful texture that’s both surprising and familiar. It’s the kind of meal that feels fancy but comes together surprisingly easily in your own kitchen.
Ingredients
– 1 cup small pearl sago, rinsed and drained
– 1 lb boneless, skinless chicken thighs, cut into ½-inch cubes
– 8 oz fresh shiitake mushrooms, stems removed and caps sliced ¼-inch thick
– 2 tbsp clarified butter
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 6 cups homemade chicken stock
– 1 tsp fine sea salt
– ½ tsp freshly cracked black pepper
– 2 tbsp fresh chives, finely chopped
Instructions
1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering.
2. Add the diced onion and cook for 4-5 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for 30 seconds until aromatic but not browned.
4. Add the cubed chicken thighs and cook for 6-7 minutes, turning occasionally until lightly golden on all sides.
5. Incorporate the sliced shiitake mushrooms and cook for 3-4 minutes until they begin to release their moisture.
6. Pour in the chicken stock and bring to a gentle boil over high heat.
7. Reduce heat to maintain a steady simmer and cook uncovered for 15 minutes.
8. Add the rinsed sago pearls and simmer for 12-15 minutes, stirring occasionally to prevent sticking.
9. Season with fine sea salt and freshly cracked black pepper, adjusting to your preference.
10. Remove from heat and stir in the fresh chives just before serving.
Tip: Rinsing the sago pearls removes excess starch, preventing the soup from becoming too thick. The clarified butter provides a higher smoke point than regular butter, allowing for better browning without burning. Adding the chives at the end preserves their fresh, delicate flavor and vibrant green color.
The finished soup has this wonderful interplay of textures—the soft, slightly chewy sago pearls against the tender chicken and meaty mushrooms. Serve it with crusty artisan bread for dipping, or for an elegant presentation, garnish with additional fresh herbs and a drizzle of truffle oil.
Sago and Mango Dessert
When the summer heat hits its peak, you need something cool and tropical to beat it. This sago and mango dessert brings that perfect island vibe to your table with minimal effort. It’s the kind of refreshing treat that makes hot days feel like a vacation.
Ingredients
- 1 cup small pearl sago
- 4 cups filtered water
- 2 ripe Ataulfo mangoes, peeled and diced
- 1/2 cup organic cane sugar
- 1/4 cup fresh lime juice
- 1 (13.5 oz) can full-fat coconut milk, chilled
- 1/4 teaspoon fine sea salt
- Fresh mint sprigs for garnish
Instructions
- Bring 4 cups of filtered water to a rolling boil in a medium saucepan over high heat.
- Add 1 cup small pearl sago to the boiling water while stirring continuously with a wooden spoon to prevent clumping.
- Reduce heat to medium-low and simmer the sago for 15 minutes, stirring occasionally, until the pearls become translucent with small white centers.
- Remove the saucepan from heat, cover with a tight-fitting lid, and let the sago steam for 10 minutes to complete the cooking process.
- Drain the cooked sago through a fine-mesh sieve and rinse under cold running water for 2 minutes to remove excess starch and stop the cooking.
- Transfer the rinsed sago to a large mixing bowl and refrigerate for 30 minutes to chill completely.
- While the sago chills, combine 2 diced Ataulfo mangoes, 1/2 cup organic cane sugar, and 1/4 cup fresh lime juice in a blender pitcher.
- Blend the mango mixture on high speed for 45 seconds until completely smooth and frothy.
- Pour the mango puree through a fine-mesh strainer into a clean bowl, pressing with a rubber spatula to extract maximum pulp while removing any fibrous strands.
- Remove the chilled sago from refrigerator and pour the strained mango puree over it.
- Add 1 (13.5 oz) can chilled full-fat coconut milk and 1/4 teaspoon fine sea salt to the bowl.
- Gently fold all ingredients together with a silicone spatula for 1 minute until fully incorporated and evenly distributed.
- Divide the dessert among 6 serving glasses and refrigerate for at least 2 hours to allow flavors to meld and texture to set.
- Garnish each serving with fresh mint sprigs just before serving.
The silky coconut milk creates a luxurious base that lets the floral mango notes shine through, while the sago pearls provide delightful textural contrast. Serve it in clear glasses to showcase the beautiful layers, or top with toasted coconut flakes for extra crunch. This dessert tastes even better the next day as the flavors continue to develop and intensify.
Sago Kheer with Cardamom and Nuts
Mmm, you know those cozy evenings when you crave something sweet but not too heavy? This creamy sago kheer hits all the right notes—it’s like a warm hug in a bowl, with fragrant cardamom and crunchy nuts making it feel both comforting and special.
