Sago Custard Jelly shot is a comforting dessert made with custard and sago and then layered with flavored jelly in shot glasses which is served chilled.
Sago Custard is a slightly different version of a Sabudana Kheer. You really do not have to make the custard from scratch, instead just use the ready-made custard powder. I make this more often during Ramadan as an iftar dish, which turns out to be a healthy dessert with lots of sabudana in it. I have even added two flavors of jelly to it to make the custard more flavorful. If you wish you can even add fresh fruits and nuts of your choice. When you crave for a simple and comforting dessert even if there is no guest, you can treat yourself to this Sago Custard & Jelly Shots.
Another tip I would like to highlight with this dessert is that instead of setting it in a large serving dish, you can set the dessert in small shot glasses which are see-through and disposable. This tip can be practical when you have a large number of guests and you will save yourself from the chore of washing too many individual serving bowls and the big serving dish.
I hope you are enjoying all my recipes in my 31 Day Blogging Challenge. Comment and let me know the feedback and also I welcome suggestions from you in this regard.
Sago Custard & Jelly Shots
A simple and comforting dessert made with custard and sago and then layered with flavored jelly in shot glasses which is served chilled.
Ingredients
- 500 ml full-fat milk
- ¼ cup sago washed & soaked for 2 hours
- 2 tablespoon custard powder
- ½ cup sugar
- 1 packet strawberry jelly
- 1 packet pineapple jelly
- ¼ cup cold milk
Instructions
- Soak sago or sabudana with 1/4 cup water for 2 hours.
- Prepare strawberry jelly and pour into shot glasses when slightly cooled. Refrigerate the shot glasses until the jelly is set. Prepare pineapple jelly according to the instruction on the box and set it in a flat container for 2 hours in the refrigerator. Cut the jelly into small cubes and keep it chilled.
- Heat a saucepan and bring the milk to a slow boil. Once it starts to boil add sugar and sago. Discard the water.
- Cook sago with milk for 15 minutes or until it puffs and turns transparent.
- Mix together 1/4 cup cold milk and 2 tablespoon custard powder. Add this mixture to the boiling milk.
- Cook on low heat and keep stirring until the custard thickens, this will take about 5 to 7 minutes.
- Remove from heat and let the custard cool down slightly (should not be too hot).
- Pour the sago custard into the shot glasses. Top each glass with pineapple jelly cubes and set the dessert for 2 or 3 hours until chilled.
- You can also add chopped banana, strawberry, apple, and your choice of nuts.
Notes
You can also add chopped banana, strawberry, apple and your choice of nuts.
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
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