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Saagu Bondibai – Tapioca Pudding

Cooking Method
Difficulty Intermediate
Prep Time: 30 min Cook Time: 10 min Rest Time: 30 min Total Time: 1 hr 10 mins
Servings 4
Best Season Suitable throughout the year

This tapioca pudding has definitely become one of my favorite desserts. I know that I say that at almost every post, but I can’t help it, South Asian food really is amazing and I was super impressed by this delicious, thick and flavorful pudding.

It is extremely easy to make and it contains key ingredients which give an amazing consistency and taste: condensed milk, cardamom and orange blossom water.

  • 500 milliliters milk
  • 100 tapioca pearls soaked in cold water for 30 minutes or sago (if using sago which is usually bigger in size, it will require more soaking, so soak it for 1h or 2h instead of half an hour)
  • 200 milliliters condensed milk
  • 1 teaspoon cardamom powder (or the seeds of 4 cardamom pods, crushed)
  • 1 tablespoon orange blossom water or rose water
  1. Add the strained tapioca pearls to a pan and add the milk. Bring them to a boil (while stirring constantly) and cook for further 5 minutes (while stirring).

  2. Add the cardamom powder, rose water and condensed milk at the end.

  3. Let it rest for 30 mins and serve warm OR you can refrigerate over night and serve cold.