Jackfruit Sago Pudding | Jackfruit pudding | Kathal sabudana Pudding | How to make no bake eggless pudding with jackfruit and sabudana with step by step instructions

Vegan and gluten free Jackfruit Sago Pudding | Jackfruit pudding is delicious combination of jackfruit, sago pearls, dessicated coconut and almond milk.

It’s a gorgeously layered dessert that’s surprisingly easy to make and no bake.

Jackfruit Sago Pudding | Jackfruit pudding, a delicious dessert

Come rains and fruit markets are flooded with mangoes and jackfruit. This year I tried my hands on quite a few recipes with mangoes like Mango salsa, Mango Frooti and Mango barfi/mithai.

In other words you can say, it was a mango-licious summer for all of us.

Now coming back to Jackfruit, though I love to eat it just like that or make Jackfruit idli and Jackfruit shahi kofta curry sometimes.

While searching some unique recipes that uses jackfruit, I came accross this on Pinterest and the very moment decided to give it a go.

Moreover, this recipe calls for almond milk so I was more than happy to use homemade almond milk recipe once again which I have shared earlier for making Golden milk/Haldi wala dhoodh.

To make Fresh Almond milk at Home :

Take 15 almonds and soak in bowl of water overnight. Drain the water next morning.

Add these soaked and peeled almonds in a blender. Blend with half cup of water, until creamy and smooth.

If required add more water to adjust the consistency. Your fresh almond milk is ready to use.

This milk stays good up to few days in the fridge. Store in glass bottle if any leftovers.

Do check out the delicious Dessert recipes collection and let me know your feedback in the comments section.

Step by step instructions to make Jackfruit Sago Pudding | Jackfruit pudding

Cook Sabudana/Sago pearls

To begin with soak sabudana/sago in water for about 15 minutes. Drain and discard the water. Keep is aside.

Meanwhile in a thick bottom pan heat water. Add soaked Sabudana and organic white sugar.

Continue to stir and cook for about 10 minutes or until the sabudana become transparent. Add some water to adjust the consistency if it turns thick.

Simmer for a while, switch off the stove and let it cool. Once cooled add this to almond milk.

Puree the jackfruit

In the meantime, clean and wash the jackfruit.

Puree in a blender until creamy. Set aside.

To assemble :

In a glass, first spoon some cooked  sabudana mixture at the bottom. Next, layer some jackfruit, then sabudana again.

Refrigerate this at least for an hour.
Before serving, top it with a teaspoon of organic jaggery powder and desiccated  coconut.

Notes

1. If fresh jackfruit isn’t available, you may use preserved one.

2. For this recipe, I have used homemade almond milk, however you can use store bought.

3. Adjust the sweetness of this dessert according to your preference.

Recipe Card

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Jackfruit Sago Pudding | Jackfruit pudding

Vegan and gluten free Jackfruit Sago Pudding | Jackfruit pudding is delicious combination of jackfruit, sago pearls, fresh coconut and almond milk. It's a gorgeously layered dessert that's surprisingly easy to make.

Prep Time15 minutes mins

Cook Time15 minutes mins

Course: Desserts

Cuisine: International

Keyword: egg free Pudding, jackfruit pudding, jackfruit sago trifle pudding

Servings: 2

Author: Lata Lala

Ingredients

• 100 grams Jackfruit fresh/canned (ripe)
• 35 grams sabudana/sago
• 350 ml water
• 20 grams organic white sugar
• 2/3 cup almond milk + more for adjustment if needed
• 1 tbsp organic jaggery powder
• 1 tbsp desiccated Coconut

Instructions

Cook Sabudana

• To begin with soak sabudana/sago in water for about 15 minutes. Drain and discard the water. Keep is aside.
• Meanwhile in a thick bottom pan heat water. Add soaked Sabudana and white sugar.
• Continue to stir and cook for about 10 minutes or until the sabudana become transparent. Add some water to adjust the consistency if it turns thick.
• Simmer for a while, switch off the stove and let it cool. Once cooled add this to almond milk.

Puree the jackfruit

• In the meantime, clean and wash the ripe jackfruit. Puree in a blender  until creamy. Set aside.

To assemble :

• In a glass, first spoon some cooked  sabudana mixture at the bottom. Next, layer some jackfruit, then sabudana again.
• Refrigerate this at least for an hour.
• Before serving, top it with a teaspoon of organic jaggery powder and desiccated coconut.

Notes

1. If fresh jackfruit isn't available, you may use preserved one.

2. For this recipe, I have used homemade almond milk, however you can use store bought.

3. Adjust the sweetness of this dessert according to your preference.

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