Food

Payasam With Tapioca For Onam Sadhya- Sago Payasam

dont forget to try Kootu Curry

No feast is complete without dessert. Let’s make Sago Payasam to finish off your Onam Sadhya.

Sago Payasam

Sago Payasam

Prep Time: 10 mins

Cook Time: 30 mins

Serves: 3

Ingredients

  • Sago/Javarisi/sabudana – 1/3 cup
  • Sugar – 1/4 -1/3 cup (depending on the sweetness you want)
  • Milk – 5 cups
  • Cashew nuts – 6-8 chopped
  • Almonds – 5 (blanched and slivered)
  • Saffron – few strands
  • Cardamom powder – 1/4 tsp
  • Ghee – 1 tsp

READ ALSO: Special Traditional Dish for Onam- Kootu Curry

Preparation

  • Soak sabudana in just enough water to cover it for 1 hour. After that is should be fluffy and plump. Keep it aside.
  • Heat a tsp of ghee and roast the nuts (cashews & almonds) and raisins separately.
  • Soak saffron is a tbsp of milk.

Method

  • In a heavy bottom pan/ kadai, boil milk. Simmer and let the milk reduce a little.
  • Then add the soaked sabudana, simmer and cook till it is soft. Keep stirring now and then, so that the sago gets cooked evenly and does not stick together.
  • Add saffron and sugar and cook till sugar dissolves on medium heat.
  • Then add the nuts, raisins and cardamom powder. Mix well.
  • Serve hot or cold.

Note:

  • This kheer tends to thicken as it cools, you can add milk to get the desired consistency.
  • blanched- Soak almonds in hot water for 1/2 an hour, remove the skin.
  • slivered – cut it into small, thin, narrow pieces.
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