Yield: 4 person
Prep time: 30 minutes
Total time: 50 minutes
Sago or Javvarsi or Tapioca Pearls – 1 /2 cup
Milk – 1 litre
Water – 2 cups
Jaggery – 1 1 /2 cup soaked in 1 cup water
Cardamom powder – 1/ 4 tsp
Cocconut – 3 tbsp ( finely slit)
Cashewnut and Raisins – 2 tbsp
How I do it :
Soak Sago for 20 min. However it depends on the type of sago also.
Heat 2 cups of water and add the Sago to it and cook until it is mashable.
Filter the water and cook in milk until they becomes transparent. Which might take around 15 min in low heat. Remove from heat.
Meanwhile, cook the soaked Jaggery for 15 min in low heat, this will cook the Jaggery and remove the raw flavour from it.
Now add the cooked Jaggery and cardamom powder to it and mix well.
Saute Slit coconut pieces and cashewnut in ghee. Garnish the payasam and serve.
Special Instructions :
Remove the Sago from heat before adding Jaggery or the mix will curdle.
Once Jaggery is added do not heat the payasam.