Ingredients
- 1/2 cup small pearl sago
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon freshly ground green cardamom powder
- 2 tablespoons ghee (clarified butter)
- 2 tablespoons raw cashews, roughly chopped
- 2 tablespoons raw almonds, thinly sliced
- 1 tablespoon golden raisins
- 1/4 teaspoon saffron threads, lightly crushed
Instructions
- Rinse 1/2 cup small pearl sago under cold running water until the water runs clear.
- Soak the rinsed sago in 1 cup cold water for 20 minutes to soften the pearls.
- Drain the sago completely using a fine-mesh strainer.
- Heat 4 cups whole milk in a heavy-bottomed saucepan over medium heat until it reaches a gentle simmer.
- Add the drained sago to the simmering milk, stirring continuously to prevent sticking.
- Cook the mixture for 15–18 minutes, stirring often, until the sago turns translucent and the milk thickens slightly.
- Stir in 1/2 cup granulated sugar until fully dissolved.
- Add 1/4 teaspoon freshly ground green cardamom powder and 1/4 teaspoon lightly crushed saffron threads, mixing well.
- Reduce heat to low and simmer for 5 more minutes, allowing the flavors to meld.
- Heat 2 tablespoons ghee in a small skillet over medium heat until shimmering.
- Add 2 tablespoons roughly chopped raw cashews and 2 tablespoons thinly sliced raw almonds, toasting for 2–3 minutes until golden brown.
- Stir in 1 tablespoon golden raisins and cook for 1 minute until plump.
- Pour the toasted nut mixture into the kheer, reserving 1 tablespoon for garnish.
- Remove the kheer from heat and let it cool for 10 minutes to thicken further.
Refreshingly creamy with pops of texture, this kheer balances the floral cardamom and saffron against the rich, toasted nuts. Serve it warm in small clay pots for an earthy touch, or chill it for a cool, pudding-like treat—either way, the silky sago and aromatic spices make it unforgettable.
Sago Pancakes with Honey Drizzle
Finally, imagine fluffy, pearl-studded pancakes that melt in your mouth. These sago pancakes are the cozy breakfast upgrade you didn’t know you needed. They’re surprisingly simple to whip up for a lazy weekend treat.
Ingredients
- 1 cup small pearl sago, soaked overnight and drained
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp fine sea salt
- 2 tbsp granulated sugar
- 1 ¼ cups whole milk, at room temperature
- 2 large pasture-raised eggs, lightly beaten
- 3 tbsp clarified butter, melted and cooled, plus extra for cooking
- ½ cup wildflower honey, for drizzling
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, fine sea salt, and granulated sugar until fully incorporated.
- Create a well in the center of the dry ingredients and pour in the whole milk, lightly beaten pasture-raised eggs, and 3 tablespoons of melted clarified butter.
- Gently fold the wet ingredients into the dry mixture using a rubber spatula until just combined; do not overmix to maintain a tender crumb.
- Fold the soaked and drained small pearl sago into the batter until evenly distributed, taking care not to break the pearls.
- Heat a non-stick skillet or griddle over medium heat (350°F) and lightly brush with additional clarified butter.
- Pour ¼ cup portions of batter onto the preheated surface, spacing them 2 inches apart to allow for spreading.
- Cook for 2–3 minutes, or until bubbles form on the surface and the edges appear set and lightly golden.
- Carefully flip each pancake using a thin-edged spatula and cook for an additional 1–2 minutes until the second side is golden brown and the center springs back when pressed.
- Transfer the cooked pancakes to a wire rack in a single layer to prevent sogginess while repeating with the remaining batter.
- Drizzle the warm pancakes generously with wildflower honey just before serving.
Velvety with a delightful chew from the sago pearls, these pancakes offer a subtle textural contrast to the airy crumb. The honey drizzle caramelizes slightly on the warm surface, enhancing the floral notes. For a creative twist, serve them stacked with sliced bananas and a sprinkle of toasted coconut for tropical flair.
Sago and Sweet Potato Balls
Wondering what to make when you’re craving something sweet but want to keep it wholesome? These sago and sweet potato balls are your answer. They’re chewy, subtly sweet, and perfect for satisfying that dessert craving without being overly indulgent.
Ingredients
- 1 cup small pearl sago
- 2 medium orange-fleshed sweet potatoes, baked until tender and flesh scooped out (about 1 ½ cups)
- ¼ cup granulated cane sugar
- 2 tablespoons unsalted butter, melted
- ½ teaspoon fine sea salt
- 4 cups filtered water
- 2 cups grapeseed oil for frying
- ¼ cup confectioners’ sugar for dusting
Instructions
- Place 1 cup small pearl sago in a medium bowl and cover with 4 cups filtered water; soak for 30 minutes until slightly softened.
- Drain the sago thoroughly through a fine-mesh sieve, pressing gently to remove excess water.
