Payasam With Tapioca For Onam Sadhya- Sago Payasam

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

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.