Sabudana Chocolate Pudding

Ingredients

• Moti sago – ½ cup
• Water – 2 cups
• Milk – 2½ cups
• Cocoa powder – 3 tbsp
• Sugar – ½ cup, or to taste
• Dark chocolate – 50 g, chopped, optional
• Vanilla – ½ tsp
• Salt – a tiny pinch

Method

1. Rinse the sago and cook in 2 cups water over low to medium-low heat until completely soft, stirring often.
2. Add 2 cups milk and simmer 5 minutes.
3. Whisk cocoa with the remaining ½ cup milk until lump-free, then stir it into the pan.
4. Add sugar and a tiny pinch of salt. Simmer over low heat for 3 to 4 minutes, stirring constantly.
5. Switch off the heat and add optional chopped dark chocolate and vanilla; stir until smooth.
6. The pudding should still be pourable when hot because it thickens substantially as it chills.
7. Pour into serving cups, cool to room temperature, cover and refrigerate at least 2 hours.
8. Serve chilled. If it sets too firmly, stir in a spoonful of cold milk before serving.