- In a large mixing bowl, combine 1 ½ cups baked sweet potato flesh, ¼ cup granulated cane sugar, 2 tablespoons melted unsalted butter, and ½ teaspoon fine sea salt; mash until smooth.
- Add the drained sago to the sweet potato mixture and stir until a cohesive dough forms. Tip: If the dough feels too sticky, chill it for 15 minutes to make shaping easier.
- Portion the dough into 1-inch balls, rolling each between your palms until smooth.
- Heat 2 cups grapeseed oil in a deep, heavy-bottomed pot to 350°F, using a deep-fry thermometer to monitor the temperature.
- Fry the balls in batches of 4–5 for 3–4 minutes, turning occasionally, until golden brown and puffed. Tip: Avoid overcrowding the pot to maintain an even fry and crisp exterior.
- Remove the balls with a slotted spoon and drain on a wire rack set over a baking sheet. Tip: Letting them drain on a rack prevents sogginess by allowing air to circulate.
- Dust the warm balls generously with ¼ cup confectioners’ sugar before serving.
For the best experience, enjoy these warm when the exterior is crisp and the inside remains delightfully chewy. Their natural sweetness pairs wonderfully with a drizzle of honey or a scoop of vanilla bean ice cream for an extra treat.
Sago Upma with Vegetables
Ever find yourself craving something different for breakfast? Sago upma with vegetables is that perfect cross between comforting and exciting. You get these delightful little pearls that soak up all the flavors while staying perfectly textured.
Ingredients
– 1 cup sago pearls, soaked and drained
– 2 tablespoons clarified butter
– 1 teaspoon black mustard seeds
– 1 teaspoon cumin seeds
– 2 dried red chilies, broken
– 10 fresh curry leaves
– 1 medium yellow onion, finely diced
– 1 cup mixed vegetables (carrots, green beans, peas), finely diced
– 1 tablespoon ginger-garlic paste
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 2 cups water, heated to 180°F
– 1 tablespoon fresh lime juice
– 2 tablespoons fresh cilantro, finely chopped
– Fine sea salt to season
Instructions
1. Heat clarified butter in a heavy-bottomed skillet over medium heat until it shimmers.
2. Add black mustard seeds and cook until they begin to pop, about 30 seconds.
3. Stir in cumin seeds and cook until fragrant, about 15 seconds.
4. Add broken dried red chilies and fresh curry leaves, sautéing until the leaves crisp slightly.
5. Add finely diced yellow onion and cook until translucent, about 3-4 minutes.
6. Mix in ginger-garlic paste and cook until the raw aroma disappears, about 1 minute.
7. Add finely diced mixed vegetables and cook until they begin to soften, about 4-5 minutes.
8. Sprinkle turmeric powder and red chili powder over the vegetables, stirring to coat evenly.
9. Add soaked and drained sago pearls to the skillet, stirring gently to combine with the spice mixture.
10. Pour in 2 cups of 180°F water gradually while stirring continuously to prevent clumping.
11. Reduce heat to low, cover the skillet, and simmer for 8-10 minutes until the sago pearls turn translucent.
12. Remove from heat and let rest covered for 2 minutes to allow the sago to absorb any remaining moisture.
13. Drizzle fresh lime juice over the upma and gently fluff with a fork.
14. Garnish with finely chopped fresh cilantro and season with fine sea salt.
During cooking, the sago pearls transform from opaque white to completely translucent, creating a beautiful jewel-like appearance. The final dish offers a delightful contrast between the soft, gelatinous pearls and the crisp-tender vegetables, with the clarified butter adding a rich, nutty undertone. Try serving it alongside coconut chutney or with a dollop of Greek yogurt for an extra layer of creaminess that complements the subtle spice notes perfectly.
Sago and Banana Fritters
Unexpectedly delightful and surprisingly simple, these sago and banana fritters might just become your new favorite sweet treat. You’ll love how the chewy pearls of sago pair with sweet, ripe bananas in a crispy golden shell. They’re perfect for using up those spotty bananas on your counter and make an impressive yet easy dessert.
Ingredients
- 1 cup small pearl sago, soaked and drained
- 2 large very ripe bananas, mashed to a smooth puree
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 large pasture-raised egg, lightly beaten
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- 4 cups peanut oil for frying
- 2 tablespoons confectioners’ sugar for dusting
Instructions
- Combine the soaked sago and mashed banana puree in a large mixing bowl until evenly distributed.
- Whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt in a separate bowl.
- Create a well in the center of the dry ingredients and pour in the lightly beaten egg, whole milk, and pure vanilla extract.
- Gently fold the wet ingredients into the dry mixture using a rubber spatula until just combined, being careful not to overmix.
- Fold the sago-banana mixture into the batter until fully incorporated.
