Pouding au sagou au curcuma, à la pistache et à la cannelle
By: Agi Kaja
Oubliez les sachets de desserts instantanés. Ce pudding au sagou est élaboré à partir d'ingrédients entiers pour une source d'énergie à libération lente. Nous avons ajouté du curcuma et de la cannelle pour soutenir votre biologie et stabiliser la glycémie. Surmonté du croquant des pistaches, c'est un délice parfumé et biodisponible, un véritable pudding pour un intestin heureux.
Sago Pudding with Turmeric, Pistachio & Cinnamon
Transform your pantry staples with this Spiced Sago Pearls recipe—a warming, gluten-free delight that celebrates real texture and honest ingredients. Moving away from the "tacky" additives found in processed puddings, we use Aromatic Spices like cardamom and cinnamon to create a Non-UPF treat with total ingredient integrity.
Ingredients
- 100g sago pearls
- 600 ml milk or coconut milk
- 40–50g sugar
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- 20g pistachios, chopped
- 1 tsp vanilla extract
- Pinch of salt
- Optional fruit topping: figs, mango, pomegranate, banana, berries, or papaya
Directions
- Rinse the sago pearls. Soak in water for 30 minutes, then drain.
- In a saucepan, bring the milk to a gentle boil. Add the soaked sago, stirring often so it doesn’t stick. Cook on low heat for 10–12 minutes, until the pearls turn mostly translucent.
- Stir in turmeric, cinnamon, sugar, vanilla and a pinch of salt. Cook for another 2–3 minutes until creamy.
- Spoon into bowls, top with chopped pistachios and fruit, and dust with extra cinnamon.
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