Ready for a delicious desert? Here’s a super-easy recipe to refresh your heart on a hot summer day. Our rose pudding recipe stars Lotus Nylon Sago, paired with fresh milk and rose syrup.


  • 1.5 cups of Lotus Mini Nylon Sago ​
  • 3 cups of Water 
  • 2 cups of Fresh milk 
  • 1/4 cup Milk Powder
  • 1 teaspoon Agar agar (Alternatively, 2 teaspoons cornflour mixed with milk as directed)
  • 2 tablespoons rose syrup 
  • 3/4 cup Sugar
  • Dried rose petals
  • Garnishing - Almond, pistachio slivers and rose petals

(Optional)Few pieces of any vanilla sponge cake (store bought or homemade) *cake is optional


  • Step 1

    Start by boiling LOTUS mini nylon in water. This should take about 10 minutes.

  • Step 2

    Alongside, boil milk, add sugar and mix well.

  • Step 3

    Once this comes to a boil, add rose syrup, and mix well. Lower down the flame and add rose petals. Allow to simmer.

  • Step 4

    Add to this tapioca pearls that would be now cooked and have become translucent after draining out the water. Mix well and add milk powder. Whisk it well and make sure there are no lumps.

  • Step 5

    Now add Agar agar powder and whisk again. Allow this to simmer for two minutes and then turn off the flame. Let this rest without covering for about 7 to 8 minutes.

  • Step 6

    Your Pudding will start to thicken. Assemble this with vanilla sponge cake pieces, or crumbles in a glass pudding dish or bowls as layers! Garnish with almonds and pistachios slivers with some semi dried rose petals!

You can serve at this point or allow it to refrigerate for about half an hour!