Ramzan Special Sago Fruit Drink Recipe
Ramzan Special Sago Fruit Drink Recipe is a easy Indian recipe that serves 4. 250 calories per serving. Recipe by COOK WITH SAMREEN SABAH on YouTube.
Prep: 2 hrs 7 min | Cook: 25 min | Total: 2 hrs 47 min
Cost: $71.54 total, $17.88 per serving
Ingredients
- 3/4 cup Sabudana (small tapioca pearls) (small size, rinsed after cooking)
- 2 cup Water (for boiling sabudana)
- 2 tablespoon Vanilla Flavored Custard Powder (any flavored custard powder works; vanilla adds aroma)
- 0.5 cup Cold Milk (chilled, any dairy milk)
- 1 liter Whole Milk (thick milk) (full‑fat milk for creaminess)
- 4 tablespoon Milk Powder (skimmed) (skimmed milk powder; can use dairy whitener)
- 3/4 cup Granulated Sugar (adjust to taste)
- 0.5 cup Black Grapes (seedless, halved) (fresh, washed)
- 0.5 cup Green Grapes (seedless, halved) (fresh, washed)
- 0.5 cup Banana (sliced) (ripe but firm)
- 0.5 cup Strawberries (halved) (fresh, hulled)
- 0.5 cup Apple (diced) (peeled, firm variety)
- 0.5 cup Pomegranate Seeds (fresh, deseeded)
Instructions
Boil Water and Cook Sabudana
Bring 2 cups of water to a rolling boil in a saucepan. Add 3/4 cup small sabudana, stir immediately, and let it return to a boil. Reduce heat to low‑medium and cook for 10‑12 minutes until the pearls become translucent.
Time: PT12M
Drain and Rinse Sabudana
Turn off the flame and pour the cooked sabudana into a colander. Rinse immediately with plenty of cold water to stop the cooking process and keep the pearls from becoming sticky. Let it sit in the colander to drain excess water.
Time: PT5M
Prepare Custard Powder Mixture
In a mixing bowl, combine 2 tbsp vanilla flavored custard powder with 0.5 cup cold milk. Whisk until smooth and free of lumps.
Time: PT2M
Combine Milk and Milk Powder
In a large pot, pour 1 liter whole milk and add 4 tbsp skimmed milk powder. Whisk thoroughly until the powder is completely dissolved.
Time: PT2M
Heat Milk Base
Place the pot over medium‑high heat. Bring the milk to a gentle boil, stirring frequently to avoid scorching. Once it starts boiling, lower the flame to low.
Time: PT5M
Add Sugar
Stir in 3/4 cup granulated sugar and continue stirring until fully dissolved.
Time: PT2M
Incorporate Custard Mixture
Slowly pour the custard‑powder‑milk mixture into the hot milk while whisking continuously to avoid lumps.
Time: PT3M
Thicken Custard
Continue cooking on low heat for 2‑3 minutes until the custard thickens slightly but remains pourable.
Time: PT3M
Cool Custard to Room Temperature
Remove the pot from heat. Place the custard bowl under a fan or in a cool spot and let it reach room temperature (about 30 minutes).
Time: PT30M
Chill Custard
Transfer the cooled custard to a large serving bowl and refrigerate for at least 1 hour until well chilled.
Time: PT1H
Combine Sabudana with Custard
Add the drained sabudana pearls to the chilled custard and stir gently until evenly distributed.
Time: PT5M
Prepare Fresh Fruits
Halve the black and green grapes, slice the banana, halve the strawberries, dice the apple, and add pomegranate seeds. Keep all fruit pieces roughly the same size.
Time: PT10M
Add Fruits to Sabudana Drink
Gently fold the mixed fruits into the sabudana‑custard mixture, ensuring even distribution without crushing the fruit.
Time: PT5M
Serve Chilled
Serve the Sabudana Fruit Drink chilled as a refreshing Iftar beverage or as a light dessert.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 5 g
- Fiber
- 3 g
Dietary info: Vegetarian, Gluten-Free, Contains Dairy
Allergens: Milk
Ingredient Substitutions
- Instead of Sabudana (small tapioca pearls): Sago pearls, Small pearl tapioca
- Instead of Vanilla Flavored Custard Powder: Plain custard powder + 1/2 tsp vanilla extract
- Instead of Cold Milk: Almond milk, Soy milk
- Instead of Whole Milk (thick milk): 2% milk
- Instead of Milk Powder (skimmed): Dairy whitener
- Instead of Granulated Sugar: Jaggery, Honey (reduce other liquid slightly)
- Instead of Banana (sliced): Mango slices
- Instead of Strawberries (halved): Raspberry
- Instead of Apple (diced): Pear
- Instead of Pomegranate Seeds: Cranberries
Equipment Needed
- Saucepan
- Colander
- Mixing Bowl
- Large Pot
- Whisk
- Measuring Cups and Spoons
- Serving Bowl
Critical Steps — Do Not Skip
- Cooking sabudana until fully translucent
- Rinsing sabudana with cold water to stop cooking
- Preventing lumps when adding custard powder to hot milk
- Combining sabudana with cold custard to keep pearls separate
- Chilling the mixture for at least 1 hour before adding fruit
Chef Tips from the Video
- Use chilled milk for the custard‑powder mixture to guarantee a lump‑free slurry.