- Heat 4 cups of peanut oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer to monitor temperature precisely.
- Drop tablespoon-sized portions of batter into the hot oil, working in batches of 4-5 fritters to avoid crowding the pot.
- Fry for 2-3 minutes until the bottoms turn golden brown, then flip each fritter using a spider strainer.
- Continue frying for another 2-3 minutes until uniformly golden brown and crispy on all sides.
- Transfer the cooked fritters to a wire rack set over a baking sheet to drain excess oil.
- Sift confectioners’ sugar over the warm fritters just before serving.
Each bite delivers a wonderful contrast between the crispy exterior and the soft, chewy interior studded with sago pearls. The natural sweetness of ripe bananas shines through without being overly sugary. Enjoy them warm with a scoop of vanilla bean ice cream or drizzle with caramel sauce for an extra indulgent treat.
Sago Payasam with Jaggery
Picture this: you’re craving something sweet but want to skip the refined sugar. This traditional Indian dessert swaps white sugar for rich, earthy jaggery and turns tiny tapioca pearls into a creamy, comforting pudding that feels both exotic and familiar.
Ingredients
- 1/2 cup small pearl tapioca
- 1 cup crushed organic jaggery
- 4 cups whole milk
- 1/4 cup golden raisins
- 2 tablespoons raw cashew pieces
- 1 tablespoon clarified butter
- 1/4 teaspoon freshly ground cardamom
- 1 pinch saffron threads
Instructions
- Rinse 1/2 cup small pearl tapioca under cold running water until water runs clear.
- Soak rinsed tapioca in 2 cups cold water for 30 minutes to hydrate pearls.
- Drain soaked tapioca completely using a fine-mesh strainer.
- Heat 4 cups whole milk in a heavy-bottomed saucepan over medium heat until it reaches 180°F.
- Add drained tapioca to the heated milk, stirring constantly with a wooden spoon.
- Reduce heat to low and simmer mixture for 25 minutes, stirring every 5 minutes to prevent sticking.
- Meanwhile, melt 1 tablespoon clarified butter in a small skillet over medium heat.
- Toast 2 tablespoons raw cashew pieces in clarified butter for 2 minutes until golden brown.
- Add 1/4 cup golden raisins to the skillet and sauté for 1 minute until plump.
- Strain 1 cup crushed organic jaggery through a fine-mesh sieve to remove impurities.
- Add strained jaggery to the simmering tapioca-milk mixture, stirring until completely dissolved.
- Stir in toasted cashews, plumped raisins, 1/4 teaspoon freshly ground cardamom, and 1 pinch saffron threads.
- Simmer for 5 additional minutes until the payasam thickens to coating consistency.
- Remove from heat and let rest for 15 minutes to allow flavors to meld.
What you get is this incredible texture where the tapioca pearls become translucent and tender while the milk transforms into a silky, aromatic base. The jaggery adds deep caramel notes that play beautifully against the floral cardamom and luxurious saffron. Try serving it warm in small clay pots for an authentic presentation, or chill it for a refreshing cold dessert that still feels richly satisfying.
Sago and Tapioca Pearl Pudding
Now, if you’re looking for a dessert that’s both comforting and intriguing, you’ve found it. This sago and tapioca pearl pudding delivers a delightful chewiness that’s surprisingly addictive, perfect for when you want something sweet but not too heavy. It’s the kind of treat that feels fancy but is actually straightforward to whip up in your own kitchen.
Ingredients
- 1/2 cup small pearl sago
- 1/4 cup small tapioca pearls
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1/4 cup unsweetened coconut cream
- 2 large pasture-raised eggs, lightly beaten
Instructions
- Combine the sago and tapioca pearls in a medium saucepan with 4 cups of cold water and soak for 30 minutes to hydrate.
- Drain the pearls thoroughly through a fine-mesh sieve, shaking to remove excess water.
- Return the drained pearls to the saucepan and add the whole milk, granulated sugar, and fine sea salt.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly with a wooden spoon to prevent sticking.
- Reduce the heat to low and cook for 15 minutes, stirring frequently, until the pearls turn translucent with tiny white centers.
- Whisk the lightly beaten pasture-raised eggs in a separate bowl, then slowly ladle 1/2 cup of the hot pudding mixture into the eggs while whisking continuously to temper them.
- Pour the tempered egg mixture back into the saucepan, stirring constantly to incorporate.
- Cook for 3 more minutes over low heat, stirring continuously, until the pudding thickens slightly and coats the back of a spoon.
- Remove the saucepan from the heat and stir in the pure vanilla extract and unsweetened coconut cream until fully combined.
- Divide the pudding among 4 serving bowls and press plastic wrap directly onto the surface of each to prevent a skin from forming.
