SABUDANA JAGGERY PAYASAM

A simple Payasam made with Sabudana (Sago/Tapioca pearls), Jaggery and coconut milk. This dish is of Tamilnadu cuisine style.

 

Ingredients:

• Sago (Sabudana) 1 cup 
• Jaggery 1/2 cup
• Coconut milk 1 cup 
• Ghee (clarified butter) 1 tsp 
• Cardamom, powdered 1/2 tsp 
• Cashew nuts & coconut bits 1 tsp each 

Method of preparation:

1. Clean sago pearls by washing a couple of times. Soak this in adequate water for 4 hours. 
2. In a pan, heat ghee, fry the coconut bits and cashew nuts, set this aside. 
3. Melt jaggery with little water and drain it using a sieve to remove impurities. 
4. Cook Sago in water by boiling in medium heat, till the sago pearls are transparent. 
5. Add the jaggery syrup and the crushed/ powders cardamom. Simmer for a few minutes. 
6. When the mix thickens, gradually stir in the coconut cream. Keep gently stirring and remove from flame after a few minutes. 
7. Garnish with fried coconut bits and nuts (you can add raisins too, here I haven't used it). This Kheer can be served warm or cold. 

Note: If using canned coconut cream, slightly dilute it before adding. Sago Kheer tends to thicken when left for sometime.