- Cooling the custard under a fan speeds up the process and prevents a skin from forming.
- For extra fragrance, add a few drops of rose water or a pinch of cardamom powder to the chilled custard.
Troubleshooting
Sabudana becomes sticky after mixing with custard.
Make sure the sabudana is thoroughly rinsed with cold water and fully drained before adding to the cold custard.
Custard forms lumps when adding powder.
Mix custard powder with cold milk first to create a smooth slurry, then add slowly to hot milk while whisking continuously.
Fruit sinks to the bottom of the drink.
Add fruit just before serving and gently fold; you can also lightly toss fruit in a little sugar to increase buoyancy.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended; texture of sabudana changes when frozen.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the sabudana and rinse it a day ahead; store in the fridge in a sealed container.
- Prepare the custard base up to step 9, then refrigerate; add sabudana and fruit just before serving.
Frequently Asked Questions
What is the cultural significance and history of Sabudana Fruit Drink in Indian Ramadan celebrations?
Sabudana (tapioca pearls) is traditionally used in fasting foods because it provides quick energy. Combining it with fresh fruits and a light custard creates a refreshing, hydrating drink that is popular during Iftar across many Indian households, especially in North India.
What are the traditional regional variations of sabudana‑based desserts in Indian cuisine?
In Gujarat, sabudana is often made into kheer with cardamom and nuts. In Maharashtra, sabudana vada (fried fritters) is common. The Sabudana Fruit Drink is a modern, chilled adaptation that blends the traditional sweet base with seasonal fruits.
How is Sabudana Fruit Drink traditionally served during Iftar in Indian Muslim households?
It is usually served chilled in a large bowl or pitcher, accompanied by dates and water. Families often enjoy it as a light dessert‑drink after breaking the fast, sometimes garnished with rose water or mint leaves.
What occasions or celebrations is Sabudana Fruit Drink associated with in Indian culture?
Besides Ramadan Iftar, the drink is popular at summer gatherings, family picnics, and festive occasions like Eid where a cool, sweet beverage is welcomed.
What authentic traditional ingredients are used in Sabudana Fruit Drink versus acceptable substitutes?
Authentic ingredients include small‑size sabudana, whole milk, milk powder, and vanilla custard powder. Substitutes can be skim milk, plant‑based milk, dairy whitener instead of milk powder, and plain custard powder with vanilla extract.
What other Indian dishes pair well with Sabudana Fruit Drink during an Iftar spread?
It pairs nicely with savory items like samosa, pakora, and chicken kebabs, as well as other sweet treats such as date rolls, fruit chaat, and traditional kheer.
What are the most common mistakes to avoid when making Sabudana Fruit Drink?
Common errors include overcooking sabudana (it becomes gummy), not rinsing it with cold water, adding custard powder to hot milk without a slurry (causing lumps), and letting the custard sit too long without chilling, which can affect texture.
Why does this Sabudana Fruit Drink recipe use cold milk for the custard powder mixture instead of warm milk?
Cold milk prevents the custard powder from clumping instantly, allowing a smooth slurry that integrates evenly into the hot milk later, resulting in a lump‑free custard.
Can I make Sabudana Fruit Drink ahead of time and how should I store it?
Yes. Prepare the custard and cook the sabudana up to step 9, then refrigerate separately. Combine them and add fruit just before serving. Store the finished drink in an airtight container in the refrigerator for up to 2 days.
What does the YouTube channel COOK WITH SAMREEN SABAH specialize in?
The YouTube channel COOK WITH SAMREEN SABAH focuses on easy, home‑cooked Indian recipes, especially dishes suited for fasting, Ramadan, and everyday family meals, with clear step‑by‑step instructions.
How does the YouTube channel COOK WITH SAMREEN SABAH's approach to Ramadan cooking differ from other Indian cooking channels?
Samreen Sabah emphasizes quick, health‑focused recipes that use minimal ingredients and common pantry items, providing practical tips for busy households, whereas many other channels may focus on elaborate or restaurant‑style preparations.
Last updated: August 29, 2026