- Refrigerate for at least 4 hours, or until completely chilled and set.
Expect a wonderfully textured dessert where the pearls provide a satisfying chew against the creamy, vanilla-kissed base. Each spoonful offers a subtle coconut undertone that pairs beautifully with fresh mango slices or a drizzle of palm sugar syrup. Enjoy it chilled for the best contrast between the cool pudding and the tender, gelatinous pearls.
Sago Idiyappam with Coconut Chutney
Gosh, you know those days when you want something comforting but not heavy? This delicate sago idiyappam with coconut chutney is exactly what you need—light, satisfying, and surprisingly simple to make once you get the technique down.
Ingredients
- 1 cup small pearl sago, soaked for 4 hours and drained
- 2 cups filtered water
- 1/2 teaspoon fine sea salt
- 1 cup freshly grated coconut
- 2 dried red chilies, stems removed
- 1 tablespoon chana dal, toasted
- 1/2 teaspoon whole cumin seeds
- 1/4 cup filtered water
- 1 tablespoon cold-pressed coconut oil
- 1/2 teaspoon black mustard seeds
- 6 fresh curry leaves
Instructions
- Steam the soaked sago in a bamboo steamer lined with cheesecloth for 15 minutes over medium heat until translucent.
- Transfer the steamed sago to a large mixing bowl while still warm.
- Knead the sago mixture for 3-4 minutes until it forms a smooth, pliable dough.
- Load the dough into an idiyappam press fitted with the fine-hole plate.
- Press the dough in circular motions onto greased idli plates, creating nest-like formations.
- Steam the pressed idiyappam for 8-10 minutes until glossy and firm to the touch.
- Combine grated coconut, dried red chilies, toasted chana dal, cumin seeds, and 1/4 cup water in a high-speed blender.
- Blend the chutney ingredients on high for 90 seconds until completely smooth and creamy.
- Transfer the blended chutney to a small serving bowl.
- Heat coconut oil in a tempering pan over medium heat until shimmering.
- Add black mustard seeds to the hot oil and cook for 30 seconds until they begin to pop.
- Immediately pour the tempered oil and spices over the prepared coconut chutney.
- Stir the chutney gently to incorporate the tempering.
Here’s what makes this combination special: the idiyappam has this wonderful chewy-yet-soft texture that pairs perfectly with the creamy, slightly spicy chutney. Try serving it alongside a simple vegetable kurma for a complete meal, or enjoy it as is for a light breakfast that won’t weigh you down.
Sago and Coconut Ladoo
Looking for a dessert that feels both exotic and comforting? These sago and coconut ladoos deliver that perfect chewy texture with tropical flair. You’ll love how simple they come together for impressive results.
Ingredients
- 1 cup small pearl sago
- 1 cup full-fat coconut milk
- ½ cup granulated sugar
- ¼ cup clarified butter (ghee)
- 1 cup unsweetened desiccated coconut, divided
- ¼ teaspoon fine sea salt
- ½ teaspoon pure vanilla extract
- 2 tablespoons raw pistachios, finely chopped
Instructions
- Rinse 1 cup small pearl sago under cold running water until water runs clear to remove excess starch.
- Combine rinsed sago with 1 cup full-fat coconut milk in a heavy-bottomed saucepan and let soak for 30 minutes to hydrate.
- Place saucepan over medium heat and bring mixture to a gentle simmer, stirring constantly with a wooden spoon.
- Reduce heat to low and continue cooking for 12-15 minutes, stirring frequently, until sago becomes translucent with minimal white centers.
- Add ½ cup granulated sugar, ¼ cup clarified butter, and ¼ teaspoon fine sea salt, stirring continuously until sugar completely dissolves.
- Mix in ¾ cup unsweetened desiccated coconut and cook for 3-4 minutes until mixture thickens and pulls away from pan sides.
- Remove from heat and stir in ½ teaspoon pure vanilla extract, then transfer mixture to a shallow bowl to cool completely to room temperature.
- Lightly grease your palms with additional clarified butter to prevent sticking when shaping the ladoos.
- Portion approximately 1 tablespoon of cooled mixture and roll between palms to form smooth, round balls about 1-inch in diameter.
- Combine remaining ¼ cup unsweetened desiccated coconut with 2 tablespoons finely chopped raw pistachios in a small bowl for coating.
- Roll each shaped ladoo in the coconut-pistachio mixture until evenly coated on all surfaces.
- Arrange finished ladoos on a parchment-lined tray and refrigerate for at least 1 hour to firm up before serving.
These ladoos have a delightful chew from the sago pearls that contrasts beautifully with the coconut’s subtle crunch. The clarified butter adds a rich, nutty depth that balances the sweetness perfectly. Try serving them alongside strong coffee or chai for an elegant dessert pairing that highlights their tropical notes.
