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Coconut Sago Pudding With Kuttu Cookie Crumb & Mascarpone Bloom Recipe
How to make Coconut Sago Pudding With Kuttu Cookie Crumb & Mascarpone Bloom
About Coconut Sago Pudding With Kuttu Cookie Crumb & Mascarpone Bloom Recipe: A Navratra special dessert recipe, this has the goodness of coconut sago pudding topped over crunchy cookie crumb and dressed with thick and frozen dollop of mascarpone.
- Total Cook Time1 hr 45 mins
- Prep Time 35 mins
- Cook Time1 hr 10 mins
- Recipe Servings2
Ingredients of Coconut Sago Pudding With Kuttu Cookie Crumb & Mascarpone Bloom
- For coconut sago pudding:
- 100 gms sago
- 150 ml coconut
- 90 gms sugar
- 75 ml water
- For kuttu cookie:
- 130 gms kuttu flour
- 100 gms butter
- 60 gms breakfast sugar
- For crumb:
- 240 gms cookie
- 50 gms butter
- For mascarpone bloom:
- 50 gms mascarpone cream
- 50 gms whip cream
How to Make Coconut Sago Pudding With Kuttu Cookie Crumb & Mascarpone BloomHideShow Media
Prepare coconut sago pudding:
Soak sago for 30 minutes. Drain well.
Heat water in a deep pan, add palm sugar and let it come to boil.
Add sago, cook for another 5 minutes.
Now add coconut milk and cook till sago is cooked (soft) yet holds the shape.
Pour the mix in a deep tray and cool.
Allow it to set and chill.
Prepare kuttu cookies:
Cream butter and sugar together till light and fluffy.
Fold in flour gradually.
Divide into six equal portions.
Give desired shape and bake in oven at 180* Celsius for 15- 20 minutes.
When done let them cool.
When cookies are done crumb them to sand like texture.
Rub in soft butter.
Line in round mould and bake again for 5 minutes.
Cool and keep aside.
Prepare mascarpone bloom:
Mix together mascarpone and whip cream.
Whisk till light and fluffy.
Work out a dollop and freeze.
Take out and top with fine cookie crumb.
Sprinkle with icing sugar.
Arrange cookie crumb on a plate, top with sago pudding.
And top with mascarpone bloom.