Sago and Chocolate Mousse
Craving something that feels both nostalgic and sophisticated? This sago and chocolate mousse combines chewy tapioca pearls with rich, airy chocolate for a dessert that’s surprisingly easy to pull off. You’ll love how the textures play together in every spoonful.
Ingredients
- 1/2 cup small pearl tapioca
- 2 cups whole milk
- 1/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 6 ounces high-quality dark chocolate (70% cacao), finely chopped
- 3 large pasture-raised eggs, separated
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Combine tapioca pearls, whole milk, granulated sugar, and fine sea salt in a medium saucepan.
- Soak the mixture at room temperature for 30 minutes to hydrate the tapioca pearls.
- Place the saucepan over medium-low heat and bring to a gentle simmer, stirring constantly with a wooden spoon.
- Reduce heat to low and cook for 15 minutes, stirring frequently, until tapioca pearls become translucent with tiny white centers.
- Remove from heat and stir in finely chopped dark chocolate until completely melted and incorporated.
- Transfer the chocolate-tapioca mixture to a large bowl and let cool to room temperature, about 25 minutes.
- In a separate bowl, whip heavy cream with confectioners’ sugar and pure vanilla extract until soft peaks form.
- Gently fold the whipped cream into the cooled chocolate-tapioca mixture until no white streaks remain.
- In another clean bowl, whip egg whites until stiff peaks form, about 3-4 minutes with an electric mixer.
- Fold the whipped egg whites into the mousse mixture in two additions, being careful not to deflate the air bubbles.
- Divide the mousse among six serving glasses and refrigerate for at least 4 hours, or until set.
Let the mousse chill completely before serving—this allows the flavors to meld and the texture to firm up perfectly. The final dessert offers a wonderful contrast between the silky chocolate base and the satisfying chew of the tapioca pearls. Layer it with fresh berries or crushed amaretti cookies for extra texture and flavor complexity.
Sago and Pineapple Kesari
Sometimes you stumble upon a dessert that feels both comforting and exotic, and this Sago and Pineapple Kesari is exactly that. You get the creamy texture of sago pearls paired with sweet, tangy pineapple chunks, all cooked together in a fragrant, ghee-rich semolina base that’s spiced just right with cardamom. It’s the kind of treat that’s perfect for a cozy weekend or when you want to impress without too much fuss.
Ingredients
- 1/2 cup fine semolina
- 1/4 cup small pearl sago
- 1 cup fresh pineapple, finely diced
- 3/4 cup granulated sugar
- 1/4 cup clarified butter (ghee)
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon saffron threads, lightly crushed
- 2 cups filtered water
- 1 tablespoon raw cashews, roughly chopped
- 1 tablespoon golden raisins
Instructions
- Place the sago pearls in a medium bowl and cover with 1 cup of filtered water; soak for 20 minutes until slightly softened, then drain thoroughly using a fine-mesh strainer.
- Heat a heavy-bottomed skillet over medium heat and add the clarified butter, swirling to coat the surface evenly.
- Add the chopped cashews and raisins to the skillet and toast for 2–3 minutes, stirring constantly, until the cashews turn golden-brown and the raisins plump up.
- Tip: Toasting the nuts and raisins in ghee first enhances their flavor and adds a rich aroma to the dish.
- Add the fine semolina to the skillet and roast for 4–5 minutes, stirring continuously, until it turns fragrant and light golden in color.
- Stir in the drained sago pearls and cook for another 2 minutes, ensuring they are well-coated with the ghee and semolina mixture.
- Pour in the remaining 1 cup of filtered water and bring the mixture to a gentle boil over medium-high heat, stirring occasionally to prevent sticking.
- Reduce the heat to low, cover the skillet, and simmer for 8–10 minutes until the sago pearls become translucent and the water is fully absorbed.
- Tip: Keep the heat low and cover the skillet to allow the sago to cook evenly without becoming gummy.
- Add the finely diced pineapple and granulated sugar, stirring continuously until the sugar dissolves completely and the mixture thickens, about 3–4 minutes.
- Sprinkle in the ground cardamom and crushed saffron threads, mixing well to distribute the spices evenly throughout the kesari.
- Cook for another 2–3 minutes, stirring constantly, until the mixture pulls away from the sides of the skillet and forms a soft, cohesive mass.
- Tip: For an extra aromatic touch, lightly toast the saffron threads in a dry pan for 30 seconds before crushing to release their full flavor.
- Remove the skillet from the heat and let the kesari rest, covered, for 5 minutes to allow the flavors to meld.
Each spoonful offers a delightful contrast—the soft, gelatinous sago pearls against the juicy bursts of pineapple, all wrapped in the warm, buttery fragrance of cardamom and saffron. Serve it warm in small bowls garnished with extra toasted cashews, or chill it briefly for a firmer texture that holds its shape when sliced. Either way, it’s a dessert that feels both nostalgic and new, perfect for sharing over conversation or savoring quietly with a cup of chai.
Sago and Peanut Chikki
Often you find yourself craving something that’s both nostalgic and new, something with that perfect balance of sweet and nutty that just hits the spot. This sago and peanut chikki is exactly that—a delightful, crunchy Indian sweet that’s surprisingly simple to make at home. You’ll love how the tiny pearls of sago add a unique, delicate crunch alongside the hearty roasted peanuts.
Ingredients
- 1 cup small pearl sago
- 1 cup raw, shelled peanuts
- 1 cup granulated sugar
- 1/4 cup clarified butter (ghee)
- 1/4 teaspoon fine sea salt
Instructions
- Line an 8×8-inch baking pan with parchment paper and set it aside.
- Heat a large, heavy-bottomed skillet over medium heat for 2 minutes until evenly warm.
- Add the raw, shelled peanuts to the dry skillet and toast for 5-7 minutes, stirring constantly with a wooden spatula, until they are fragrant and their skins begin to darken slightly.
- Transfer the toasted peanuts to a clean kitchen towel, rub them vigorously to remove most of the skins, then roughly chop them into small pieces.
- In the same skillet, melt the clarified butter over medium heat, then add the small pearl sago.
- Toast the sago for 4-5 minutes, stirring continuously, until the pearls turn translucent and emit a light, nutty aroma.
- Add the granulated sugar and fine sea salt to the skillet, stirring constantly to combine with the sago.
- Cook the sugar mixture for 3-4 minutes until it melts completely and forms a light golden syrup that coats the sago evenly.
- Quickly fold in the chopped toasted peanuts until they are fully incorporated into the syrup.
- Immediately transfer the hot mixture to the prepared baking pan, spreading it into an even layer about 1/2-inch thick.
- Using a lightly oiled rolling pin or the bottom of a flat glass, firmly press the mixture to compact it and create a smooth surface.
- While the mixture is still warm but firm enough to handle, score it into 1-inch squares or diamond shapes with a sharp, oiled knife.
- Allow the chikki to cool completely at room temperature for 45-60 minutes until hardened and crisp.
- Once fully set, break the chikki along the scored lines into individual pieces.
After cooling, you’ll be rewarded with pieces that are wonderfully crisp and shatter with a satisfying snap. The flavor is a beautiful harmony of caramelized sugar, toasty peanuts, and the unique, delicate crunch of the sago pearls. Try serving these alongside a cup of masala chai for an authentic treat, or crumble them over vanilla ice cream for a modern dessert twist.
Sago and Carrot Halwa
Sometimes you stumble upon a dessert that feels both comforting and exotic at the same time. This sago and carrot halwa is exactly that—a creamy, jewel-toned treat that’s surprisingly simple to make at home. You’ll love how the tiny pearls of sago transform into a luscious pudding with sweet, earthy carrots.
Ingredients
- 1 cup fine-grated organic carrots
- 1/2 cup small pearl sago
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup clarified butter (ghee)
- 1/4 cup raw cashews, roughly chopped
- 1/4 cup golden raisins
- 1/2 teaspoon ground cardamom
- 1 pinch of saffron threads, crushed
Instructions
- Rinse the sago pearls under cold running water until the water runs clear to remove excess starch.
- Soak the rinsed sago in 2 cups of cold water for exactly 30 minutes, which prevents them from sticking during cooking.
- Heat the clarified butter in a heavy-bottomed saucepan over medium heat until shimmering.
- Add the chopped cashews and sauté for 2-3 minutes until golden brown and fragrant.
- Stir in the golden raisins and cook for 1 minute until they plump up slightly.
- Add the fine-grated carrots and cook for 8-10 minutes, stirring frequently, until they soften and release their moisture.
- Drain the soaked sago thoroughly and add it to the carrot mixture.
- Pour in the whole milk and bring the mixture to a gentle boil over medium-high heat.
- Reduce the heat to low and simmer for 25-30 minutes, stirring every 5 minutes to prevent sticking, until the sago becomes translucent and the milk reduces by half.
- Sprinkle in the granulated sugar, crushed saffron threads, and ground cardamom.
- Continue cooking for another 10-12 minutes over low heat, stirring constantly, until the halwa thickens and pulls away from the sides of the pan.
- Remove from heat and let rest for 5 minutes to allow the flavors to meld.
Each spoonful delivers a wonderful contrast between the soft, gelatinous sago and the tender shreds of carrot. The aromatic cardamom and saffron create a warm, floral fragrance that makes this dessert feel truly special. Enjoy it warm with a scoop of vanilla ice cream, or chill it for a refreshing, pudding-like treat that’s perfect for any season.
Sago and Almond Milk Porridge
Diving into a warm bowl of comfort food doesn’t have to mean heavy ingredients or complicated prep. You’ll love how this creamy, dreamy porridge comes together with just a handful of pantry staples, giving you that cozy morning feeling in minutes.
Ingredients
- 1/2 cup small pearl sago
- 3 cups cold-filtered water
- 1 1/2 cups unsweetened almond milk
- 1/4 cup pure maple syrup
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon pure vanilla extract
- 1/4 cup toasted slivered almonds
- 1 tablespoon cold-pressed coconut oil
Instructions
- Rinse 1/2 cup small pearl sago under cold running water in a fine-mesh strainer for 30 seconds to remove excess starch, which prevents clumping.
- Combine the rinsed sago with 3 cups cold-filtered water in a medium heavy-bottomed saucepan.
- Bring the mixture to a rolling boil over high heat, stirring continuously with a wooden spoon for 1 minute to ensure even hydration.
- Reduce the heat to low and cover the saucepan, simmering for 12 minutes until the sago pearls become translucent with tiny white centers.
- Stir in 1 1/2 cups unsweetened almond milk, 1/4 cup pure maple syrup, and 1/4 teaspoon fine sea salt until fully incorporated.
- Continue cooking uncovered over low heat for 4 minutes, stirring frequently until the porridge thickens to a creamy, pudding-like consistency.
- Remove the saucepan from heat and stir in 1/2 teaspoon pure vanilla extract and 1 tablespoon cold-pressed coconut oil until glossy and smooth.
- Toast 1/4 cup slivered almonds in a dry skillet over medium heat for 3-4 minutes, shaking the pan constantly until golden brown and fragrant.
- Ladle the porridge into bowls and garnish generously with the toasted slivered almonds.
You’ll notice the porridge has a uniquely silky texture with a subtle chew from the translucent sago pearls. The toasted almonds add a delightful crunch against the creamy vanilla-infused base, making it perfect layered with fresh berries or a drizzle of extra maple syrup for a decadent breakfast treat.
Sago and Jackfruit Payasam
Haven’t you been craving something that feels both comforting and exotic? This sago and jackfruit payasam brings tropical sweetness to your table in the most satisfying way. You’ll love how the chewy pearls soak up all that creamy coconut goodness.
Ingredients
- ½ cup small pearl sago
- 1 cup fresh jackfruit, finely chopped
- 4 cups full-fat coconut milk
- ¾ cup organic cane sugar
- 3 green cardamom pods, seeds removed and finely ground
- 2 tablespoons clarified butter
- 2 tablespoons raw cashews, roughly chopped
- 1 tablespoon golden raisins
- ⅛ teaspoon fine sea salt
Instructions
- Rinse the sago pearls under cold running water until the water runs clear, about 1 minute.
- Bring 4 cups of water to a rolling boil in a heavy-bottomed saucepan over high heat.
- Add the rinsed sago pearls to the boiling water and reduce heat to medium.
- Simmer the sago for 12-15 minutes, stirring occasionally, until the pearls become translucent with tiny white centers.
- Drain the sago through a fine-mesh sieve and rinse immediately with cold water to stop the cooking process.
- Heat clarified butter in a large saucepan over medium heat until shimmering but not smoking.
- Add chopped cashews and toast for 2-3 minutes until golden brown, stirring constantly to prevent burning.
- Add golden raisins and cook for 30 seconds until they plump up slightly.
- Transfer the toasted cashews and raisins to a small bowl using a slotted spoon, reserving the butter in the pan.
- Add the finely chopped jackfruit to the remaining butter and sauté for 3-4 minutes until fragrant and slightly softened.
- Pour in the coconut milk and bring to a gentle simmer over medium-low heat, stirring occasionally.
- Add the organic cane sugar, ground cardamom, and fine sea salt, stirring until the sugar completely dissolves.
- Gently fold in the cooked sago pearls and simmer for 5 minutes to allow flavors to meld.
- Remove from heat and let the payasam rest for 10 minutes to thicken slightly.
- Garnish with the reserved toasted cashews and raisins just before serving.
Velvety coconut milk creates the most luxurious base for those chewy sago pearls to dance in. The jackfruit adds these wonderful caramelized notes that play beautifully against the cardamom’s warmth. Try serving it slightly warm with a scoop of vanilla bean ice cream for an unexpected dessert twist that’ll have everyone asking for seconds.
Summary
Ready to explore the wonderful world of sago? These 18 delicious recipes prove just how versatile this humble ingredient can be for any occasion. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share your cooking adventures by pinning this article on Pinterest!
